Right here’s a South Indian type soupy dish or rasam, which is made with curd or buttermilk. Thus, this rasam variant referred to as Majjige Saaru is also referred to as Majjiga Charu or Mor Rasam or Buttermilk Rasam domestically. That is fairly a nutritious preparation, which is normally made with bitter curd (yogurt). That is what provides a typical bitter taste on this rasam, together with the spiciness that comes from the spices added in it. Name it a rasam or skinny soup like preparation, it’s a easy and flavorful dish that makes for a superb accompaniment along with your steamed rice.
About Majjige Saaru
The reality, in the case of rasams is that, I’m completely somebody who would like having a comforting meal of Rasam and steamed rice, over any wealthy curry or dish, at any given day.
It’s as a result of for me, rasams usually are not only a dish, however an emotion. It’s tasty, comforts, heals and nourishes the soul.
One of many favorites is that this Majjige Saaru, which is a rasam variant made with curd or buttermilk. It’s not one of many very fashionable ones, however is equally scrumptious and nourishing for the physique.
There’s an ideal steadiness of bitter and spiciness within the dish, from the yogurt versus the spices utilized in it. One can’t actually not prefer it!
Also referred to as Majjiga Charu or Mor Rasam or Buttermilk Rasam in different components of South India, this recipe is made of three fundamental parts. To start with, is the principle curd or buttermilk combination, then the rasam powder and eventually the tempering which is added to the cooked curd or buttermilk combination.
For the buttermilk combination of this Majjige Saaru, you’ll require curd (yogurt), turmeric powder, rice flour and salt that will get combined in with water.
To make the rasam powder, it’s good to have tuvar dal or arhar dal (pigeon pea lentils), dried pink chilies, black peppercorns, fenugreek seeds and asafoetida (hing).
The tempering of this Majjiga Charu is a straightforward one consisting of mustard seeds, curry leaves and dried pink chili sautéed in oil. You may both use sesame oil or peanut oil for a similar.
This explicit recipe doesn’t have coconut or any greens added to it. The same preparation is the Majjiga Pulusu or Mor Kuzhambu which has each veggies and coconut added to it.
About This Recipe
I’ve loads of cookbooks and I had seen this Majjige Saaru recipe in a single such cookbook. I tailored the recipe and tried a few occasions. It was an instantaneous hit at house.
So, when I’ve some spare curd for use, I make this Mor Rasam. This explicit recipe has been tailored from the ‘Pure Vegetarian Cookbook’ by Prema Srinivasan.
This can be a beautiful cookbook having 95% vegetarian recipes from South Indian delicacies and remaining from different Indian cuisines. All of the recipes are satvik and with out onion and garlic. A number of temple recipes are additionally included.
For this Majjiga Charu recipe, be certain to make use of full fats curd or yogurt constructed from complete milk. If you happen to use low fats curd or curd constructed from toned milk, then the curd can break up. I all the time use Homemade Curd because it has a special taste than the store-bought curd.
In case, you employ store-bought curd, then the style of this Majjige Saaru can be completely different. So, I counsel to make use of selfmade curd whereas making ready this Curd Rasam.
You may have this rasam as a soup or pair it with rice. I all the time pair it with some steamed rice with a aspect veggie dish, for a tasty and satisfying meal.
Step-by-Step Information
How one can make Majjige Saaru
Make Buttermilk Combination
1. Take 1 cup bitter curd (bitter yogurt) in a bowl or pan. You may instantly add the curd in a pan after which use the identical pan for cooking.
2. Add 2 cups water.
3. Combine and whisk very nicely to get a fair, clean, buttermilk combination.
4. Add ¼ teaspoon turmeric powder and salt as required. Combine very nicely and hold apart.
Make Rasam Powder
You may skip this step when you’ve got pre-made Rasam Powder both introduced from exterior or made at house.
However I nonetheless counsel to make that additional effort to make this rasam spice combine from scratch because it provides some contemporary daring flavors which a pre-made rasam powder can not match.
5. Take a small pan. Add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).
6. Then, add 2 dried pink chilies, ½ teaspoon complete black peppercorns, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).
7. Preserve the pan on low warmth and stirring usually, roast the spices until fragrant. The tuvar dal also needs to get golden.
Use a heavy bottomed pan to keep away from burning of spices. It’s also possible to add 1 teaspoon cumin seeds on this spice combine.
8. Roast the spices until fragrant and the tuvar dal turns into golden. Preserve stirring, for uniform and even roasting. Let the spices cool as soon as they’re roasted nicely.
9. Then, add them in a small dry grinder jar or a spice jar.
10. Grind to a nice powder.
Make Majjige Saaru
11. Add the entire ready rasam powder to the curd combination. If utilizing pre-made rasam powder, add 1 to 2 teaspoons of it or as wanted.
12. Add 1 tablespoon rice flour. Addition of rice flour avoids the rasam getting break up.
13. Combine very nicely.
14. Place the pan on stovetop on a low warmth.
15. Stirring usually, gently warmth the rasam. Don’t boil.
16. Simply let the rasam turn out to be scorching. As soon as the rasam turns into scorching, flip off the warmth. Cowl and hold apart.
Mood Majjiga Charu
17. In the identical pan through which dry spices had been roasted, take 1 tablespoon oil (can use sesame or peanut oil).
