Neer Mor Recipe | Spiced Buttermilk Recipe

• Thick curd / Yoghurt – 2 Cups 
• Water – 4.5 Cups
• Coriander Leaves – 2 to 3 tsp
• Salt – As required
• Lemon Juice – 2 tsp (Optional)

• Jeera – 2 tsp
• Green chilli – 2
• Ginger – 2″ piece

• Mustard Seeds – 2 tsp
• Urad dal – 1/2 tsp
• Green Chilli – 1/2 piece (Optional)
• Curry Leaves – 1 Sprig
• Hing – 2 Generous pinch
• Oil – 2 tsp

1. Pour curd in a large mixing bowl. Chop green chilli, ginger and coriander leaves.
2. First mix the curd and pour water little by little. Whisk the curd for 3 to 4 minutes until frothy. You can use a hand whisk / traditional wooden mathu or even blend it in a mixer / blender in whip mode for few seconds. Keep by side.

3. Dry roast jeera in a tadka pan slightly, don’t burn it. In a hand mortar-pestle or mixer, grind jeera, green chilli and ginger.4. Grind it coarsely or to a smooth paste as per preference. Then add it to the butter milk. In a pan, pour oil add mustard seeds and urad dal. Let it splutter.
5. Then add green chilli, curry leaves and hing. Once the raw smell leaves, switch off flame and add it to the butter milk.
6. Add required salt, lemon juice, coriander leaves and mix well. Either strain it or drink it as such.
Serve this ‘neer moru’ chilled.

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.

Neer Mor Recipe