Recipe Cooked, Photographed and Written by Praveena

PrepTime:10mins  CookTime:15mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Indian summers are extremely unbearable mainly during the month of May, where we get to feel the heat waves even during the nights.

So, the cheapest coolant among all others are water and buttermilk. We find many shop vendors, selling sachets of chilled water and chilled buttermilk.

And many recipes made with curd, buttermilk are included during summer meals. This is one such recipe, which is very easy to make and is very healthy too.

Table of Contents:

Click to Expand / Collapse

1. Other recipes from my blog:
2. Step wise pics Procedure for ‘Buttermilk Soup / Majjiga Pulusu’:
3. Prep Work:
4. COOKING:
5. Tips:
6. Result:
7. Recipe Card & Print:

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What is ‘Majjiga Pulusu’:

Majjiga Pulusu / Buttermilk Soup is a traditional soup recipe belonging to Telugu Cuisine of South India.

It is perfectly suitable for hot summers as the main ingredient buttermilk serves as a body coolant. Buttermilk is just a diluted form of curd / yogurt.

South Indian way to serve ‘Majjiga Pulusu’:

I always loved the majjiga pulusu prepared by my Mom. And I feel very much satisfied I could replicate the same recipe and taste too.

We had it with plain white rice and plain dal / plain lentil stew (recipe link⇒ Muddha Pappu / Dal / Plain LentilStew )

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Soup recipes collection⇒ Salads & Soups

Rice recipes collection⇒  Rice Recipes

Chutney recipes collection⇒  Chutney / Pachadi / Dip

Related Posts:

• Onion-Yogurt Dip / Ulli-Perugu Pachchadi
• Pudina Raita / Mint-Yogurt Dip
• Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
• Pineapple Perugu Pachadi / Yogurt Chutney

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Ingredients:

• Sour Curd / Regular Yogurt – 2 cups
• Bottle Gourd / Lauki / Sorakaya – ½ of a medium size
• Carrot – 2 medium size
• Drum sticks/ Mulakkada – 1 large
• Tomatoes – 2 small size
• Red Chilli Powder –  2 teaspoons
• Turmeric Powder – ½ teaspoon
• Coriander – 2 to 3 twigs
• Water – for cooking and boiling
• Chickpea flour / Besan / Senagapindi – 4 tablespoon
• Red Chilli Powder / Kaaram – ½ teaspoon
• Salt – 3 teaspoons / as per taste

Ingredients for Tempering :

• Mustard seeds / Aavalu – ¼ teaspoon
• Jeera / Cumin Seeds – ½ teaspoon
• Asafoetida / Hing / Inguva – half of ¼ teaspoon
• Dry Red Chillies – 3
• Curry Leaves – 5 to 6
• Cooking oil – 2 tablespoons

Special Ingredients:

• Chickpea flour / Besan / Senagapindi
• Bottle Gourd / Lauki / Sorakaya

Step wise pics Procedure for ‘Buttermilk Soup / Majjiga Pulusu’:

Prep Work:

Wash all the vegetables thoroughly and cut them into cube size pieces or finger size length wise pieces.

Slit the green chillies length wise and chop the coriander finely.

TO MAKE BUTTERMILK: 

Take the curd/yogurt into a separate bowl. Add 2 cups of water for every 1 cup of thick curd / yogurt.

Whisk thoroughly using a hand blender or fork or regular mixer. Keep aside.

TO MAKE THE MIX FOR THICKENING:

• Add the chickpea flour/ besan to ¼ buttermilk ¼ cup  which we left behind. 
• Whisk thoroughly so that there are no lumps. Put it aside.

Cooking:

Transfer all the vegetable pieces into a sauce pan / vessel.

Add a teaspoon of salt, and water until they are sunk.

Let them boil on stove top under high flame until they are softened.

Later switch the flame off. Add the turmeric powder and remaining salt to the boiled veggies.

To the veggies vessel, add the red chilli powder and rest of the buttermilk. Gently mix everything.

Let the soup / pulusu boil for about 8-10 mins, under medium heat on stove top.

When the soup/ pulusu boils & raises up to the brim of the vessel/pan (as shown in pic below), simmer the flame.

Then, add the chickpea flour-buttermilk mix (which we kept aside) to the same.

Add half of the chopped coriander and give everything a gentle mix.

Keep it on flame for more 2 mins and then remove the pan/vessel from flame.

On the same flame, put a small frying pan and add the ‘Ingredients for tempering’.

Sauté them and switch the flame off once done.

Transfer all the tempering onto the pulusu / soup vessel.

Garnish with chopped coriander and serve. Done!!

Tips:

• Vegans can surely make the same using coconut yogurt or any other plant based yogurt.
• You can make this soup with any plain yogurt, but SOUR curd / yogurt suits better.
• Adjust the salt, spice and consistency according your taste.
• Do not try to avoid the ‘Tempering’. Instead just add whatever ingredients are readily available, under the ‘Ingredients for Tempering’.
• You can serve this soup either hot or cold.
• Storage: This, Buttermilk soup / Majjiga pulusu, stays good upto a week when put in refrigerator. Just reheat before serving. 

Result:

• The taste of this, Buttermilk soup / Majjiga pulusu, is very mild in spice and gives a soothing feel especially during hot summers.
• It can be had just as it is with some bread or chips on the side.
• We had it with plain white rice and plain dal / plain lentil stew (recipe link⇒ Muddha Pappu / Plain Dal / Plain Lentils )

Recipe Card & Print:

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