Majjiga charu | Butter milk rasam |How to make majjiga pulusu recipe

majjiga pulusu recipe: Buttermilk rasam is a 'light', moderately spicy rasam that can be safely consumed even by those with cold or fever for whom raw buttermilk is usually not allowed.
Buttermilk with freshly grounded spices. This can be done when you have lot of butter milk,no vegetables or tomatoes or tamarind at home.
This Recipe is Easy & Famous Recipe in Andhra Pradesh and today I am Going to Reveal the Secret How to Prepare same in a easiest Method to make in your Home.


A simple majjiga charu recipe:

Prep time  Cook time   Total time                                     
  5 mins      10 mins         15 mins

INGREDIENTS:

Butter milk 2 cups
1 medium size onion cut them in to length wise
8 green chilly
4 garlic cloves
Tadka -mustard seeds,cumin seeds,chana dal,urad dal -2 tbs
Dry red chillies 4 nos
Curry leaves 1 spring
Turmeric powder ¼ tsp
Coriander leaves ¼ bunch
Salt to taste
Oil

STEP BY STEP PHOTOS TO MAKE BUTTER MILK  RASAM:

.First prepare butter milk using curd/yogurt,and add little water.

. First prepare the course paste of green chilies,and transfer into butter milk with salt.

. Heat oil in  pan and add mustard seeds, cumin seeds,chana dal,urad dal, dry red chillies,
  saute till they turn crisp .

.And add light crushed garlic cloves saute for a minutes and add onion,curry leaves saute for 2  minutes till onion loose its moisture then add turmeric powder after a minute add butter milk
after 2 minutes switch off the flame.

.Switch off the flame and add coriander leaves,  mix it once.
. Now the butter milk rasam is ready to serve with rice.

Butter milk rasam recipe
Majjiga pulusu recipe
Andhra butter milk  rasam
Andhra majjiga pulusu recipe

SOUTH INDIAN RASAM

                         Prep time-5 mins  Cook time-15 mins  Total time-20 mins
                         
Rasam recipe – Easy  to prepare, needs no rasam powder,no dal. A quick bachelor’s recipe and
it is suitable even for babies,if spices are adjusted. Rasam means “juice” in tamil and telugu. It
can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind,tomatoes and other spices like mustard, cumin and pepper.

A typical south Indian meal is incomplete without a rasam or south Indian sambar. Rasam is always soothing and comforting to the stomach and in fact healthy since it aids in better digestion of the food.

INGREDIENTS:[240 ml cup used]

2 medium size tomatoes/1 cup chopped tomatoes(cubes)
2 small lemon size tamarind
3 green chilly
5 garlic cloves
1/2 cup chopped onion
1/4 tbs toor dal
1/4 tbs pepper corn
1/2 tbs cumin seeds
1/4 tbs coriander seeds
turmeric powder
2 red chilly
curry leaves 2 springs
coriander leaves
salt to taste
1/4 tbs/1 pinch jaggery
oil
Tempering: Mustard seeds,cumin seeds,chana dal,urad dal all together 2 tbs.

                                                 
METHOD: 

.Dry roast the cumin,toor dal,pepper corn,coriander seeds and red chilly make a fine powder.

.Take a bowl add 1 cup water for 1 cup tomato peaces let it boil till tomatoes well cook.
 switch off the flame,after cool down mash tomatoes with  hands and prepare tomato puri.

                                      


.Now heat oil in a pan add mustard seeds ,cumin seeds let them splutter add chana dal,urad dal
 saute for minute and add curry leaves,onion,crushed garlic,green chilly cook till onion transparent.

.Then add tomato puri,tamarind juice,fine powder(cumin,toordal,coriander,pepper and red chilly),
 turmeric powder and salt place the lid and cook it in a medium flame for 10 minutes finally
 add jaggery and coriander leaves.

.Now your simple and tasty rasam is ready to serve with rice.

TOMATO RASAM

INGREDIENTS:

1  cup chopped Tomato
1/4 cup chopped Onion  
1/2  cup Tamarind juice
1  tbs Cumin seeds
4 Garlic cloves
3  Green chilies  
11/2 tbs Rasam powder
1/2 tbs  Turmeric powder
1/2 tbs  Red Chilly powder
1/2 tbs  Fenugreek seeds
Cilantro
1 tbs Sugar
Salt to taste
Oil
Tadka - mustard seeds, chana dal,urad dal,cumin seeds, asafoetida, curry leaves.

FOR RASAM POWDER:

1 tsp coriander seeds
3 red chilies
2 tsp toor dal
1 tsp pepper corns
1 tsb cumin seeds

Dry roast all above ingredients in a frying pan,
Grind all the ingredients and make a little course  powder.

