Neer Majjige (South Indian Spiced Buttermilk)

5 from 2 votes

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

Course Beverage

Cuisine South Indian

Keyword neer majjige, neer mor, south indian spiced buttermilk

Diet Gluten-Free

Method No-Cook

Prep Time 10

Total Time 10

Servings

Calories 51kcal

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 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.

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: The consistency of the neer majjige can be adjusted 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.

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.