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Indian Soup with Buttermilk / Majjiga Pulusu

Recipes Cooked, Photographed and Written by Praveena

Prep Time:10mins  Cooking Time:15mins   Cuisine:Indian

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.

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 shopvendors, 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.

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 )

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

You might see my other Soup recipes here⇒ Salads & Soups

Related posts⇒ Onion-Yogurt Dip / Ulli-Perugu Pachchadi , Pudina Raita / Mint-Yogurt Dip

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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 : (optional)

  • Mustard seeds / Aavalu – ¼ teaspoon
  • Jeera / Cumin Seeds -½ teaspoon
  • Nuvvulu / Sesame Seeds – ¼ teaspoon (optional)
  • 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

Procedure:

  • Firstly, 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.
  • Next, 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. 
  • Transfer all the vegetable pieces into a vessel / pressure cooker. See pics below. 

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    Veggies washed and cut into desired size, taken into a sauce pan / vessel
  • Add a teaspoon of salt and one cup of water too.
  • Let them boil on stove top under high flame until they are softened and then switch off the flame.
  • Add the turmeric powder and remaining salt to the vessel. See pic below.

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    Turmeric powder and salt  added to the boiled veggies
  • Leave a ¼ cup of buttermilk aside, and add rest of the buttermilk to the veggies vessel.
  • Add the redchilli powder to the same, gently mix everything.
  • Put the vessel / sauce pan on stovetop under medium flame. See pic below.

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    Buttermilk (excluding ¼ cup), red chilli powder added to the veggies
  • Let the soup / pulusu boil for about 8-10 mins. 
  • In the meanwhile, add the chickpeaflour/besan to the rest of the buttermilk (¼ cup)  which we left behind.
  • Whisk thoroughly so that there are no lumps.
  • When the soup/pulusu boils to the brim of the vessel/pan (as shown in pic below), simmer the flame and add the chickpea flour-buttermilk mix 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.

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    Perfectly boiled soup, before taking off the vessel from flame
  • On the same flame, put a small frying pan and add the ‘Ingredients for tempering’.
  • Sautee them and switch the flame off once done. See pic below.

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    ‘Ingredients for tempering’ sauteed in a small pan
  • Now transfer all the sauteed tempering into 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.
  • In case, you do not wish to, you can avoid tempering.
  • You can serve this soup either hot or cold.
  • It stays good upto a week when put in refrigerator.

Result:

  • The taste of this soup 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 / Dal / Plain LentilStew )

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    Indian Soup with Buttermilk / Majjiga Pulusu served in a bowl

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