Majjige Saaru | Majjiga Charu | Mor Rasam

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Here’s a South Indian style soupy dish or rasam, which is made with curd or buttermilk. Thus, this rasam variant called Majjige Saaru is also known as Majjiga Charu or Mor Rasam or Buttermilk Rasam locally. This is quite a nutritious preparation, which is usually made with sour curd (yogurt). This is what gives a typical sour flavor in this rasam, along with the spiciness that comes from the spices added in it. Call it a rasam or thin soup like preparation, it is a simple and flavorful dish that makes for an excellent accompaniment with your steamed rice.

majjige saaru served in a bowl placed on a green plate with steamed rice and beetroot poriyal and text layover.

About Majjige Saaru

The truth, when it comes to rasams is that, I am totally someone who would prefer having a comforting meal of Rasam and steamed rice, over any rich curry or dish, at any given day.

It is because for me, rasams are not just a dish, but an emotion. It is tasty, comforts, heals and nourishes the soul.

One of the favorites is this Majjige Saaru, which is a rasam variant made with curd or buttermilk. It is not one of the very popular ones, but is equally delicious and nourishing for the body.

There’s a perfect balance of sour and spiciness in the dish, from the yogurt versus the spices used in it. One can’t really not like it!

Also known as Majjiga Charu or Mor Rasam or Buttermilk Rasam in other parts of South India, this recipe is made of 3 main elements. To begin with, is the main curd or buttermilk mixture, then the rasam powder and finally the tempering which is added to the cooked curd or buttermilk mixture.

For the buttermilk mixture of this Majjige Saaru, you will require curd (yogurt), turmeric powder, rice flour and salt that gets mixed in with water.

To make the rasam powder, you need to have tuvar dal or arhar dal (pigeon pea lentils), dried red chilies, black peppercorns, fenugreek seeds and asafoetida (hing).

The tempering of this Majjiga Charu is a simple one consisting of mustard seeds, curry leaves and dried red chili sautéed in oil. You can either use sesame oil or peanut oil for the same.

This particular recipe does not have coconut or any vegetables added to it. A similar preparation is the Majjiga Pulusu or Mor Kuzhambu which has both veggies and coconut added to it.

About This Recipe

I have plenty of cookbooks and I had seen this Majjige Saaru recipe in one such cookbook. I adapted the recipe and tried a couple of times. It was an instant hit at home.

So, when I have some spare curd to be used, I make this Mor Rasam. This particular recipe has been adapted from the ‘Pure Vegetarian Cookbook’ by Prema Srinivasan.

This is a lovely cookbook having 95% vegetarian recipes from South Indian cuisine and remaining from other Indian cuisines. All the recipes are satvik and without onion and garlic. A few temple recipes are also included.

For this Majjiga Charu recipe, make sure to use full fat curd or yogurt made from whole milk. If you use low fat curd or curd made from toned milk, then the curd can split. I always use Homemade Curd as it has a different flavor than the store-bought curd.

In case, you use store-bought curd, then the taste of this Majjige Saaru will be different. So, I suggest to use homemade curd while preparing this Curd Rasam.

You can have this rasam as a soup or pair it with rice. I always pair it with some steamed rice with a side veggie dish, for a tasty and satisfying meal.

Step-by-Step Guide

How to make Majjige Saaru

Make Buttermilk Mixture

1. Take 1 cup sour curd (sour yogurt) in a bowl or pan. You can directly add the curd in a pan and then use the same pan for cooking.

sour curd added to a bowl.

2. Add 2 cups water.

water added to curd.

3. Mix and whisk very well to get an even, smooth, buttermilk mixture.

water mixed well with the curd into a even mixture to make majjiga charu.

4. Add ¼ teaspoon turmeric powder and salt as required. Mix very well and keep aside.

turmeric powder and salt added to buttermilk mixture to make majjiga charu.

Make Rasam Powder

You can skip this step if you have pre-made Rasam Powder either brought from outside or made at home.

