Majjiga or Sambaram or Neer Mor a.k.a Neer Moru or Neer Majjige is a delicious variant of a spiced and salty buttermilk well-known across South India. This recipe variant is made with curd (yogurt) and water, which is later spiced and then tempered. It makes for an equally refreshing summer drink with digestive properties.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 2
  • Category: Beverages
  • Cuisine: South Indian

Ingredients

  • 1 cup curd ((dahi or yogurt) - fresh or sour)
  • 1 cup water (or add as required)
  • 1 teaspoon ginger (- roughly chopped)
  • ½ to 1 teaspoon green chilli (- roughly chopped)
  • 6 to 7 curry leaves
  • 2 tablespoons coriander leaves (- finely chopped)
  • salt (as required)
  • 1 teaspoon oil (- any neutral flavored oil)
  • ¼ teaspoon mustard seeds
  • 1 small pinch of asafoetida ((hing))

Method

Blending Curd

  1. In a blender jar - take the curd (yogurt), chopped ginger, green chilies, curry leaves and salt as required.
  2. Add 1 cup water. Blend very well. Some butter floating on top is fine and tastes good.
  3. Pour the spiced buttermilk in a bowl or pan. Add 2 tablespoons finely chopped coriander leaves. Mix and keep aside.

Tempering Majjiga

  1. Heat oil in a small pan or a tadka pan.
  2. When the oil becomes hot, lower the heat. Add mustard seeds and let them crackle.
  3. Once they crackle, then add a pinch of asafoetida (hing). Mix and then quickly turn off the heat.
  4. Pour the tempering mixture in the Neer Mor. Mix well.
  5. You can serve Majjiga immediately or chill it in the fridge and serve later. Optionally if you like, a few ice cubes can also be added if serving immediately.
  6. Serve any leftovers in the fridge for 1 day only.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.