Saturday, 7 January 2012

Majjiga chaaru / Butter milk stew

There are numerous ways to prepare Majjiga chaaru. This is pretty much similar to North Indian Khadi. In Khadi, basin / gram flour is used, where as in majjiga chaaru, roasted chickpea flour is used. Very easy to prepare. A nice substitute for Rasam.

Youghurt - 1 cup
Cumin seeds - 1/2 tsp
Roasted chickpea - 2 tbsp
Oinion - 1 small, chopped into small pieces

For seasoning:
Oil - 2 tsp
Turmeric - 1 pinch
Curry leaves - 1 string
Mustard+Cumin - 1/2 tsp
Red chili - 1 or 2

Grind the roasted chick pea along with cumin and salt.

Beat the yoghurt to smooth consistency.

Mix the roasted chickpea flour to the beaten yoghurt and mix it thoroughly with out any lumps. Now slowly add 1 cup of water and mix thoroughly.

For seasoning heat a small pan with oil. When it is warm enough add mustard + Cumin, red chili and then curry leaves. Now add chopped onion and turmeric. Fry the onion for less than a minute and immediately add the seasoning to the yoghurt mixture.

Serve it with rice

Those who like the raw onion taste can add the chopped onion directly to the yoghurt mixture with out frying. Bombay onion is the best for this recipe.

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