NEER MOR

Neer mor or Indian spiced buttermilk is a traditional recipe of India. Each state in India has its own name for this recipe. In Tamilnadu we call it as neer mor. Neer mor is little watery than, the other kinds of buttermilk that is available in India.

Neer mor is usually made by diluting curd and, adding few spices to it. It can also be consumed without adding any spices. It still tastes good.

Neer mor is mostly served in summers. It is so refreshing and has a cooling effect to it, which helps to maintain the body heat during summers. In an Indian family, neer mor is one of the most commonly served drinks to our guests.

ABOUT THE RECIPE:

Neer mor can be made in so many different ways. The spices can either be blended along with the curd in a blender or, it can be added to the buttermilk and then filtered. Blending the spices along with the curd makes it more spicy. Since, I like it mild and not so spicy I usually prefer to filter the spices from the buttermilk.

INGREDIENTS FOR NEER MOR:

• CURD – 1 CUP
• WATER – 2 CUPS
• GREEN CHILLY – 1 NO.
• GINGER – 1/2 INCH SLICE
• CURRY LEAVES (CHOPPED) – 1 TBSP
• CORIANDER LEAVES (CHOPPED) – 1 TBSP
• SALT – AS REQUIRED

HOW TO MAKE NEER MOR:

• Add the green chilly and the ginger to a mortar and, gently crush it using the pestle.

• It shouldn’t be crushed to a fine paste. Crushing it twice or thrice is more than enough. Then keep it aside.

• In a pot add 1 cup of curd and salt to it.

• Using a wooden churner/mathu, whisk it until the curd combines with the salt.

*Whisk can also be used instead of churner. It can also be blended in a blender for 10 to 15 seconds.

• Whisk it for 2 minutes.

• After 2 minutes, add 2 cups of water to it and, whisk it again for 1 minute.

• Add the crushed green chilly and ginger to the buttermilk.

• Mix it well. We usually use bare hands to mix it. But it can also be mixed with a ladle.
• Mix it for 5 to 10 seconds and then, filter the buttermilk. The green chilly and ginger can be discarded.

• To the filtered buttermilk add, chopped curry leaves and coriander leaves.

NEER MOR/SPICED INDIAN BUTTERMILK IS READY.

SERVE IT CHILLED FOR BETTER TASTE.

I SERVED BUTTERMILK WITH KARA BOONDI AND SPICY RAW MANGO.

VARIATIONS:

• Adding green chilly and ginger is optional. It is added to enhance the flavour of the dish. It tastes good even without the green chilly and ginger.
• It can be blended using a blender or whisk.
• If you want it spicy add curd, green chilly, ginger and salt to a blender and, blend them together. Once blended, filter it and garnish it with curry leaves and coriander leaves.
• It is not mandatory to add boondi and mango.
• Cold water can also be added, instead of room temperature water.

NOTE:

It can be made ahead and, stored in the refrigerator for upto 24 – 48 hours.