Majjige Saaru | Majjiga Charu

Right here’s a South Indian type soupy dish or rasam, which is made with curd or buttermilk. Thus, this rasam variant referred to as Majjige Saaru is also called Majjiga Charu or Mor Rasam or Buttermilk Rasam regionally. That is fairly a nutritious preparation, which is often made with bitter curd (yogurt). That is what offers a typical bitter taste on this rasam, together with the spiciness that comes from the spices added in it. Name it a rasam or skinny soup like preparation, it’s a easy and flavorful dish that makes for a wonderful accompaniment along with your steamed rice.

About Majjige Saaru

The reality, in the case of rasams is that, I’m completely somebody who would favor having a comforting meal of Rasam and steamed rice, over any wealthy curry or dish, at any given day.

It’s as a result of for me, rasams usually are not only a dish, however an emotion. It’s tasty, comforts, heals and nourishes the soul.

One of many favorites is that this Majjige Saaru, which is a rasam variant made with curd or buttermilk. It isn’t one of many very fashionable ones, however is equally scrumptious and nourishing for the physique.

There’s an ideal stability of bitter and spiciness within the dish, from the yogurt versus the spices utilized in it. One can’t actually not prefer it!

Also referred to as Majjiga Charu or Mor Rasam or Buttermilk Rasam in different components of South India, this recipe is made of three essential components. To start with, is the primary curd or buttermilk combination, then the rasam powder and eventually the tempering which is added to the cooked curd or buttermilk combination.

For the buttermilk combination of this Majjige Saaru, you’ll require curd (yogurt), turmeric powder, rice flour and salt that will get blended in with water.

To make the rasam powder, it’s essential have tuvar dal or arhar dal (pigeon pea lentils), dried crimson chilies, black peppercorns, fenugreek seeds and asafoetida (hing).

The tempering of this Majjiga Charu is a straightforward one consisting of mustard seeds, curry leaves and dried crimson chili sautéed in oil. You possibly can both use sesame oil or peanut oil for a similar.

This explicit recipe doesn’t have coconut or any greens added to it. An analogous preparation is the Majjiga Pulusu or Mor Kuzhambu which has each veggies and coconut added to it.

About This Recipe

I’ve loads of cookbooks and I had seen this Majjige Saaru recipe in a single such cookbook. I tailored the recipe and tried a few occasions. It was an on the spot hit at dwelling.

So, when I’ve some spare curd for use, I make this Mor Rasam. This explicit recipe has been tailored from the ‘Pure Vegetarian Cookbook’ by Prema Srinivasan.

It is a beautiful cookbook having 95% vegetarian recipes from South Indian delicacies and remaining from different Indian cuisines. All of the recipes are satvik and with out onion and garlic. Just a few temple recipes are additionally included.

For this Majjiga Charu recipe, be sure that to make use of full fats curd or yogurt made out of entire milk. When you use low fats curd or curd made out of toned milk, then the curd can cut up. I at all times use Homemade Curd because it has a distinct taste than the store-bought curd.

In case, you utilize store-bought curd, then the style of this Majjige Saaru can be totally different. So, I counsel to make use of home made curd whereas getting ready this Curd Rasam.

You possibly can have this rasam as a soup or pair it with rice. I at all times pair it with some steamed rice with a aspect veggie dish, for a tasty and satisfying meal.

Step-by-Step Information

How you can make Majjige Saaru

Make Buttermilk Combination

1. Take 1 cup bitter curd (bitter yogurt) in a bowl or pan. You possibly can straight add the curd in a pan after which use the identical pan for cooking.

2. Add 2 cups water.

3. Combine and whisk very properly to get an excellent, easy, buttermilk combination.

4. Add ¼ teaspoon turmeric powder and salt as required. Combine very properly and preserve apart.

Make Rasam Powder

You possibly can skip this step if in case you have pre-made Rasam Powder both introduced from exterior or made at dwelling.

However I nonetheless counsel to make that additional effort to make this rasam spice combine from scratch because it offers some contemporary daring flavors which a pre-made rasam powder can’t match.

5. Take a small pan. Add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).

6. Then, add 2 dried crimson chilies, ½ teaspoon entire black peppercorns, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).

7. Preserve the pan on low warmth and stirring typically, roast the spices until fragrant. The tuvar dal must also get golden.

Use a heavy bottomed pan to keep away from burning of spices. You too can add 1 teaspoon cumin seeds on this spice combine.

8. Roast the spices until fragrant and the tuvar dal turns into golden. Preserve stirring, for uniform and even roasting. Let the spices cool as soon as they’re roasted properly.

9. Then, add them in a small dry grinder jar or a spice jar.

10. Grind to a nice powder.

Make Majjige Saaru

11. Add the entire ready rasam powder to the curd combination. If utilizing pre-made rasam powder, add 1 to 2 teaspoons of it or as wanted.

12. Add 1 tablespoon rice flour. Addition of rice flour avoids the rasam getting cut up.

13. Combine very properly.

14. Place the pan on stovetop on a low warmth.

15. Stirring typically, gently warmth the rasam. Don’t boil.

16. Simply let the rasam change into scorching. As soon as the rasam turns into scorching, flip off the warmth. Cowl and preserve apart.

Mood Majjiga Charu

17. In the identical pan during which dry spices had been roasted, take 1 tablespoon oil (can use sesame or peanut oil).

When the oil turns into scorching, decrease the warmth first after which add ½ teaspoon mustard seeds.

18. Let the mustard seeds crackle.

19. As soon as the mustard seeds crackle, add 8 to 10 curry leaves (entire or chopped) and 1 dried crimson chili (stems and seeds eliminated).

Stir and sauté for just a few seconds or until the crimson chili adjustments coloration.

20. Swap off the warmth and instantly add the tempering to the rasam.

21. Combine properly.

22. Serve Majjige Saaru scorching with steamed rice. You possibly can add some chopped coriander leaves as a garnish, if you’d like.

Professional Ideas

1. Ensure to make use of full fats curd, as curd made out of low fats milk or toned milk can curdle or separate. You too can use contemporary home made curd that has a bitter style.
2. Rice flour is added on this recipe, because it helps within the curd or yogurt not getting cut up.
3. Some cumin seeds (jeera) additionally could be added within the rasam powder talked about above.
4. When you plan to make use of pre-made rasam powder, then add 1 to 2 teaspoons of it or as wanted.
5. For a much less spicy model, add 1 crimson chili and ¼ teaspoon black pepper whereas grinding the rasam powder. Use crimson chilies that are low in warmth or medium-hot.
6. To make the tempering of this dish, you need to use both peanut oil or sesame oil.

Extra Rasam Recipes To Strive!

Reasonable • 30 minutes

South Indian Meals

Tomato Rasam (Thakkali Rasam)

Reasonable • 45 minutes

South Indian Meals

Milagu Rasam | Pepper Rasam

Reasonable • 35 minutes

Tamil Nadu Meals

Garlic Rasam | Poondu Rasam

Reasonable • 40 minutes

Karnataka Recipes

Mysore Rasam Recipe

Please you should definitely charge the recipe within the recipe card or go away a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Majjige Saaru recipe from the archives, initially revealed in July 2017 has been up to date and republished on February 2023.