Nungu Buttermilk, How to make Ice Apple Neer Mor, Pondicherry’s Forgotten Summer Cooler

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.

Nungu Buttermilk Ingredients & Their Role in the Recipe

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

Summer Treat Recipes