spicy buttermilk recipe | majjige huli recipe | masala chaas recipe

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buttermilkspicy buttermilk recipe | majjige huli recipe | masala chaas recipe | buttermilk | neer-ale | majjige | mor recipe with step by step photo recipe. masala chaas is flavored indian buttermilk. majjige / butermilk is perfect beverage in hot weather or after a heavy meal.

south indian meal is incomplete without buttermilk. buttermilk is usually made spicy by adding green chilli, coriander leaves, ginger and lemon. all the ingredients are up to your taste; you can change the quantity as per taste. in udupi – mangalore region we call this spicy buttermilk as neer-ale (neer means water, ale means curd).
buttermilk

the tempering is compulsory to give a rich flavour to your buttermilk. try out this recipe, i am sure you will fall in love with buttermilk. i personally prefer majjige huli to be slightly sour so i squeeze some lemon juice to make it more tasty. adding tempering is optional, however it adds great flavour to your masala chaas.

majjige is my husbands favourite. we preapre buttermilk after having a heavy meal as it is good for digestion. if you are looking for more traditional beverages, then check out beverage collection, especially, kashaya, masala chai, masla milkmango rasayana, banana rasayana etc.

spicy buttermilk recipe | majjige huli recipe | masala chaas recipe card:

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spicy buttermilk recipe | majjige huli recipe | masala chaas recipe
 
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spicy buttermilk recipe | majjige huli recipe | masala chaas recipe
Author:
Recipe type: beverages
Cuisine: Indian
Serves: 3 Servings
Ingredients
  • 2 cups curd / yogurt, chilled
  • 1 green chilli, roughly chopped
  • 2 springs coriander leaves, roughly chopped
  • 1 inch ginger, roughly chopped
  • 1 tsp lemon juice
  • 2 cups cold water
  • 10 ice cubes
  • salt to taste
for tempering: (optional)
  • 1 tsp oil / ghee
  • ½ tsp urad dal
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds / jeera
  • 1 dried red chilli
  • pinch hing / asafoetida
Instructions ( 1 cup =255 ml)
  1. roughly chop the ginger, green chilli and coriander leaves. keep aside.
  2. now in a small chutney blender, blend coriander leaves, ginger and chilli along with 2 tsp of thick curd / yogurt.
  3. blend to a smooth paste.
  4. in a large blender add 2 cups of yogurt / curd and 1½ cup of cold water. blend well.
  5. combine the ground masala with blended yogurt. add some salt and give a pulse. so everything gets mixed well
  6. for tempering, heat oil / ghee in a small pan and add mustard seeds, urad dal, cumin seeds, red chillies and hing. when the seeds crackle pour the tempering over the buttermilk.
  7. squeeze some lemon juice. garnish with coriander and lemon.


spicy buttermilk recipe | majjige huli recipe | masala chaas step by step photo recipe:

  1. roughly chop the ginger, green chilli and coriander leaves. keep aside.
    neer ale
  2. now in a small chutney blender, blend coriander leaves, ginger and chilli along with 2 tsp of thick curd / yogurt.
    buttermilk
  3. blend to a smooth paste.
    buttermilk
  4. in a large blender add 2 cups of yogurt / curd and 1½ cup of cold water. blend well.
    majjige huli
  5. combine the ground masala with blended yogurt. add some salt and give a pulse. so everything gets mixed well
    majjige huli
  6. for tempering, heat oil / ghee in a small pan and add mustard seeds, urad dal, cumin seeds, red chillies and hing. when the seeds crackle pour the tempering over the buttermilk.
    buttermilk
  7. squeeze some lemon juice. garnish with coriander and lemon.
    masala chaas

notes:

  •  add more water if required to make masal buttermilk watery.
  • you can make a lot of variations; add curry leaves, chat masala or pudina.
  • drink masala chaas or serve with rice. it taste great.


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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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