Neer Majjige is a refreshing traditional South Indian spiced buttermilk made with yogurt, spices, and fresh herbs, perfect for hot summer days.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 4
  • Category: Beverage
  • Cuisine: South Indian

Ingredients

  • 1 cup curd (yogurt)
  • 2 cups water
  • 1 teaspoon ginger (grated)
  • 1/2 green chili (finely chopped)
  • 1 tablespoon coriander leaves (finely chopped)
  • 4-5 leaves of curry leaves (finely chopped)
  • 1 teaspoon lemon juice (optional (i did not use))
  • salt (to taste)

Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 pinch hing (asafoetida)

Method

  1. 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.
  2. Add ginger, green chili, curry leaves, coriander leaves, and salt. Mix well to combine the flavors.
  3. If desired, you can temper the Neer Majjige with a tadka (tempering). Heat 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.
  4. Pour into the serving glasses, and garnish with coriander leaves. Serve immediately or chill it for a few hours before serving.

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.