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. Finally, I have shared this Neer Mor Recipe with step by step pics and a short YouTube video too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
Spiced Buttermilk Recipe
Spiced buttermilk recipe / Neer mor recipe is the best & perfect way to cool our body in summer. This is similar to masala chaas prepared in North India.
- 2 Cups Thick curd / Yoghurt Link for Homemade curd
- 4.5 Cups Water
- 2 to 3 tsp Coriander Leaves
- Salt As Required
- 2 tsp Lemon Juice Optional
- 2 tsp Jeera
- 2 Green chilli
- 2" Piece Ginger
- 2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 1/2 Piece Green Chilli Optional
- 1 Sprig Curry Leaves
- 2 Generous pinch Hing
- 2 tsp Oil
- Pour curd in a large mixing bowl. Chop green chilli, ginger and coriander leaves.
- 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.
- 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.
- Then add green chilli, curry leaves and hing. Once the raw smell leaves, switch off flame and add it to the butter milk.
- Add required salt, lemon juice, coriander leaves and mix well. Either strain it or drink it as such.
Serve this 'Neer Mor Recipe' chilled.
Recipe Video
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 Mor Recipe’ chilled.
Neer Mor Recipe
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 Sambharam Recipe will taste better when serve chilled. Either use chilled curd or refrigerate buttermilk for few hours.
Neer Mor Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Sowmya
March 27, 2017 at 11:32 amThis is my most favourite aspect of Ramanavami. Love your Copper sombu
Anu - My Ginger Garlic Kitchen
March 28, 2017 at 7:23 pmI love masala chaas and this looks so refreshingly delish. Love the tadka here.