I was familiar with the name chaas, and not with nimmakaya majjiga. So when ma-in-law asked me to make this for their return trip, I said I had no idea what she was talking about. So she set about teaching me how to make it, just a few hours before her trip. 🙂 But this is a lesson I will certainly be thanking her for again, since this is the best thirst-quencher one can find in summer!
- Rough-grind the chillies and ginger.
- Add the curry leaves and spin once to ensure the leaves have been chopped into very fine pieces, but not mashed.
- Mix into the buttermilk.
- Add the salt and lemon juice.
- Stir well and set aside for at least 1 hr.
This buttermilk can be had at anytime, whether after a meal or after stepping into the house after a long day out in the sun, or as a pick-me-up after a tiring day!! 🙂