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.
In a blender jar - take the curd (yogurt), chopped ginger, green chilies, curry leaves and salt as required.
Add 1 cup water. Blend very well. Some butter floating on top is fine and tastes good.
Pour the spiced buttermilk in a bowl or pan. Add 2 tablespoons finely chopped coriander leaves. Mix and keep aside.
Tempering Majjiga
Heat oil in a small pan or a tadka pan.
When the oil becomes hot, lower the heat. Add mustard seeds and let them crackle.
Once they crackle, then add a pinch of asafoetida (hing). Mix and then quickly turn off the heat.
Pour the tempering mixture in the Neer Mor. Mix well.
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.
Serve any leftovers in the fridge for 1 day only.
Notes
You can make this drink with the buttermilk that is obtained when cultured cream is churned to make butter.
You can add less or more of the herbs and spices as per your choice.
The consistency can be made more thin by adding more water.
Instead of blending everything, you can opt to just blend the yogurt and then later add the finely chopped ginger, green chilies and curry leaves.
For blending, you can also use a hand churner or a wired whisk.
For a gluten free version of this drink, skip asafoetida.