Saggu Biyyam Majjiga Charu

Ingredients

• Moti sago – ¼ cup
• Water – 1½ cups for cooking sago
• Sour curd – 1 cup
• Water – 1½ to 2 cups for buttermilk
• Green chilli – 1 or 2, slit
• Ginger – ½ inch, grated
• Turmeric – a pinch
• Salt – as needed
• Mustard seeds – ½ tsp
• Cumin – ½ tsp
• Dried red chilli – 1
• Curry leaves – 1 sprig
• Coriander – 2 tbsp
• Oil – 1 tsp

Method

1. Rinse the sago and cook it gently in 1½ cups water until fully soft. Drain only if a large amount of thin water remains.
2. Whisk curd with 1½ to 2 cups water, turmeric and salt until smooth and pourable.
3. Put green chilli and ginger in a pan with 2 tablespoons water and simmer for 1 to 2 minutes to remove their raw edge.
4. Reduce heat to low, add the cooked sago, then pour in the buttermilk mixture while stirring.
5. Warm only until hot and lightly frothy around the edges. Do not allow a rolling boil after buttermilk is added, or it can split.
6. Heat oil separately; add mustard, cumin, dried chilli and curry leaves.
7. Pour the tempering into the charu, add coriander and switch off.
8. Serve warm with rice. Majjiga charu itself is a classic Telugu buttermilk preparation; sago is an added variation here.