Majjiga Pulusu/Challa Chaaru
South Indian version of Kadhi
Majjiga Pulusu or Challa charu is an authentic dish from the telugu cuisine that is made with sour curd and some seasoning to give an excellent punch to the dish. This is also commonly known as perugu charu which literally means spiced soupy buttermilk. This dish is similar to dish made is north Indian called as Kadhi, but has more of south indian flavours.
There are various ways of preparing the Chala charu, a delicious buttermilk based spicy stew. The dish looks attractive having a tempting lemon yellowish color and is generally cooked with either vegetables such as potato, bottle gourd, green veggies, lady’s finger, drumsticks or pakodis and spiced with a delectable combination of fresh coconut and green chilies paste.
This dish has a little herby flavor of the curry leaves and coriander leaves, strong flavor of ginger garlic paste and sour and tangy tinge that tickles the palate. This is a refreshing, warm, comforting and a delicious dish for those days when you want to have something easy and simple for lunch.
Curd – 1 cup
Besan (or chickpea) flour – 1 spoons
Green chillies – 3
Ginger garlic paste- 1/2 tsp
Curry leaves – 15
Turmeric – 1/2 spoon
Cumin seeds – 1 spoon
Mustard seeds – 1 spoon
Chana dal & Urad dal- 1 tsp
Coriander leaves – 1/4 cup
Water & salt as needed
Besan (or chickpea) flour – 1/2 cup
Red chilli powder – 1/2 spoon
Ginger garlic paste – 1 spoon
Garam masala – 1/2 spoon
Oil for deep frying
Buttermilk & Salt as needed
To begin with take a bowl and add curd, besan flour, chilli powder, turmeric, coriander powder, salt and little water and whisk it without lumps and keep aside.
In another bowl add all the ingredients for bajji except oil and pour spoonful of batter and deep fry until light brown. Key step is it make this batter with buttermilk and not using water, this make the bajjis slightly sour and compliment well with the majjiga pulusu. Remove from oil and keep these bajjis aside.
Heat a kadai and add oil in it. Add cumin seeds, mustard seeds, curry leaves, chanadal & urad dal, ginger garlic paste and green & red chilies. Once they start to splutter add the curd mixture and keep stirring g continuously for few minutes to avoid curdling.
Let this cook for 5-10 mins and once you start seeing the boil add coriander leaves and remove from heat and keep aside. Add the bajjis and let them soak for at least 10 mins and then serve with hot rice & some papads.