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A refreshing and savory South Indian spiced buttermilk. Made with yogurt, water, and a fragrant mix of green chilies, ginger, and herbs, it's the perfect cooling drink for a hot day and a great digestive.
For 4 servings
In a large bowl or pitcher, whisk the yogurt until it's completely smooth and free of lumps.
Gradually add the chilled water while whisking continuously to create a thin, consistent buttermilk.
Add the finely chopped green chili, grated ginger, coriander leaves, curry leaves, asafoetida, and salt to the buttermilk. Stir well to combine all the flavors.
For the best taste, let the majjige chill in the refrigerator for about 30 minutes. This allows the flavors to meld together.
Pour into glasses and serve cold as a refreshing drink.
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A refreshing and savory South Indian spiced buttermilk. Made with yogurt, water, and a fragrant mix of green chilies, ginger, and herbs, it's the perfect cooling drink for a hot day and a great digestive.
This south_indian recipe takes 10 minutes to prepare and yields 4 servings. At 7.08 calories per serving with 0.22g of protein, it's a beginner-friendly recipe perfect for beverage or snack.
Use a plant-based yogurt such as coconut, almond, or soy yogurt instead of dairy yogurt.
For a quick version, add all ingredients to a blender and blitz for 30 seconds until frothy.
To make this Jain-friendly, simply omit the ginger from the recipe.
Skip the green chilies and reduce the ginger to make a milder version for kids.