spicy buttermilk recipe | majjige huli recipe | masala chaas recipe (2024)

spicy buttermilk recipe | majjige huli recipe | masala chaas recipe | buttermilk | neer-ale | majjige | mor recipe with step by step photo recipe. masala chaas isflavored 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 – mangaloreregion we call this spicy buttermilk as neer-ale (neer means water, ale means curd).

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 tomake 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 outbeverage collection, especially,kashaya,masala chai, masla milk,mango rasayana, banana rasayanaetc.

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

spicy buttermilk recipe | majjige huli recipe | masala chaas recipe

HEBBARS KITCHEN

spicy buttermilk recipe | majjige huli recipe | masala chaas recipe

5 from 232 votes

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Course beverages

Cuisine Indian

Servings 3 Servings

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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

• roughly chop the ginger, green chilli and coriander leaves. keep aside.

• now in a small chutney blender, blend coriander leaves, ginger and chilli along with 2 tsp of thick curd / yogurt.

• blend to a smooth paste.

• in a large blender add 2 cups of yogurt / curd and 1½ cup of cold water. blend well.

• combine the ground masala with blended yogurt. add some salt and give a pulse. so everything gets mixed well

• 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.

• squeeze some lemon juice. garnish with coriander and lemon.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

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