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  • Duration: 20 minutes
  • Serves: 3 people

Authenticity Slice

For authentic majjiga, always use fresh curd and mix it in equal parts of water to make thick buttermilk (chikkati majjiga). For a thinner majjiga, add 3 parts of water to one portion of curd and use a hand churner to whip the mixture.

Trivia Tadka

 Majjiga is an integral part of Andhra cuisine and no meal is complete without it. It is normally consumed towards the end of a meal as it has the ability to enhance digestion.


  • Buttermilk (chaas) (4 cups (3 parts water and 1 part curd))
  • Ginger (adrak), grated (1 tsp)
  • Green chillies, finely chopped (1 tsp)
  • Lemon juice (nimbu ka ras) (2 tbsp)
  • Coriander leaves (hara dhania), finely chopped (2 tsp)
  • Salt (to taste)

For Tadka

  • Mustard seeds (sarson) (1/4 tsp)
  • Curry leaves (kadipatta) (1 tsp finely shredded)
  • Oil (1 tsp)


  • Mix buttermilk, ginger, green chillies, coriander leaves, lemon juice and salt. Now using a churner/whisk (math) blend the mixture until frothy.
  • Heat oil for tadka, add mustard seeds and curry leaves, let them splutter.
  • Now, pour this tadka over the buttermilk and serve chilled.

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