When the oil turns into scorching, decrease the warmth first after which add ½ teaspoon mustard seeds.
18. Let the mustard seeds crackle.
19. As soon as the mustard seeds crackle, add 8 to 10 curry leaves (complete or chopped) and 1 dried pink chili (stems and seeds eliminated).
Stir and sauté for just a few seconds or until the pink chili modifications coloration.
20. Change off the warmth and instantly add the tempering to the rasam.
21. Combine nicely.
22. Serve Majjige Saaru scorching with steamed rice. You may add some chopped coriander leaves as a garnish, if you would like.
Professional Suggestions
- Be sure to make use of full fats curd, as curd constructed from low fats milk or toned milk can curdle or separate. It’s also possible to use contemporary selfmade curd that has a bitter style.
- Rice flour is added on this recipe, because it helps within the curd or yogurt not getting break up.
- Some cumin seeds (jeera) additionally may be added within the rasam powder talked about above.
- If you happen to plan to make use of pre-made rasam powder, then add 1 to 2 teaspoons of it or as wanted.
- For a much less spicy model, add 1 pink chili and ¼ teaspoon black pepper whereas grinding the rasam powder. Use pink chilies that are low in warmth or medium-hot.
- To make the tempering of this dish, you should use both peanut oil or sesame oil.
Extra Rasam Recipes To Attempt!
South Indian Meals
South Indian Meals
Tamil Nadu Meals
Karnataka Recipes
Please be sure you charge the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Majjige Saaru | Majjiga Charu | Mor Rasam
Right here’s a South Indian type soupy dish or rasam, which is made with curd or buttermilk. Thus, this rasam variant referred to as Majjige Saaru is also referred to as Majjiga Charu or Mor Rasam or Buttermilk Rasam domestically. That is fairly a nutritious preparation, which is normally made with bitter curd (yogurt), spices and later tempered.
Prep Time 15 minutes
Prepare dinner Time 5 minutes
Whole Time 20 minutes
For tempering majjiga charu
Forestall your display from going darkish whereas making the recipe
Making Buttermilk or Curd Combination
Take the bitter curd in a bowl or pan. You may instantly add the curd in a pan after which use the identical pan for cooking.
Add 2 cups water.
Combine and whisk very nicely to get a even, clean buttermilk combination.
Add ¼ teaspoon turmeric powder and salt as required.
Combine very nicely and hold this buttermilk combination apart.
Making Rasam Powder
Take a small pan. Add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).
Then add 2 dry pink chilies, ½ teaspoon complete black pepper, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).
- Preserve the pan on a low warmth and stirring usually roast the spices until fragrant. The tuvar dal also needs to get golden. Do be certain to make use of a heavy bottomed pan in order that the spices don’t get burnt.
Roast the spices until fragrant and the tuvar dal turns into golden. Carry on stirring for uniform roasting. Let the spices cool as soon as roasted nicely.
Then add them in a small dry grinder jar or a spice jar.
Grind to a nice powder.
Making Majjige Saaru
Add this floor rasam powder apart within the bowl or pan containing the buttermilk combination.
Add 1 tablespoon rice flour. Addition of rice flour avoids the buttermilk rasam getting break up. Combine very nicely.
Place the pan on stovetop on a low warmth.
Stirring usually gently warmth the buttermilk rasam. Don’t boil.
Simply let the buttermilk rasam turn out to be scorching. As soon as the rasam turns into scorching, then flip off the warmth. Cowl and hold apart.
Tempering Majjiga Charu
In the identical pan through which dry spices had been roasted, take 1 tablespoon oil (can use sesame oil or peanut oil). When the oil turns into scorching, add ½ teaspoon mustard seeds.
Let the mustard seeds crackle.
- As soon as the mustard seeds crackle, then add 8 to 10 curry leaves (complete or chopped) and 1 dry pink chili. Stir and sauté for just a few seconds until the pink chili modifications coloration.
Flip off the warmth and instantly add the tempering combination to the buttermilk rasam. Combine nicely.
Serve Majjige Saaru scorching with steamed rice. You may add some chopped coriander leaves if you would like as a garnish.
- Use full fats curd or curd (yogurt) constructed from complete milk, as curd constructed from low fats milk can curdle.
- If utilizing pre-made rasam powder, add 1 to 2 teaspoons of it or as wanted.
- Rice flour helps within the curd not getting break up or separated.
- Some cumin seeds additionally may be added within the rasam powder talked about above.
- For a much less spicy model, add 1 pink chili and ¼ teaspoon black pepper whereas grinding rasam powder. Use pink chilies that are low in warmth or medium-hot.
Diet Info
Majjige Saaru | Majjiga Charu | Mor Rasam
Quantity Per Serving
Energy 103 Energy from Fats 54
% Every day Worth*
Fats 6g9%
Saturated Fats 2g13%
Ldl cholesterol 8mg3%
Sodium 329mg14%
Potassium 148mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 236IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 23mg115%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 40mg48%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 95mg10%
Vitamin B9 (Folate) 246µg62%
Iron 2mg11%
Magnesium 21mg5%
Phosphorus 80mg8%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie weight loss program.
This Majjige Saaru recipe from the archives, initially printed in July 2017 has been up to date and republished on February 2023.
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