Buttermilk Recipe – Spicy Majjiga with Curry Leaves & Chillies

Last Updated on 2 months by Neha Deshmukh

Buttermilk Recipe – Spicy Majjiga with Curry Leaves & Chillies

Hey everyone! If you’re anything like me, you absolutely love a cooling, refreshing drink on a hot day. And let me tell you, this Spicy Majjiga (South Indian Buttermilk) is exactly that – a flavour bomb that’s perfect for beating the heat. I first made this when I was craving something my grandmother used to make, and honestly, it’s been a summer staple ever since. It’s so easy to whip up, and the tangy, spicy kick is just… chef’s kiss.

Why You’ll Love This Recipe

This isn’t your average buttermilk. We’re taking it up a notch with a vibrant tempering of cumin, mustard seeds, dried red chillies, and fragrant curry leaves. It’s a little spicy, a little tangy, and incredibly refreshing. Plus, it comes together in under 20 minutes! Perfect for a quick lunch, a side with dinner, or just a satisfying afternoon drink.

Ingredients

Here’s what you’ll need to make this delicious Majjiga:

• 2-3 glasses buttermilk/majjiga (approx. 600-750ml)
• 1 teaspoon green chilli paste (adjust to your spice preference)
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 4-5 dried red chillies
• 5-6 curry leaves
• 2 medium onions, finely chopped
• 1 teaspoon turmeric powder
• Fresh coriander leaves, for garnish
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your Majjiga turns out perfectly:

Buttermilk/Majjiga: Regional Variations & Health Benefits

Buttermilk, or majjiga as it’s lovingly called in many parts of India, isn’t just a drink – it’s a cultural thing! Every household has its own little twist. Some prefer it super thick, others like it thin and watery. Traditionally, it’s made by churning yogurt, but store-bought buttermilk works just fine. It’s fantastic for digestion, super hydrating, and packed with probiotics.

Green Chilli Paste: Adjusting the Spice Level

The green chilli paste is where you control the heat! I usually use around a teaspoon, but if you like things really spicy, feel free to add more. You can make your own by blending green chillies with a little water, or use store-bought paste.

Spices: The Significance of Cumin & Mustard Seeds in South Indian Cuisine

Cumin and mustard seeds are the backbone of so many South Indian dishes. When they splutter in hot oil, they release an incredible aroma and flavour. Don’t skip this step – it’s what gives the Majjiga its signature taste!

Curry Leaves: Fresh vs. Dried & Their Aromatic Impact

Fresh curry leaves are always best. They have a unique, citrusy aroma that dried leaves just can’t replicate. If you absolutely can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, whisk together the buttermilk, green chilli paste, and salt. Give it a good mix and set it aside. This lets the flavours meld a little.
2. Now, heat the oil in a pan over medium heat. Once it’s hot, add the cumin and mustard seeds. Listen for them to splutter – that’s when you know they’re ready!
3. Next, toss in the dried red chillies and curry leaves. Sauté for about 10 seconds, until the curry leaves are fragrant and the chillies have released their flavour. Be careful not to burn them!
4. Add the chopped onions and turmeric powder to the pan. Sauté until the onions soften slightly – about 3-5 minutes. You want them translucent, not browned.
5. Turn off the heat! This is important. Carefully pour the hot tempering over the buttermilk mixture. The sizzle is so satisfying.
6. Finally, garnish with fresh coriander leaves and serve immediately. It’s best enjoyed warm, but you can also chill it for a refreshing cold drink.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan when tempering the spices. You want them to splutter nicely, not steam.
• Taste the buttermilk before adding salt – some buttermilk is already a little salty.
• For a smoother texture, you can lightly whisk the buttermilk again after adding the tempering.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Mild, Medium, and Hot Options

• Mild: Reduce the green chilli paste to ½ teaspoon or omit it altogether.
• Medium: Stick to the 1 teaspoon of green chilli paste.
• Hot: Add an extra ½ teaspoon of green chilli paste or a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped Serrano pepper for an extra kick!

Vegan Adaptation: Using Plant-Based Buttermilk

You can easily make this vegan by using plant-based buttermilk! Almond or cashew buttermilk work really well.

Festival Adaptations: Serving Majjiga During Summer Festivals

During summer festivals like Ugadi or Baisakhi, we often add a pinch of jaggery to the Majjiga for a touch of sweetness. It’s a lovely addition!

Serving Suggestions

Majjiga is incredibly versatile. Here are a few ways to enjoy it:

• With steamed rice and a side of dal.
• As a refreshing drink on a hot day.
• As a side dish with spicy curries.
• Alongside a simple South Indian meal.

Storage Instructions

Majjiga is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours. The flavour might mellow slightly, but it will still be delicious.

FAQs

Got questions? I’ve got answers!

What is Majjiga and how is it different from regular buttermilk?

Majjiga is the South Indian name for buttermilk. It’s traditionally made by churning yogurt, resulting in a slightly thicker and tangier consistency than commercially produced buttermilk.

Can I make green chilli paste ahead of time? How should I store it?

Yes, you can! Store it in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for longer storage.

What is the best type of oil to use for the tempering?

Traditionally, we use groundnut oil (peanut oil) for tempering. But you can also use vegetable oil, sunflower oil, or even coconut oil.

Can I use curry leaf powder instead of fresh curry leaves?

You can, but the flavour won’t be quite the same. Use about half the amount of curry leaf powder as you would fresh leaves.

How can I adjust the consistency of the buttermilk?

If it’s too thick, add a little water. If it’s too thin, add a tablespoon of yogurt.

Is this recipe suitable for people with lactose intolerance?

If you are severely lactose intolerant, this recipe might not be suitable. However, some people with mild lactose intolerance can tolerate buttermilk as the churning process reduces the lactose content. You could also try using plant-based buttermilk as a substitute.