METHOD:

1. First make a cumin and garlic course paste,keep it aside then take tomato and
   make a little course paste.
2.Heat oil in a pan and add the tadka ingredients,fenugreek seeds saute for few
  seconds add green chilly,onion,cumin and garlic paste saute till onions get soft.
3.Then add tomato paste place lid cook un till raw flavor gone.
                                           

4. And add tamarind juice, salt,chilly powder, rasam powder,sugar and water put lid on cook
   till water has to  boil and you get good consistency(cook it in a medium flame for 20-30
   minutes.

 
                          
4.Finally garnish with cilantro and Serve hot with  rice.

SIMPLE DRUMSTICK RASAM

INGREDIENTS:

1  cup  Drumstick peaces  
1/2 cup   Diced onion    
1/4  cup  Diced tomato   
2  tbs Tamarind paste 
4  Green chilies    
2  rasam powder  
1/2 tbs  Turmeric powder 
1/2 tbs  Red Chilly powder 
1/2 tbs  Fenugreek seeds
cilantro  
1 tbs sugar 
Salt to taste
Oil  
Tadka - mustard seeds, chanadal,uraddal,cumin seeds, asafoetida, curry leaves.

FOR RASAM POWDER:

1 tsp coriander seeds
3 red chilies
2 tsp toor dal
1 tsp pepper corns
1 tsb cuminseeds

Dry roast all above ingredients in a frying pan, 
Grind all the ingredients and make a little course  powder.

METHOD:

1. Heat oil in a pan and add the tadka ingredients,fenugreek seeds, and vegetables    (drumsticks,onion and tomato)
2. Fry well till they become soft
3. Add tamarind paste, salt,chilly powder, rasam powder,sugar and water put lid on cook
   till water has to  boil and you get good consistency(cook it in a medium flame for 
   20-30 minutes.
4.finally garnish with cilantro and Serve hot with  rice.

MIXED VEGETABLE SAMBAR

INGREDIENTS:

11/2 cup  Toor dal
1/2  cups  Drumsticks
1/2 cup   Diced onion  
1/2 cup  Diced tomato
1/4 cup chopped carrot
1/4 cup chopped bottle guard
1/4 cup chopped egg plant
1 cup Tamarind juice
4  Green chillies  
2  tbs  Sambhar powder
1/2 tbs  Turmeric powder
1/2 tbs  Chilly powder
1/2 tbs  Fenugreek seeds
Salt to taste
Oil
Tadka - mustard seeds, chana dal,urad dal,cumin seeds,
asafoetida, curry leaves.

FOR SAMBHAR POWDER:

1 tsp coriander seeds
2 red chillies
2 tsp chana dal
1 tsp pepper corns
1 tsp raw rice
1/2 cup coconut (grated)
1 tsb cumin seeds

  Dry roast all above ingredients in a frying pan,
  Grind all the ingredients with coconut powder
  and make a smooth powder.

METHOD:

  1.Pressure cook dal in a cooker
  2.Heat oil in a pan and add the tadka ingredients,
    fenugreek seeds,and vegetables (drumsticks,egg
    plant,bottle guard,carrot,onion saute this
  3.and Add tomato,tamarind juice, salt,chilly powder,
    and sambhar powder add water put the lid on till
    the vegetables are tender
  4.Add boiled and mashed dal and place the lid and
    cook for 15 minutes in a slow flame
  5.Add coriander leaves, switch off the flame,and
    serve this with rice.

DRUMSTICK SAMBAR

INGREDIENTS:

11/2 cup moong dal
2  cups  Drumsticks   
1/2 cup   Diced onion    
1/2 cup  Diced tomato   
2  tbs Tamarind paste 
4  Green chillies    
2  tbs  Sambhar powder  
1/2 tbs  Turmeric powder 
1/2 tbs  Chilly powder 
1/2 tbs  Fenugreek seeds   
Salt to taste
Oil  
Tadka - mustard seeds, chanadal,uraddal,cumin seeds, asafoetida, curry leaves.

FOR SAMBHAR POWDER:

1 tsp coriander seeds
2 red chillies
2 tsp chana dal
1 tsp pepper corns
1 tsp raw rice
1/2 cup coconut (grated)
1 tsb cuminseeds

Dry roast all above ingredients in a frying pan, 
Grind all the ingredients with coconut powder 
and make a smooth powder.

METHOD:

1. Pressure cook dal in a cooker 
2. Heat oil in a pan and add the tadka ingredients,fenugreek seeds, and vegetables (drumsticks,onion and tomato)
3. Fry well till they become soft
4. Add tamarind paste, salt,chilli powder, sambhar powder
    and water put lid on till the vegetables are tender
 5.Add boiled and mashed dal and place the lid and 
    cook for 15 minutes in a slow flame
6. garnish with cilantro.

Serve hot with  rice,chapati and idly!