It comes as no surprise that as summertime arrives, we enjoy sipping on traditional Indian beverages. This adoration has given rise to innumerable cold drinks built from basic cooling components that we simply can’t resist. You may get a range of hydrating Indian beverages if you search around and investigate. Aam panna, lassi, rose sherbet, nimbu pani, and more are a few examples. One such well-liked beverage that is a summertime need in Karnataka is Neer Majjige. Neer Majjige is a South Indian-style spiced buttermilk. It is similar to what we have as chaas in North India. Thanks to several spices and the inclusion of ginger, it is a great drink to help with digestion. Depending on your choice, you can also use coriander leaves, green chilies, and mustard seeds in the tempering.
What is Neer Majjige?
“Neer Majjige” also known as Neeru Majjige is a traditional beverage from the state of Karnataka, South India. “Neer” means “water” and “Majjige” means “buttermilk” in Kannada language. It is also known as Neer Mor in Tamil Nadu, Sambaram (or Sambharam) in Kerala, and Majjiga in Andra Pradesh. Neeru Majjige is a savory and tangy refreshing buttermilk drink made by diluting curd (yogurt) with water to achieve the desired consistency and adding a few spices, fresh herbs, and a tempering (tadka). It is often consumed during hot summer months to rehydrate the body and satisfy thirst.
Majjige Recipe Ingredients
Here are the ingredients required to make the spiced buttermilk recipe at home.
Plain Yogurt (Curd): Fresh homemade whole milk curd works best for the majjige/mor recipe. You can use store-bought yogurt as well. Make sure the yogurt is not too sour. Greek Yogurt also works well in this Indian buttermilk recipe; add more water to thin it out. Water: Use chilled water for the best results. Ginger: adds a great flavor, so don’t skip it. Green Chili: Optional. I used ½ Thai chili. Remove the seeds to control the heat. If you don’t prefer the spicy taste, skip it. Herbs: I used coriander leaves and curry leaves. They add great refreshing flavor to the spiced buttermilk, so do not skip these. Tempering: I used mustard seeds and hing (asafoetida) for tempering. You can also add cumin (jeera) seeds.
How to Make Neer Majjige (Neer Mor)
In a large mixing bowl, add the yogurt and chilled water. Using a handheld wooden churner (mathani) or Wire whisk, churn the mixture until it becomes smooth and frothy. You can also use a blender or immersion blender to whip the yogurt and water mixture. Add ginger, green chili, curry leaves, coriander leaves, and salt. Mix well to combine the flavors. If desired, you can temper the Neer Majjige with a tadka (tempering). Heat a little oil in a small tadka pan, add mustard seeds, and let them splutter. Then add a pinch hing (asafoetida) and turn off the heat. Pour the tempering into the Neer Majjige. Mix well. Pour into the serving glasses, and garnish with coriander leaves. Serve immediately or chill it for a few hours before serving.
Neeru Majjige Serving Suggestions
Neer Majjige tastes best when served chilled. It is a perfect accompaniment to your spicy Indian meals as it helps in digestion or can be consumed any time of the day. You can also serve it as a welcome drink for your next gathering or occasion for your guests.
Storage Suggestions
Neer Majjige can be stored in the refrigerator for 1-2 days in an airtight container. You can make it ahead and store it in the fridge. It tastes best when served on the same as your prepare. Buttermilk may lose its flavor when stored for longer. Freezer: It is not recommended to freeze neer majjige, as its texture and consistency may affect it. It may separate when thawed.
Tips to Make Perfect Neer Mor
Fresh Homemade Yogurt: Use fresh homemade whole milk curd (yogurt) for a delicious flavor. But you can also use store-bought yogurt to make this drink. Make sure it’s fresh and is not sour or stale. Adjust Consistency: You can adjust the consistency of neer majjige according to your preference. It should not be thick. For a thinner consistency, add more water. Blender: You can also use a blender or immersion blender to blend the yogurt and water mixture thoroughly. Blending the Ingredients: Alternatively, You can blend ginger, green chilies, curry leaves, coriander leaves, yogurt, water, and salt and then add tempering to it.
Variations
Vegan: Use plant-based yogurt, like almond milk yogurt, or coconut milk yogurt, to make this spiced buttermilk vegan. Spicy: Adjust the green chili according to your taste. Skip if making for kids. Lemon Juice: You can add 1 teaspoon of lemon juice to add tanginess to buttermilk. Tempering: You can skip the tempering if you don’t like to add it to the buttermilk.
More Indian Beverage Recipes
Masala Chaas Mango Lassi Sweet Lassi Masala Chai Badam Milk Sattu Drink Golden Turmeric Milk
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