Majjiga Pulusu, also known as Majjiga Charu or Buttermilk Stew, is a classic South Indian dish made with sour yogurt / sour curd and seasonings. This simple Majjiga Charu recipe requires no vegetables except onions.
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If you’re a fan of South Indian cuisine or traditional Andhra dishes, you must have come across the delightful Andhra-style majjiga pulusu or majjiga charu. This traditional dish made with sour buttermilk is a staple in Andhra Pradesh and is loved for its tangy and spicy flavours.
Andhra style majjiga pulusu or majjiga charu is a traditional buttermilk-based stew popular in the southern state of Andhra Pradesh, India. This buttermilk mixture is a flavorful and comforting dish in the Andhra Cuisine, often enjoyed with plain rice. The dish is known for its unique combination of tangy yogurt, aromatic spices, and a hint of heat from green chilies.
There are numerous ways of making this particular recipe. While this is very similar to the traditional mor kuzhambu recipe, this majjiga charu recipe I am sharing does not require vegetables or coconut paste.
Why you’ll love this Andhra Majjiga Pulusu recipe
This majjiga charu recipe is made with simple, readily available, basic ingredients.
It is a beginner-friendly recipe with no elaborate cooking process or technique.
It is a comforting and homely dish with warmth in every bite.
You can customize it with your choice of spices and vegetables.
How to make Majjiga Pulusu ?
First, add the plain yogurt to a mixing bowl and whisk well. Add a cup of water and salt to the whisked curd. Whisk again until smooth and well combined.
Add green chillies, ginger, and garlic to a small mixer jar. Grind them together to form a coarse paste. Alternatively, you can crush them together using a mortar and pestle.
Heat oil in a pan. Once hot, add mustard seeds. Once the mustard seeds splutter, add cumin seeds, urad dal, fenugreek seeds, red chillies, curry leaves.
Saute for a minute, then add the finely chopped onion,and coarsely ground green chilli paste. Saute until the colour of the onion slightly changes. Add the turmeric powder and mix it well.
Add the whisked yogurt mixture little by little. Make sure you cook on a low flame. Mix it well. Adjust the salt if needed. Be careful not to boil the buttermilk to prevent curdling.
Allow the majjiga pulusu to simmer for a few minutes, stirring occasionally.
Garnish with fresh coriander leaves. Serve the hot majjiga charu with steamed rice and a delicious side dish.
Serving Suggestions
Majjiga Pulusu recipe pairs well with steamed white rice or aromatic basmati rice. For a complete South Indian meal experience, consider serving it alongside traditional accompaniments such as crispy papad, spicy mango pickle, and a fresh vegetable stir-fry.
Serve it with my Kovakkai Poriyal, Dry Aloo Matar, Beans Paruppu Usili or Seppankizhangu Roast for a complete meal.
Tips for Making the Perfect Majjiga Pulusu
Use fresh, good-quality sour yogurt for the best flavour and texture.
Thick buttermilk can be used in this recipe, and the required amount of water can be added to it. Adjust the amount of water based on your desired consistency.
Do not boil the yogurt while cooking it. Switch off the flame when you see slight bubbles in the corner of the vessel.
Experiment with the level of spiciness by adding more or fewer green chillies according to your preference.
Frequently asked questions
Any sour, tangy yogurt works well for this recipe. You can use Greek Yogurt as well.
Yes, there are variations of majjiga pulusu with added vegetables such as bottle gourd, white pumpkin / ash gourd, okra, or even Malabar spinach / other greens to create different flavours and textures. Add vegetables according to your personal choice.
You can adjust the consistency of the curd mixture by adding more or less water to achieve the desired thickness.
Yes, you can adjust the number of green chillies and dry red chilies to suit your spice level.
Leftover majjiga pulusu can be refrigerated in an airtight container for a couple of days. Reheat gently on low heat to prevent curdling when reheating.
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Majjiga Pulusu Recipe | Andhra Buttermilk Charu
Ingredients
- 2 cups Yogurt
- 1 cup Water
- Salt as needed
- 3 Green Chillies
- ½ inch Ginger
- 4 cloves Garlic
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek Seeds
- 2 Red Chillies
- 1 medium Onion
- ½ teaspoon Turmeric Powder
- few Coriander Leaves
Instructions
- Add the plain yogurt to a mixing bowl and whisk well. Add the water and salt to the whisked curd. Whisk again until smooth and well combined.
- Add green chillies, ginger, and garlic to a small mixer jar. Grind them together to form a coarse paste. Alternatively, you can crush them together using a mortar and pestle.
- Heat oil in a pan. Once hot, add mustard seeds. Once the mustard seeds splutter, add cumin seeds, urad dal, fenugreek seeds, red chilli, and curry leaves.
- Saute for a minute, then add the finely chopped onion, and coarsely ground green chilli paste. Saute until the colour of the onion slightly changes. Add the turmeric powder and mix it well.
- Add the prepared yogurt mixture little by little. Make sure you cook on a low flame. Mix it well. Adjust the salt if needed. Be careful not to boil the buttermilk to prevent curdling.
- Allow the majjiga pulusu to simmer for a few minutes, stirring occasionally.
- Garnish with fresh coriander leaves. Serve the hot majjiga charu with steamed rice and a delicious side dish.