A glass of majjige or chaas is what one needs in sweltering heat. It is like a lifeline to the parched throat. The coolness of watery majjige is very good for the gut and has a cooling effect on your body. Very simple to make, all it takes is a little set plain curd/yogurt and little salt. You can add chopped coriander and a little tadka for some extra flavour.
Majjige also aids in digestion and is made throughout India and called by different names. It is usually given as an after meal drink or served for festivals like Ram Navami. Curd/yogurt is beaten/churned till it turns even and then lot of water is added so it becomes watery. This is then chilled till it is served or you can serve majjige by adding ice cubes in them.
Always ensure to have fresh yogurt, not sour and free from cream or the curd skin on top. Then you will get nice majjige that you can gulp down and trust me you cannot stop with 1 small glass. Try more Ram Navami recipes from FOI like kosambri, bellada panaka, madike kaalu usli etc.
- 1 Cup yogurt/curd
- Salt to taste
- ¼ Tsp roasted jeera powder
- 1½ Cups water
- ¼" ginger
- ¼ piece green chilli
- Chopped coriander
- ½ tsp oil
- ¼ Tsp mustard
- A small pinch of hing
- In a vessel take the curd/yogurt
- Sprinkle salt as per your taste
- Add roasted jeera powder
- In a mortar, add little ginger and green chilli
- Pound into a coarse paste with the pestle and this paste into the yogurt mixture
- Now take a handheld churner and start churning the mixture with circular motion
- Pour enough water to adjust to a watery consistency
- Add chopped coriander
- Make tadka with oil, mustard and hing and pour over majjige
- Serve chilled
Make sure the yogurt/curd is not sour
Adjust salt as per your taste, you can skip it entirely if you prefer
Majjige Stepwise:
In a vessel take the curd/yogurt
Sprinkle salt as per your taste
Add roasted jeera powder
In a mortar, add little ginger and green chilli
Pound into a coarse paste with the pestle and this paste into the yogurt mixture
Now take a handheld churner and start churning the mixture with circular motion
Pour enough water to adjust to a watery consistency
Add chopped coriander
Make tadka with oil, mustard and hing and pour over majjige
Serve chilled
