This spiced buttermilk recipe / Neer mor recipe is the best and perfect way to cool our body during summer. This is similar to the masala chaas prepared in North India. It is also called as Majjige (Kannada), Sambharam (Malayalam) and Majjiga (Telugu). This Neer Mooru is usually prepared for Ram Navami and Tamil New Year which falls in the month of April (Chithirai) where the summer is in peak. In Tamilnadu during summer season we can see lot of ‘Thaneer panthal’ / water booth where this buttermilk is given free to all people to quench their thirst. I always prefer this traditional drink rather than the aerated fancy bottles sold in shops. It also helps to avoid dehydration and a glass of buttermilk helps to relieve from the bloating feel after a heavy meals.
1. Use fresh and thick curd for good taste.
2. Adjust water quantity as per your preference. As the name calls ‘neer / water’, neer mor recipe should be in watery consistency only.
3. You can either use hand whisk / traditional wooden mathu or even blend it in a mixer / blender in whip mode.
4. Adjust green chilli as per your spice level.
5. Ginger adds nice flavour and helps in digestion, so don’t skip it.
6. Add curry leaves and hing generously, which lends an extra aroma.
7. For additional taste ‘mor milagai’ can be used for tempering.
8. Addition of lemon juice is optional only.
9. If using sour curd, skip lemon juice for this spiced buttermilk recipe.
10. You can have the buttermilk as such or strain it before drinking. Straining will not reduce the flavour.
11. You can also make use of the left over liquid after churning butter from cream, as done in olden days. If you want to know how to churn butter click this link.
12. This neer more will taste better when serve chilled. Either use chilled curd or refrigerate buttermilk for few hours.