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.
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.
Majjiga charu recipe
majjiga charu
Ingredients (1 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
- ⅓ tsp salt
- ½ tsp chana dal (optional)
- ½ tsp urad dal (optional)
How to make the recipe
- 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.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
How to make
1. Heat oil in a pan. Then add mustard, cumin, chana dal and urad dal.
2. When the dal turns golden, add ginger and saute until it turns fragrant.
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.
4. Add hing, turmeric and salt. If using fenugreek powder add it. Cool this completely.
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.
sam says
Really simple and delicious. Just made it and ate it too. All in 20 minutes…😃.
swasthi says
Glad you liked it. Thank you!
Mrs Priya Jagadeesh says
Your blog is my cooking guide & this is so helpful to prepare delicious and tasty food every time. Thank you so much.
swasthi says
Hi Mrs.Priya,
You are welcome. So glad to know the recipes are useful. Thanks a lot!
🙂
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?).
swasthi says
Thank you!
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.
Madhuri says
Nice very yummy
swasthi says
Thank you Madhuri
🙂
Hari Chandana P says
Looks super yummy !!<br />
Priya Suresh says
Just with onions, majiga charu looks fabulous and fingerlicking.
kitchen queen says
yummy yogurt recipe.
Amrita Vishal says
Lovely way to have your raita, love the crunch with the onions
Vidya Chandrahas says
Flavorful and yummy charu.
Sebeena Loyd says
loved this simple yet delicious curry.
Shruti Dhingra Wahi says
This is something new and looks yummy 🙂
Navaneetham Krishnan says
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.