Yoga Life
Buttermilk Rasam (Majjiga Charu)
A light, cooling Andhra-style buttermilk rasam from the Wholesome Living Through Food series — a quick summer dish of spiced curd tempered with dals, garlic and curry leaves.
Majjiga charu is a traditional Andhra-style buttermilk rasam — thick curd whisked with turmeric and salt, then finished with a fragrant tempering of dals, mustard, cumin, garlic, ginger and shallots. Light, cooling and quick to make, it pairs beautifully with hot rice and is a comforting way to enjoy curd in the summer months.
Ingredients
- 400 g thick curd (yogurt)
- 2 tsp salt (adjust to taste)
- 1/2 tsp turmeric powder
- Water, to reach a pouring buttermilk consistency
- 2 tsp oil
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing) powder
- 1 dried red chilli, cut
- 3 fresh green chillies
- 1 tsp garlic, finely chopped
- A small piece of ginger, finely chopped
- 12-15 sambar onions (shallots), finely chopped
- A handful of curry leaves
- Fresh coriander leaves, chopped, to finish
Method
- 1
Whisk the thick curd with the salt and turmeric until smooth and creamy.
- 2
Gradually add water and mix to a pouring buttermilk consistency; keep aside.
- 3
Heat the oil in a large pan. Add the chana dal, urad dal, mustard and cumin, and roast until the mustard splutters and the dals turn golden.
- 4
Add the hing, red chilli and green chillies and saute, then add the garlic, ginger and shallots and cook gently. Toss in the curry leaves, keeping the flame low.
- 5
Lower the flame and slowly pour in the buttermilk. Stir gently and let it simmer for about 2 minutes without boiling, stirring at intervals. Add a little water if you prefer it thinner.
- 6
Turn off the heat, sprinkle with fresh coriander, and serve warm with hot rice.
Presented by Hema Subramanian in the Wholesome Living Through Food series. Keep the flame low once the buttermilk goes in — curd can split if the pan is too hot.
Why it's nourishing
Curd is a naturally cooling, probiotic-rich food that Indian home cooking has long turned to in the summer months. Gently spiced and tempered rather than boiled, this rasam keeps the meal light and comforting — a simple way to enjoy everyday ingredients as part of balanced, mindful eating.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- Why shouldn't the buttermilk boil?
- Curd can split and turn grainy on high heat. Keep the flame low and just let it warm through for a couple of minutes so it stays smooth.
- Can I use regular onions instead of shallots?
- Yes — shallots (sambar onions) give a sweeter crunch, but regular onions work fine if that's what you have.
References
- Bhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health · Classical text — The yogic view that wholesome, simple food supports a clear mind and healthy body.