But I still suggest to make that extra effort to make this rasam spice mix from scratch as it gives some fresh bold flavors which a pre-made rasam powder cannot match.

5. Take a small pan. Add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).

tuvar dal added to pan.

6. Then, add 2 dried red chilies, ½ teaspoon whole black peppercorns, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).

dried red chilies, black peppercorns, fenugreek seeds and asafoetida added to pan.

7. Keep the pan on low heat and stirring often, roast the spices till aromatic. The tuvar dal should also get golden.

Use a heavy bottomed pan to avoid burning of spices. You can also add 1 teaspoon cumin seeds in this spice mix.

roasting spices.

8. Roast the spices till aromatic and the tuvar dal becomes golden. Keep stirring, for uniform and even roasting. Let the spices cool once they are roasted well.

roasted spices.

9. Then, add them in a small dry grinder jar or a spice jar.

roasted spices added to a grinder jar.

10. Grind to a fine powder.

roasted spices ground to a fine powder to make majjiga charu.

Make Majjige Saaru

11. Add all of the prepared rasam powder to the curd mixture. If using pre-made rasam powder, add 1 to 2 teaspoons of it or as needed.

prepared rasam powder added buttermilk mixture.

12. Add 1 tablespoon rice flour. Addition of rice flour avoids the rasam getting split.

rice flour added to butermilk mixture.

13. Mix very well.

ingredients mixed well into the curd mixture.

14. Place the pan on stovetop on a low heat.

pan placed on stovetop.

15. Stirring often, gently heat the rasam. Do not boil.

heating majjige saaru gently.

16. Just let the rasam become hot. Once the rasam becomes hot, turn off the heat. Cover and keep aside.

heating majjige saaru.

Temper Majjiga Charu

17. In the same pan in which dry spices were roasted, take 1 tablespoon oil (can use sesame or peanut oil).

When the oil becomes hot, lower the heat first and then add ½ teaspoon mustard seeds.

mustard seeds added to hot oil in pan.

18. Let the mustard seeds crackle.

mustard seeds crackling in hot oil.

19. Once the mustard seeds crackle, add 8 to 10 curry leaves (whole or chopped) and 1 dried red chili (stems and seeds removed).

Stir and sauté for a few seconds or till the red chili changes color.

curry leaves and dried red chilies added to oil.

20. Switch off the heat and immediately add the tempering to the rasam.

adding tempering to majjige saaru.

21. Mix well.

tempering mixed well in the majjiga charu.

22. Serve Majjige Saaru hot with steamed rice. You can add some chopped coriander leaves as a garnish, if you want.

majjige saaru or majjiga charu served in a bowl placed on a green plate with steamed rice and beetroot poriyal and text layover.

Expert Tips

  1. Make sure to use full fat curd, as curd made from low fat milk or toned milk can curdle or separate. You can also use fresh homemade curd that has a sour taste.
  2. Rice flour is added in this recipe, as it helps in the curd or yogurt not getting split.
  3. Some cumin seeds (jeera) also can be added in the rasam powder mentioned above.
  4. If you plan to use pre-made rasam powder, then add 1 to 2 teaspoons of it or as needed.
  5. For a less spicy version, add 1 red chili and ¼ teaspoon black pepper while grinding the rasam powder. Use red chilies which are low in heat or medium-hot.
  6. To make the tempering of this dish, you can use either peanut oil or sesame oil.

More Rasam Recipes To Try!

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curd rasam

Majjige Saaru | Majjiga Charu | Mor Rasam

Here’s a South Indian style soupy dish or rasam, which is made with curd or buttermilk. Thus, this rasam variant called Majjige Saaru is also known as Majjiga Charu or Mor Rasam or Buttermilk Rasam locally. This is quite a nutritious preparation, which is usually made with sour curd (yogurt), spices and later tempered.
5 from 2 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Cuisine South Indian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

For buttermilk mixture

  • 1 cup Curd (yogurt), sour tasting, can use fresh curd or packaged curd
  • 2 cups water
  • ¼ teaspoon turmeric powder
  • 1 tablespoon Rice Flour
  • salt as required

