Majjiga Charu

Ingredients

• - spiced buttermilk
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 cup fresh grated coconut
• - Salt to taste

Method

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. 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. Mix coconut into buttermilk: Add the coconut paste to the whisked buttermilk. Mix thoroughly.
4. Add spices: Add half tsp turmeric, salt and 1 tsp black pepper powder.
5. Heat on very low heat: Pour into a pan. Heat on the lowest flame, stirring continuously.
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. 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. Pour tempering: Add tempering to the heated majjiga charu. Stir gently.
9. Add fresh coriander: Stir in a handful of chopped fresh coriander.
10. Serve: Adjust salt. Majjiga charu should be thin, tangy and cooling. Serve over steamed rice or drink as a summer cooling drink.