Tag Archives: buttermilk

Nimmakaya Majjiga

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Nimmakaya Majjiga, or spicy buttermilk, is a favorite across India. It is, of course, called by other names as well, the most familiar being chaas.

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. πŸ™‚ 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!

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Ingredients:
2 glasses buttermilk, thinned with water
2 green chillies
1/4′ piece of ginger
2 stalks of curry leaves
pinch of salt
juice from 1 lemon

Method:

  • 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!! πŸ™‚

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Majjiga Pulusu

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A typical Andhra dish, it is made in most homes over weekends, when it can be enjoyed the most. πŸ™‚

Ingredients:

1cup sour buttermilk
1tblsp gram flour
1/2 in piece of ginger
1/2 coconut, grated
4 green chillies
2 tsp coriander seeds
a pinch of turmeric
1 tsp salt

Tadka:
1tsp mustard seeds
1tsp fenugreek seeds (menthulu)

Optional:
okra or bottle gourd

Process:

  • Mix a bit of gram flour to the buttermilk till smooth
  • Chop ginger, chillies, coconut and coriander seeds together and grind
    • Can add either water or buttermilk to make the paster
  • Add salt and turmeric to the buttermilk
  • In a wok, heat some oil and add the tadka
  • Once the mustard seeds pop, add to the buttermilk
  • For added flavour, okra or bottle gourd can be added. Boil the preferred vegetable, cool it and then add to the buttermilk.
  • Add the coconut mixture, curry leaves and coriander leaves to the buttermilk and set to cook on a low flame
  • Be sure to all ingredients before setting it to cook.

Serve hot with rice.