For rasam powder

  • 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils)
  • 2 dry red chilies – stems and seeds removed
  • ½ teaspoon black peppercorns
  • 20 fenugreek seeds
  • 1 pinch asafoetida (hing)

For tempering majjiga charu

  • 1 tablespoon oil (can use sesame oil or peanut oil)
  • ½ teaspoon mustard seeds
  • 8 to 10 curry leaves
  • 1 dry red chili – stems and seeds removed

Instructions
 

Making Buttermilk or Curd Mixture

  • Take the sour curd in a bowl or pan. You can directly add the curd in a pan and then use the same pan for cooking.
  • Add 2 cups water.
  • Mix and whisk very well to get a even, smooth buttermilk mixture.
  • Add ¼ teaspoon turmeric powder and salt as required.
  • Mix very well and keep this buttermilk mixture aside.

Making Rasam Powder

  • Take a small pan. Add 1 tablespoon tuvar dal (arhar dal or pigeon pea lentils).
  • Then add 2 dry red chilies, ½ teaspoon whole black pepper, 20 fenugreek seeds (methi seeds) and 1 pinch asafoetida (hing).
  • Keep the pan on a low heat and stirring often roast the spices till aromatic.
    The tuvar dal should also get golden. Do make sure to use a heavy bottomed pan so that the spices do not get burnt.
  • Roast the spices till aromatic and the tuvar dal becomes golden. Keep on stirring for uniform roasting. Let the spices cool once roasted well.
  • Then add them in a small dry grinder jar or a spice jar.
  • Grind to a fine powder.

Making Majjige Saaru

  • Add this ground rasam powder aside in the bowl or pan containing the buttermilk mixture.
  • Add 1 tablespoon rice flour. Addition of rice flour avoids the buttermilk rasam getting split. Mix very well.
  • Place the pan on stovetop on a low heat.
  • Stirring often gently heat the buttermilk rasam. Do not boil.
  • Just let the buttermilk rasam become hot. Once the rasam becomes hot, then turn off the heat. Cover and keep aside.

Tempering Majjiga Charu

  • In the same pan in which dry spices were roasted, take 1 tablespoon oil (can use sesame oil or peanut oil). When the oil becomes hot, add ½ teaspoon mustard seeds.
  • Let the mustard seeds crackle.
  • Once the mustard seeds crackle, then add 8 to 10 curry leaves (whole or chopped) and 1 dry red chili.
    Stir and sauté for a few seconds till the red chili changes color.
  • Turn off the heat and immediately add the tempering mixture to the buttermilk rasam. Mix well.
  • Serve Majjige Saaru hot with steamed rice. You can add some chopped coriander leaves if you want as a garnish.

Notes

  • Use full fat curd or curd (yogurt) made from whole milk, as curd made from low fat milk can curdle.
  • If using pre-made rasam powder, add 1 to 2 teaspoons of it or as needed.
  • Rice flour helps in the curd not getting split or separated. 
  • Some cumin seeds also can be added in the rasam powder mentioned above.
  • For a less spicy version, add 1 red chili and ¼ teaspoon black pepper while grinding rasam powder. Use red chilies which are low in heat or medium-hot.

Nutrition Info (Approximate Values)

Nutrition Facts
Majjige Saaru | Majjiga Charu | Mor Rasam
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 329mg14%
Potassium 148mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 236IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 23mg115%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 40mg48%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 95mg10%
Vitamin B9 (Folate) 246µg62%
Iron 2mg11%
Magnesium 21mg5%
Phosphorus 80mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Majjige Saaru recipe from the archives, originally published in July 2017 has been updated and republished on February 2023.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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6 Comments

  1. Hi, what can I use instead of the rice powder. Love your recipes, Thanks, Annu

    1. annu, you can skip rice powder. i add as i do not want the curd splitting. but the original recipe does not use rice powder. an alternative would be to add besan, but with besan the taste will change.