This one is simple but powerful recipe. Having 1-2 glasses of masala majjige in summer midday is heavenly. Those who work in farms during hot days of April/ May have it to hydrate themselves and energize! It is a must have in every house of Dakshina Kannada & coastal area of Mangalore.
Preparation Time: 10 minutes
Serves: 2 glasses
Fresh Buttermilk/ Curds – 1 glass
Water – 1 glass
Salt – ¼ tsp
Lemon juice – 1 tsp
Green chilli – 1
Ginger – small piece
Coriander leaves/ Curry leaves
Coriander & Cumin tea powder – 2 pinches (optional)
Oil – ½ tsp
Mustard seeds – ¼ tsp
Asafoetida – a pinch
- Mix buttermilk, water, lemon juice and salt in a vessel. Churn curds once in a mixer if you are using curds.
- Add crushed or finely chopped green chilli and ginger. Add chopped coriander leaves too.
- Add Coriander cumin powder. Look for the recipe of this Coriander Cumin milk (tea) powder / Kottambari Jeerige Kashaya hudi.
- Prepare the seasoning of mustard, asafoetida in hot oil, add to the buttermilk. Serve chilled.