Majjiga Charu

1. 1

   Prepare the buttermilk base

   • In a large bowl, whisk the curd until smooth and free of lumps.
   • Gradually add 2.5 cups of water while whisking continuously to form a thin, uniform buttermilk.
   • Stir in the finely chopped onion, slit green chilies, chopped ginger, coriander leaves, and salt. Mix well and set aside.
2. 2

   Make the tempering (tadka)

   • Heat oil in a small pan over medium heat.
   • Add the mustard seeds and let them splutter, which should take about 30 seconds.
   • Add the cumin seeds and urad dal. Sauté for about 1 minute until the dal turns light golden.
   • Add the broken dried red chili and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp.
   • Finally, add the hing and turmeric powder, give it a quick stir, and immediately turn off the heat.
3. 3

   Combine and serve

   • Pour the hot tempering directly into the prepared buttermilk mixture.
   • Stir well to combine all the flavors.
   • Let it rest for at least 10 minutes for the flavors to meld. Serve at room temperature or chilled with steamed rice.

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