Andhra style Majjiga charu | Majjiga Pulusu
Majjiga Charu | Andhra‑Style Majjiga Pulusu | Mor Rasam
Mor Rasam | Buttermilk Rasam | Sathumudhu recipe | curd rasam | majjige saaru | moru Charu | mor kachiyath | curd-based South Indian recipes | Thidir rasam | more ventha saru with step-by-step pictures and video recipe. Check out the Moru rasam recipe. If you like the video pls SUBSCRIBE to my channel.
Why does my majjiga charu split
Curd splits when heated directly. Always turn off the stove before adding the buttermilk mixture.
Can I make majjiga pulusu without onion and garlic
Yes — skip both for a no‑onion, no‑garlic version. The tempering still gives great flavor.
Can I use sour curd for mor rasam?
Slightly sour curd works well. If it’s too sour, add more water or a pinch of jaggery.
Is majjiga charu served hot or cold?
Traditionally served warm or room temperature, but chilled tastes great in summer.
Can I skip peanut oil
Yes — use coconut oil, sesame oil, or ghee for different flavor profiles.
Why is my curd rasam too watery?
Add thicker curd or reduce the water ratio. Whisk well to avoid separation.
Can I add vegetables to majjiga pulusu
Yes — ash gourd, bottle gourd, or cucumber are traditional additions.
What to serve with mor rasam
Serve with hot rice, potato fry, beans poriyal, or simple papad.
Can I make this recipe vegan?
Yes — use unsweetened coconut yogurt whisked with water for a dairy‑free version.
Why is my rasam lacking flavor?
Increase cumin, curry leaves, or green chillies. Fresh tempering is key for aroma.
How long does majjiga charu stay fresh?
It stays good for 1 day in the fridge. Avoid reheating; serve chilled or room temp.
Can I use store‑bought buttermilk
Yes — choose plain, unsweetened buttermilk and adjust salt accordingly.
WILL RASAM WITH MOR CURDLE IF I BOIL?
After doing the tempering, turn off the stove. Cook on low flame for 15 seconds. Avoid boiling as mor rasam might curdle
WHAT TASTES BEST WITH THALICHA MOR?
It goes best with potato fry / seppankizhangu fry/ Paruppu usili is our family favorite combo.
Ingredients
To mix
1/2 cup thick curd
1 cup water
Required salt
Coriander leaves few
For tempering
1 tbsp peanut oil
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
Green chillies
Red chillies
A few curry leaves
For pulusu base
1/4 tsp turmeric powder
1/3 cup onion
1/2 tbsp garlic
How to make Andhra-style Majjiga charu with step-by-step pictures
- ️Add curd and 1/2 cup water to a bowl; whisk until smooth
- ️Add remaining water, coriander leaves, and salt; mix well
- ️Heat peanut oil in a wide pan
- ️Add mustard seeds, chana dal, urad dal, and cumin seeds; let them splutter
- Furthermore, add green chillies, red chillies, and curry leaves; saute for a few seconds
- ️Add onion and garlic; saute until translucent
- ️Add turmeric powder and cook for 30 seconds
- ️Turn off the stove and immediately pour the tempering into the buttermilk mixture
- ️ Mix well and serve chilled or at room temperature with rice
Ingredients
TO MIX
- 1/2 cup thick curd
- 1 cup water
- Required salt
- Coriander leaves few
FOR TEMPERING
- 1 tbsp peanut oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- Green chillies
- Red chillies
- A few curry leaves
FOR PULUSU BASE
- 1/4 tsp turmeric powder
- 1/3 cup onion
- 1/2 tbsp garlic
Instructions
- ️Add curd and 1/2 cup water to a bowl; whisk until smooth
- ️Add remaining water, coriander leaves, and salt; mix well
- ️Heat peanut oil in a wide pan
- ️Add mustard seeds, chana dal, urad dal, and cumin seeds; let them splutter
- Furthermore, add green chillies, red chillies, and curry leaves; saute for a few seconds
- ️Add onion and garlic; saute until translucent
- ️Add turmeric powder and cook for 30 seconds
- ️Turn off the stove and immediately pour the tempering into the buttermilk mixture
- ️ Mix well and serve chilled or at room temperature with rice
Video
