Yogurt: neeru majjigae

Neeru Majjigae:

Ingredients:

• 1 cup yogurt (home made sour yogurt is best)
• 3 cups water
• 1 or 2  green chillies
• 1/2 tsp grated ginger
• 4 or 5 curry leaves (karibaevina soppu)
• 1 tsp finely chopped cilantro (optional)
• 1 or 2  tsp lemon juice to taste (specially if the yogurt is not sour)
• 1 pinch powdered hingh (optional)

Optional Garnishing:

• 1 tbs oil (corn oil, canola, vegetable oil)
• 1 tsp mustard seeds

Method:

Run the yogurt, water, green chillies, ginger in the blender for a couple minutes and pour into a jug. Add salt, cilantro, hingh, curry leaves, mix well and neeru majjigae is ready to be served.
Optionally, to kick it up a notch, garnish the neeru majjigae by splattering mustard seeds in oil heated over medium heat and adding to the neeru majjigae

Cooking tips:

Use additional water to dilute the neeru majjigae to the consistency you prefer. Adjust salt, lemon juice to taste. Neeru majjigae can be served plain with a little salt or improvised with any herbs of your choice. Just add a couple of mint leaves to the plain neeru majjijae Ola you have a different flavoured majjigae.

Serving tips:

Serve chilled as a thirst quencher.