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 majiga charu doesn’t need any vegetables except onions.
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
step by step photos on how to make andhra majjiga charu
1. Heat oil in a pan, mustard, cumin. When they splutter add chopped ot slit green chili, ginger and curry leaves.
2. Add onions and fry lightly. Add hing, turmeric and salt. If using fenugreek powder add it. Cool it and then add to whisked curd. You can also add chopped coriander leaves.
majjiga charu recipe - seasoned yogurt recipe
Ingredients (240 ml cup used)
- 1 onion Medium, sliced thinly
- 1 cup curd / perugu (beaten)
- 1 ginger small piece sliced or chopped
- 1 to 2 green chilies slit
- 1 sprig curry leaves
- 1 Pinch hing
- 1/4 tsp mustard
- 1/4 tsp cumin
- 1 Pinch fenugreek seeds /menthulu powdered
- 1 Handful coriander leaves minced
- oil as needed
How to make the recipe
- Heat oil in a pan
- Add mustard, cumin, fenugreek seeds, once they begin to splutter
- Add curry leaves, green chilies, ginger and hing
- Fry till the green chilies are roasted well and you get an aroma
- Add onions, sprinkle salt and fry till the onions begin to turn pink. Do not over fry, else onions begin to lose the crunch.
- Allow the onions to cool else sometimes hot onions will curdle the yogurt. Add this to the whisked yogurt, adjust salt.
- Garnish majjiga charu with coriander
Rajeshwari Patil says
I love all the recepies of swasthi. I tried many of them and got good results. Thank you.
swasthi says
Welcome Rajeshwari
So happy to know the recipes are helpful. Thanks a lot.
Ram says
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?).
Somebody says
I heard that there is problem to eat this in night session. I would like to know about this, can u tell me Y ?
swasthi says
yes, eating this in the night during cold season may weaken the digestion and one may get cold. As i mentioned in the post this is best to be eaten during summers
rajender rao parasker says
hai,
in images one can see ginger slices./but not covered in the list.
swasthi says
yes there is ginger, will update the recipe. thanks for the mention
srikanth says
yummy… its so easy.. I always refer this site when my official trips…. Thanks!….
swasthi says
Welcome and Thanks.
satish says
Swathi garu it’s so helpful to me. …..thanq so much. Can you help me how to cook. Chicken with out smell. Please
swasthi says
Hi Satish,
Hope i understood your question right. You do not want the smell of raw chicken when it is getting cooked. Try these.
Always use fresh chicken, do not buy frozen or country chicken. They smell a lot.
Add some salt, handful very finely chopped pudina leaves to buttermilk, add the washed chicken to this and leave for 45 minutes. chicken must be immersed completely in buttermilk. If you have time you can leave it in the fridge overnight.
Drain off the buttermilk completely.
Use as mentioned in the recipe.
I would suggest few recipes which may not smell while cooking
restaurant style chicken 65
restaurant style andhra chicken fry
pepper chicken
chicken fried rice
chicken schezwan fried rice
Do try and share how it turned out.
Kushi says
I want this right now :)onion and green chilli roasted and added to yogurt very yummy…
swasthi says
Thanks Kushi. Try it iam sure you will like it.