I strongly dislike cooking in hot weather 😪 It drains me out completely & neither can I think straight nor am I left with any energy to cook. That’s actually saying something considering how much I love spending time in the kitchen! Last summer I came across this recipe for a spiced buttermilk curry that requires just 5 minutes of cooking. Yes, you read that right! Just 15 minutes in the kitchen from start to finish & you have a beautiful, tangy curry that is SO good with steamed rice.
Andhra meals are at the top of my preference list whenever we decide to eat thaali/meals for lunch outside. Their spicy pappu, tangy pickles, delectable pulusu are some of the things that I often crave for 😋 The flavours are bold, fiery & strong…everything that I’m always looking for in food. The Majjiga Charu, on the contrary, is a light delicate curry, almost like the spiced buttermilk we make at home during summers. Except that this comes with a tadka of mustard seeds, sliced onions & some green chillies for flavour. Trust me, once you try this super quick recipe, there’ll be no looking back 😄
Majjiga CharuCourse: SidesCuisine: IndianDifficulty: Easy
A spiced buttermilk curry from Andhra Pradesh.
Curd: 2 cups; sour
Onion: 2 medium; sliced
Green chilli: 2; slit
Curry leaves: 2 sprigs
Mustard seeds: 1/2tsp
Jeera (cumin seeds): 1/2tsp
Heeng (asafoetida): A pinch
Salt to taste
- Add oil to a kadhai. Add mustard seeds, heeng & jeera and let the seeds crackle.
- Add curry leaves, onion & green chilli. Toss it till the onion becomes a little soft. This will take about a minute.
- Now add the whisked curd. You can add half a cup of water if the curd is thick. Stir well.
- Lastly, season as per your taste & serve with steamed rice.
- Sour curd works best for this recipe. If you don’t have that, add some lemon at the end.
- The consistency should be soupy. Adjust with water accordingly.
- The charu tastes really good if you let it sit for some time before serving. I never have that kinda patience.