Majjige, also known as buttermilk, is a traditional South Indian-style yogurt-based drink that is perfect for beating the heat during the hot summer months. This refreshing and cooling drink is very similar to salted lassi and is a healthy alternative to sugary drinks.
South Indian buttermilk is not only a good cooler but also a drink that is packed with nutrients. You can make it ahead of time and store it for up to 2 days in the fridge. So, next time you're looking for a healthy and refreshing drink, give this drink a try!
Why you will love this recipe?
- Refreshing and cooling: Majjige is a refreshing and cooling drink that is perfect for beating the heat during the summer months.
- Healthy: This drink is a healthy alternative to sugary drinks as it contains no sugar or any form of additives. It is also loaded with probiotics and is gut-friendly.
- Easy to make: This recipe is quick and easy to make, taking less than 5 minutes to prepare.
- Versatile: This drink can be made in a variety of ways, with different spices and herbs, to suit individual preferences.
- Can be made ahead: You can make a big jug of neer mor ahead of time and store it in the fridge for up to 2 days, making it a convenient and time-saving option.
It can be considered the South Indian version of chaas and is popularly called majjige in Kannada, neer mor in Tamil, majjiga in Telugu, and sambaram in Malayalam. It is a probiotic, gut-friendly drink that is loaded with benefits. It contains ginger, which helps aid digestion, and yogurt (or dahi), which provides probiotics that are good for the gut. The best part is that it contains no sugar or any form of additives, making it a healthier choice for those looking to cut down on their sugar intake.
During the festival of Ramnavmi, it is customary to serve majjige along with other traditional dishes such as panaka and kosambari. This drink takes less than 5 minutes to prepare and is a must-have after lunch during the summer months. You can make a big jug full and store it in the fridge, drinking it throughout the day.
Yogurt: Use fresh full-fat yogurt. You can also use Greek yogurt, however, you will need more water to bring it to the right consistency.
Water: Use the chilled water to make neer mor. If you are using room temperature water, make sure you chill the drink before serving.
Other ingredients: You will need minced ginger, green chilies, and cilantro.
Tempering: A simple tempering (seasoning or tadka) is made using mustard seeds, curry leaves, and hing. This is optional and can be skipped.
Step 1: Take yogurt in a large bowl and whisk it well.
Step 2: To make the tempering, heat oil in a small pan. Add mustard seeds, hing, and curry leaves. Turn off the heat once the mustard seeds splutter.
Step 3: Add this tempering to the buttermilk along with ginger, green chili, cilantro, and salt. Give it a good mix.
Step 4: Add water and churn the buttermilk using a wire whisk or wooden churner. Serve immediately or store in the refrigerator.
Always use chilled water to make neer mor. This will help to keep the drink cool and refreshing.
The consistency of this drink should be thin and watery. If it is too thick, add more water to thin it down.
Use fresh ginger and cilantro to get the best flavor.
The tempering (tadka) can be skipped in this recipe. In that case, add curry leaves along with ginger and cilantro.
Taste the neer mor and adjust the seasoning according to your preference. You can add more salt or spices as needed.
This South Indian buttermilk should always be served chilled. You can keep it in the fridge for a few hours before serving.
More yogurt-based summer drinks
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South Indian Buttermilk (Neer Mor)
- 1 cup yogurt
- 1 teaspoon ginger minced
- 1 green chili deseeded and finely chopped
- ¼ cup cilantro finely chopped
- 1 teaspoon salt
- 3 cups water cold
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida (hing)
- 1 sprig curry leaves finely chopped
- In a large bowl, take yogurt and whisk it well.
- To make the tempering, heat oil in a small pan. Add mustard seeds, hing, and curry leaves. Turn off the heat once the mustard seeds splutter.
- Add this tempering along with ginger, green chili, cilantro, and salt. Give it a good mix.
- Add water and churn the buttermilk using a wire whisk or wooden churner.
- Serve immediately or store in the refrigerator.
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