Majjiga | Sambaram | Neer Mor

Majjiga | Sambaram | Neer Mor

Majjiga, Sambaram, or Neer Mor, also known as Neer Moru or Neer Majjige, presents a delightful twist on spiced and salty buttermilk, widely enjoyed in South India. This variation involves combining curd (yogurt) with water, seasoning it with spices, and adding a tempering. It serves as an equally refreshing summer beverage with digestive qualities.
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Prep Time 10 minutes
Total Time 10 minutes
Course Beverages
Cuisine Indian
Servings 2
Calories 105 kcal

Ingredients
  

Main 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

For Tempering Majjiga

  • 1 teaspoon oil – any neutral flavored oil
  • ¼ teaspoon mustard seeds
  • 1 small pinch of asafoetida (hing)

Instructions
 

Blending Curd

  • 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

  1. You can make this drink with the buttermilk that is obtained when cultured cream is churned to make butter. 
  2. You can add less or more of the herbs and spices as per your choice.
  3. The consistency can be made more thin by adding more water. 
  4. 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.
  5. For blending, you can also use a hand churner or a wired whisk. 
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Nutrition

Calories: 105kcalCarbohydrates: 8gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 719mgPotassium: 190mgFiber: 1gSugar: 7gVitamin A: 262IUVitamin C: 63mgCalcium: 161mgIron: 1mg
Keyword Majjiga | Sambaram | Neer Mor
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Kerala Recipes

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