Majjiga | Sambaram | Neer Mor
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5
10 reviews
Excellent
Majjiga | Sambaram | Neer Mor
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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.
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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 neutral cooking oil any neutral flavored oil, generic cooking 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
- 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.
- The recipe can be doubled or tripled.
Nutrition Information
Show Details
Calories
105kcal
(5%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
719mg
(30%)
Potassium
190mg
(4%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
262IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
35mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
63mg
(70%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
161mg
(16%)
Vitamin B9 (Folate)
361µg
Iron
1mg
(6%)
Magnesium
15mg
(4%)
Phosphorus
116mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 719mg | 30% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 262IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 35mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 63mg | 70% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 161mg | 16% |
| Vitamin B9 (Folate) | 361µg | |
| Iron | 1mg | 6% |
| Magnesium | 15mg | 4% |
| Phosphorus | 116mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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