When summer scorches the land and even the shade feels warm, there’s one humble hero that brings instant relief — nungu, or ice apple. Light, tender, and cooling by nature, this translucent fruit has long been nature’s answer to heatwaves. And while most of us are used to eating nungu/ thati munjala plain or with a splash of nannari, there’s a soulful way of enjoying it that goes beyond sweet drinks: Nungu Buttermilk/ Majjiga.
All content in this post, including text, images, and recipe, is an original creation of Sandyathome/ Sandhya Riyaz. This Nungu Buttermilk (Majjiga Thati Munjalu) recipe is a treasured family revival, developed through hands-on experience and rooted in traditional Tamil and Telugu home cooking. This is a cherished family revival recipe. Reproduction, copying, or reposting is strictly prohibited under all circumstances.
Known in some Tamil homes as nungu mor or nungu neer mor/ Majjiga, this rustic summer drink is a refreshing blend of tender palm fruit and spiced buttermilk. Tangy, mildly salty, and slightly slippery with every sip, it’s the kind of drink you don’t just consume — you remember.
Bite of History: Nungu Buttermilk
Palm fruit, or nungu, has been a part of the Tamil foodscape for centuries, especially in coastal regions like Pondicherry, Cuddalore, and the Chozha heartland. Buttermilk (mor or neer mor) has always been revered in Siddha and Ayurvedic traditions for its gut-soothing and cooling properties.
During peak summer or the Aadi month, villagers often paired the two — nungu and mor/Majjiga — to create a functional summer drink that helped combat heatstroke, dehydration, and fatigue.
In Telugu homes, especially in rural belts, Majjiga Thati Munjalu was made during Chaitra, Vaishaka, and Aashada masam, often after visits to temples or thirtha yatra. It was a cooling drink offered to guests, just like panakam and kosambari.
It was believed to cool the head, prevent sunstrokes, and calm the pitta. Grandmothers also gave this to kids with mild sun rashes or heat boils as part of natural summer care.I
Author’s Note about Nungu Buttermilk
This Nungu Buttermilk/Thati Munjala Majjiga is not a new health trend — it’s a drink I grew up seeing in Pondicherry, quietly made in my home and our neighbor’s kitchen as a summer staple. It never made it to restaurant menus or Instagram reels, but its cooling magic and nostalgic taste have stayed with me.
As I recreate this long-forgotten recipe on Sandyathome, I hope to bring back the simple joys of climate-wise cooking, where ingredients were chosen for the weather, not for the camera. This is more than a recipe. It’s Pondicherry’s summer memory in a tumbler.
Jump to RecipeNungu Buttermilk Ingredients & Their Role in the Recipe
| Ingredient | Role in the Recipe |
|---|---|
| Nungu/ Thati Munjalu (Ice Apple) | Star of the drink — naturally cooling, hydrating, and silky in texture |
| Buttermilk | Acts as the soothing base — tangy, probiotic, and excellent for digestion |
| Roasted Cumin Powder | Adds warmth and earthiness; traditionally used for flavor and gut health |
| Green Chili | Optional — gives a gentle heat that balances the cool ingredients |
| Curry Leaves | Offers aroma and freshness; enhances the sattvic and traditional flavor profile |
| Asafoetida (Hing) | Boosts digestion and lends a subtle umami-like depth |
| Salt | Brings out all the other flavors; essential for balancing the savory palate |
| Coriander Leaves | Optional garnish — adds brightness and a pop of green to the pale drink |
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Nungu Buttermilk, How to make Ice Apple Neer Mor, Pondicherry’s Forgotten Summer Cooler
2
servings10
minutes5
minutesA traditional summer cooler from Pondicherry and Andhra, this refreshing drink blends tender palm fruit (nungu / thati munjalu) with spiced buttermilk for a naturally cooling, hydrating, and digestive beverage — perfect for scorching days.
Ingredients for Nungu Buttermilk
4 – 5 pcs, 4 – 5 Tender nungu (ice apples)
1½ cups, 1½ Buttermilk
(thin or slightly diluted curd)¼ teaspoon, ¼ Roasted cumin powder
1 nos. 1 Green chili, slit or crushed
5–6 nos. 5–6 Fresh curry leaves
A pinch of hing (asafoetida)
Salt to taste
1 teaspoon, 1 Coriander leaves (chopped, garnish)
Directions to make Nungu Neer Mor
- Peel and cut the thati munjalu into small cubes or lightly mash them. Keep chilled if possible.
- Whisk majjiga in a wide bowl with salt, jeera powder, hing, and green chili. The texture should be slightly watery, not thick.
- Mix the two:
Add the munjalu pieces and curry leaves to the buttermilk. Stir gently. - Let it rest:
Allow it to sit for 10–15 mins for flavors to meld. You can serve chilled or at room temperature. - Garnish and serve:
Top with coriander if you like. Serve in clay pots (matka) or steel tumblers.
Notes
- 1 cup = 250 ml
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Directions to make masala majiga with step by step images
- Peel and cut the thati munjalu into small cubes or lightly mash them. Keep chilled if possible.
- Whisk majjiga in a wide bowl with salt, jeera powder, hing, and green chili. The texture should be slightly watery, not thick.
- Let it rest:
Allow it to sit for 10–15 mins for flavors to meld. You can serve chilled or at room temperature.
- Garnish and serve:
Top with coriander if you like. Serve in clay pots (matka) or steel tumblers.
Pro tips to make Majiga Thati Munjala
- Use only tender, jelly-like nungu or thati munjalu — fibrous or overripe ones will alter the texture.
- If the buttermilk is too thick or sour, dilute with a little cold water before mixing.
- For extra digestive benefits, add a pinch of dry ginger powder or a few crushed betel leaves (optional).
- Serve fresh and avoid refrigerating for long periods, as the fruit’s texture may harden or change.
- This drink tastes best when made with homemade buttermilk using slightly sour curd.
- For a mildly sweet version, skip green chili and cumin, and instead add a few crushed cardamom pods and a touch of palm sugar.
Faq for Nungu Buttermilk/ Neer Mor
A: Yes, you can use store-bought buttermilk, but make sure it’s not too thick or too sour. For best results, dilute it slightly with cold water to match the traditional neer mor consistency.
A: Absolutely. Nungu buttermilk is good for digestion and reducing body heat due to its natural cooling properties, electrolytes, and probiotics from buttermilk. It’s a time-tested remedy from Tamil and Telugu households.
A: Yes, kids can drink nungu buttermilk during hot weather, but make sure the chili is skipped and the curd is fresh. It helps prevent heat rashes and dehydration naturally.
A: In many Telugu homes, this is known as majjiga thati munjalu, a cooling drink combining buttermilk (majjiga) and ice apple (thati munjalu) served during peak summer or temple fasting days.
A: The best time to drink majjiga thati munjalu in summer is mid-morning or early afternoon, especially after returning from the sun or post-lunch to cool the body and support digestion.
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