Karnataka Style Majjige Huli (Tasty Buttermilk Rasam)
A cherished recipe from Karnataka, Majjige Huli is a flavorful buttermilk-based dish that’s light, refreshing, and filled with spices. It combines the tanginess of buttermilk with a medley of spices, making it a fantastic side dish, especially when served alongside steamed rice, Harive Soppina Saaru (Amaranth Leaf Rasam), Instant Carrot Pickle, and crispy Akki Peni Sandige (Rice Idiyappam Fryums). This dish is both vegetarian and brimming with authentic flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Buttermilk | 2 cups |
| Onion | 1 medium, sliced |
| Dry Red Chillies | 5 (adjust for preferred spice level) |
| Ginger | 1 inch, grated |
| Garlic | 10 cloves, divided |
| Coriander Powder (Dhania) | 1 tablespoon |
| Black Pepper Powder | 1 tablespoon |
| Fresh Coconut | 2 tablespoons, grated |
| Salt | 2 tablespoons, or to taste |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Curry Leaves | 5 fresh leaves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 8g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 1g |
| Sodium | 400 mg |
Instructions
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Prepare Ingredients
- Start by gathering and prepping all the ingredients for the recipe. Whisk the buttermilk in a large mixing bowl for a few seconds until smooth and creamy.
-
-
Make the Spice Paste
- In a mixer grinder, combine 3 of the dry red chilies, grated ginger, 5 garlic cloves, coriander powder, black pepper powder, cumin seeds, and fresh coconut. Add a small amount of water and grind until you achieve a fine paste.
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Combine with Buttermilk
- Add the spice paste to the whisked buttermilk. Stir well to ensure the paste is thoroughly mixed with the buttermilk. Set aside.
-
Prepare the Tadka (Tempering)
- Heat sunflower oil in a small tadka (tempering) pan over medium heat.
- Once the oil is hot, add mustard seeds and let them splutter for a few seconds. This releases their flavor and enhances the taste of the dish.
- Next, add the remaining 2 dry red chilies and 5 garlic cloves, frying until the garlic turns golden brown.
- Add curry leaves to the pan and allow them to splutter and release their aroma.
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Sauté the Onion
- Add the sliced onions to the tadka pan. Stir and cook until the onions are golden brown and caramelized. This step enhances the sweetness of the onions and adds a depth of flavor to the rasam.
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Combine Tadka with Buttermilk Mixture
- Turn off the heat and carefully pour the tadka, including the caramelized onions, into the buttermilk mixture. Stir well to combine all ingredients.
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Season and Serve
- Add salt to taste, mixing it well into the rasam. Adjust seasoning after a quick taste test.
- Karnataka Style Majjige Huli is now ready to serve! Pair it with steamed rice, Harive Soppina Saaru, Instant Carrot Pickle, and Akki Peni Sandige for a hearty, delicious meal.
This Karnataka-style buttermilk rasam is simple yet deeply satisfying, carrying the essence of traditional South Indian flavors in every bite. Perfect as a light side, it’s a great addition to a comforting lunch spread, balancing both taste and nutrition effortlessly.
