majjiga pulusu recipe | andhra majjiga charu | buttermilk rasam

majjiga pulusu recipe | andhra majjiga charu | buttermilk rasam with detailed photo and video recipe. a simple and easy rasam recipe made with sour buttermilk and vegetable seasonings. it is an ideal rasam side dish recipe which can be made within minutes, in no time with the basic ingredients available in the kitchen. the recipe hails from the southern state of andhra cuisine and can be easily served for lunch and dinner with steamed rice.

majjiga pulusu recipe | andhra majjiga charu | buttermilk rasam with step by step photo and video recipe. rasam recipes are one of the essential side dish recipes for many south indian households. it is generally made with a combination of spices in a lentil-based base or with a tomato base. yet it can be made with other ways too and one such simple and easy rasam recipe is the majjiga pulusu or buttermilk rasam.

i am not a huge fan of rasam recipes and i am more of sambar or dal recipes. the main reason being the consistency of the rasam. for instance, the pepper garlic rasam has the watery consistency and i feel it does not mix with rice. whereas if you compare it with any lentil-based sambar or coconut-based sambar which has a medium consistency, gels well with rice. having said that, it is a different scenario with the majjiga pulusu recipe. you use buttermilk which generally has a better thickness and also when mixed with veggies, its consistency improves. moreover, it hardly takes a couple of minutes to make it as it does not need to pressure cook or boil. hence whenever you feel lethargic to make something fancy, you can opt for this recipe.

furthermore, some more tips, suggestions and variations for a perfect and tasty majjiga pulusu recipe. firstly, as i mentioned the buttermilk rasam tastes good when it is sour in taste. basically it would end up with a spicy and sour rasam recipe. secondly, if your yoghurt is not sour, you should be good adding a teaspoon of lemon juice to balance the taste. also, to make the buttermilk sour you can keep it a warm place or even under the sun. lastly, you can easily make and keep it in a fridge for 2-3 days. in addition, you can also add more finely chopped veggies to make it more tasty and flavourful.

finally, i request you to check my other rasam recipes collection with this post of majjiga pulusu recipe. it mainly inlcudes recipes like pachi pulusu, pesara pappu charu, kalyana rasam, paruppu rasam, lemon rasam, punarpuli saaru, pepper garlic rasam, rasam, kollu rasam, mysore rasam. further to these i would also like to highlight my other detailed recipes collection like,

• sambar recipes collection
• dal recipes collection
• pulao recipes collection

majjiga pulusu video recipe:

recipe card for andhra majjiga charu recipe:

how to make majjiga pulusu with step by step photo:

1. firstly, in a large bowl take 2 cup curd, ½ tsp salt and 2 cup water.
   
2. whisk well and prepare smooth buttermilk.
   
3. in another pan heat 1 tsp ghee and splutter 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, ¼ tsp methi, 1 dried red chilli and few curry leaves.
   
4. saute and splutter tempering.
   
5. add 2 clove garlic, 1 inch ginger, 2 chilli and saute slightly.
   
6. also, saute ½ onion until it softens.
   
7. now add ¼ tsp turmeric and saute until raw flavour disappears.
   
8. transfer the tempering over buttermilk and mix well.
   
9. finally, enjoy majjiga pulusu with hot steamed rice garnished with coriander leaves.
   

notes:

• firstly, you can use sour buttermilk for traditional flavour.
• also, you can saute brinjal, bhindi or any vegetables for variation.
• additionally, you can use a coarse paste of ginger, chilli and garlic.
• finally, majjiga pulusu recipe tastes great when served after 1 hour.