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The cuisine of Andhra Pradesh isn’t one of the most talked about in India. The exotic mix of vegetarian and non-vegetarian fare all ties together in one delicious package. Characterised by the use of rice in almost every meal, the state plays host to the Guntur chilli which adds explosive heat to its dishes. But along with the spice, there’s a softer side to Andhra cuisine where yoghurt plays a primary role.
Majjiga Charu, a type of buttermilk rasam, is one of those dishes where curd is tempered with spices and vegetables to create a delicious and cooling side dish. It’s especially popular during the summer months and can be eaten as a side like raita or as the main component with rice like rasam.
Ingredients
- 1 cup plain yoghurt (dahi)
- ½ cup water
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon mustard seeds
- 2-3 dry red chillies
- 10-12 whole curry leaves
- 1 teaspoon Bengal gram (chana dal)
- 1 teaspoon split and skinned black lentils (white urad dal)
- ¼ cup chopped onions
- 1 teaspoon chopped green chillies
- ½ teaspoon turmeric powder
- ½ teaspoon salt (or to taste)
Instructions
- Whisk the yoghurt in a bowl until light and aerated. Add the water and mix well into a smooth liquid consistency.
- Heat some oil in a pan over a medium heat and once hot add cumin seeds, hing, mustard seeds, dry red chillies, and curry leaves, and let them crackle for 4-5 seconds. Do not let the spices burn.
- Next, add the chana and urad dal and let them brown slightly, stirring continuously.
- Add the onions and chillies and fry till lightly browned.
- Add turmeric powder and cook for 4-5 seconds.
- Pour these fried spices over the whisked yoghurt and water mixture.
- Add salt to taste and then set the dish aside for an hour to let the flavours infuse before serving.
