majjiga charu recipe

Majjiga charu (majjiga pulusu)

By Swasthi on August 26, 2022, Comments, Jump to Recipe

Majjiga charu recipe – There are so many versions of seasoned or spiced yogurts in Indian cuisine. Apart from the Majiga pulusu, Majiga charu is another seasoned yogurt dish from the Andhra cuisine. It is not very popular though. Majiga pulusu is made with vegetables, while majjiga charu doesn’t need any vegetables except onions.


majjiga charu recipe

To make this majjiga charu, onions are slightly fried and then added to the yogurt along with tempering.There are also many versions of this dish.

These seasoned yogurts are best served during summers with just steamed rice. They are quick to prepare too. If you are looking for more seasoned yogurt recipes , check out

potlakaya perugu pachadi
sorakaya perugu pachadi

To make majjiga pulusu, you can use veggies like bottle gourd, bhindi & drumsticks. If using bottle gourd & drumsticks, cook them until tender and add here after sauteing the onions.

If using bhindi, saute until the pieces are tender and lose the stickiness.

To make majjiga pulusu some people use sour curd. However it is a personal choice. I use homemade yogurt made by following this post on how to make curd.

How to make

1. Heat oil in a pan. Then add mustard, cumin, chana dal and urad dal.

tempering mustard cumin in a pan

2. When the dal turns golden, add ginger and saute until it turns fragrant.

frying ginger in oil

3. Add curry leaves and green chilies. Stir fry for a while. When the curry leaves turn crisp, add in onions and fry lightly until transparent yet crunchy.

frying onions in oil to make majjiga pulusu

4. Add hing, turmeric and salt. If using fenugreek powder add it. Cool this completely.

sauteed onions to make majjiga charu

5. Meanwhile add curd or yogurt to a serving bowl. Whisk it well with a fork. Add the cooled mixture to the whisked curd. Add finely chopped coriander leaves. Taste and add more salt if needed.

majjiga charu majjiga pulusu

Majjiga charu recipe

majjiga charu recipe

majjiga charu

Majjiga pulusu or majjiga charu is a Andhra style dish made by tempering yogurt. It is served as a side dish with rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings2
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 medium onion sliced thinly
  • 1 cup curd / perugu (whisked)
  • 1 tsp ginger chopped or paste
  • 1 to 2 green chilies slit
  • 1 sprig curry leaves
  • 1 Pinch hing /asafoetida
  • ¼ tsp mustard
  • ¼ tsp cumin
  • 1 Pinch fenugreek seeds or ¼ teaspoon roasted fenugreek seeds powder
  • 2 tbsps coriander leaves chopped
  • 1 tbsp oil as needed
  • ⅛ to ¼ tsp turmeric
  • tsp salt
  • ½ tsp chana dal (optional)
  • ½ tsp urad dal (optional)

Instructions

  • Heat oil in a pan. Then add mustard, cumin, fenugreek seeds, chana dal and urad dal.
  • Fry until the dals turn golden. Then saute ginger until it turns aromatic for 30 seconds.
  • Add curry leaves and green chilies. Saute until the leaves turn golden.
  • Next add onions and fry till they begin to turn pink. They should be partially cooked yet keep the crunch. Turn off the stove.
  • Next add turmeric, hing and salt. Cool this completely.
  • Meanwhile add curd to a bowl and whisk it well. Then add the cooled tempering to this along with coriander leaves. Taste and add more salt if needed.
  • Serve majjiga chaaru with rice.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
majjiga charu
Amount Per Serving
Calories 170 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 513mg22%
Potassium 311mg9%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 7g8%
Protein 12g24%
Vitamin A 155IU3%
Vitamin C 38mg46%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Majjiga charu (majjiga pulusu)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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32 Comments
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Hi swasthi, how to prepare vamu rasam

I am a retired government officer. I enjoy reading your blogs. I am attempting a few simple recipes.

Really simple and delicious. Just made it and ate it too. All in 20 minutes…?.

5 stars
Your blog is my cooking guide & this is so helpful to prepare delicious and tasty food every time. Thank you so much.

5 stars
I love all the recepies of swasthi. I tried many of them and got good results. Thank you.

5 stars
My grandmother, then my mother and now I do this for my family. They love it. As you correctly said, there are several versions. I don’t put ginger. Instead I put lots of Vamu (Ajowan?).

I heard that there is problem to eat this in night session. I would like to know about this, can u tell me Y ?

hai,
in images one can see ginger slices./but not covered in the list.

yummy… its so easy.. I always refer this site when my official trips…. Thanks!….

5 stars
Swathi garu it’s so helpful to me. …..thanq so much. Can you help me how to cook. Chicken with out smell. Please

5 stars
I want this right now :)onion and green chilli roasted and added to yogurt very yummy…

Nice very yummy

Looks super yummy !!<br />

Just with onions, majiga charu looks fabulous and fingerlicking.

yummy yogurt recipe.

Lovely way to have your raita, love the crunch with the onions

Flavorful and yummy charu.

loved this simple yet delicious curry.

This is something new and looks yummy 🙂

I am not sure but we call such a dish as yogurt curry. That yogurt, spices, curry leaves and coriander leaves are so inviting, into the tangy thick gravy.