Rashmi Sharma Although this recipe is not well known in the Andhra region, many people enjoy making it in the summer or to keep their stomachs light.
As we use everyday cooking essentials, we also use sweet or sour curd, other types of lentils, and onions. Curd is whisked before being spice-tempered.
Since curd is naturally sour, we don’t need to add tomato or tamarind as we do in most rasam recipes, which are lentil-based.
Making this dish calls for careful consideration to ensure that the final product has a thick or medium consistency for superior flavour.
South Indians enjoy steamed rice instead of bread, and they also enjoy curries, pickles, curd, and fried foods with rasam or other liquid-based side dishes. Therefore, we may finish our duty by making Majjiga Charu or Perugu Charu in a matter of minutes.
Buttermilk is typically regarded as one of the healthiest beverages throughout the summer because it aids in hydrating the body.
Majige Chaaru Raita Recipe | What Is The Recipe Of Majige Chaaru Raita
Ingredients
- Onion Large: 1
- Tomato Small: 1
- Mustard seeds: ¼ teaspoon
- Urad Dal: 1 teaspoon
- Cumin seeds: ¼ teaspoon
- Turmeric powder: 1/4 teaspoon
- Green chillies: 2
- Curry leaves: 2 sprigs
- Curd: 1 cup
- Cooking oil: 1 tablespoon
- Salt: to taste
Instructions
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Fry (temper) mustard seeds, cumin, urad dal, curry leaves and green chillies (add one ingredient at a time).
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Add onions and sauté till the onions are half cooked.
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Add the tomato and sauté for a few minutes.
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Add the turmeric, salt and keep aside (in a closed dish).
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Add the curd and whisk just before you serve.
