Majjiga Charu

Method

1. 1

   Prepare buttermilk: Whisk 2 cups thick yogurt with 2 cups water until completely smooth and lump-free. This is the majjiga (buttermilk) base.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and a pinch of turmeric with water to a smooth paste.

3. 3

   Mix coconut into buttermilk: Add the coconut paste to the whisked buttermilk. Mix thoroughly.

4. 4

   Add spices: Add half tsp turmeric, salt and 1 tsp black pepper powder.

5. 5

   Heat on very low heat: Pour into a pan. Heat on the lowest flame, stirring continuously.

6. 6

   Never boil: Keep stirring on very low heat 8-10 minutes until warm and slightly thickened. Do not let it boil — buttermilk will curdle.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 2 dried red chillies and 1 sprig curry leaves.

8. 8

   Pour tempering: Add tempering to the heated majjiga charu. Stir gently.

9. 9

   Add fresh coriander: Stir in a handful of chopped fresh coriander.

10. 10

    Serve: Adjust salt. Majjiga charu should be thin, tangy and cooling. Serve over steamed rice or drink as a summer cooling drink.