Neer mor or neer moru recipe is a simple South Indian style spiced buttermilk. This recipe has buttermilk flavored with herbs and spices. It is a refreshing drink perfect for summer.
Neer mor is a very popular drink in South India. In some homes, especially during summer, afternoon meals end with this cool drink.
Apart from tasting delicious, this spiced buttermilk flavored with herbs is healthy too. You can refrigerate it and have it chilled to beat the heat during hot summer days.
This spiced buttermilk is indeed very easy to make and requires just a few everyday ingredients. Thick curd is diluted with water and flavored with the tempered spices to make it tasty.
Basically, buttermilk is cooling for the body. As per ayurveda, it helps in digestion and also increases appetite. Apart from this, buttermilk is a good source of calcium. Do try this quick refreshing drink. The spices used in this recipe not only enhance the taste but also aid in digestion. Lets move on to the recipe for easy neer mor.
How to make Neer Mor step by step
- Firstly, take curd in a big bowl.
- Whisk it well till there are no lumps.
- Then add water and again whisk it for around 2 minutes. Alternatively, you could use a blender to blend both the curd and water together at low speed.
- Heat oil in a pan and add mustard seeds and asafoetida.
- When mustard seeds splutter, add chopped green chilli, curry leaves.
- Then add grated ginger. Saute for a few seconds add this tempering to the buttermilk and stir well.
- Add salt according to taste. Stir well and garnish with finely chopped coriander leaves.
- Spiced buttermilk or neer mor is ready to be served or you can keep it in the refrigerator and serve chilled.
Neer Moru | Neer Mor | South Indian Spiced Buttermilk Recipe
Neer Mor | South Indian Spiced Buttermilk recipe
Ingredients
- 1 cup curd ( yogurt / thayir / dahi )
- 1 cup water
- 1/2 tsp mustard seeds
- A pinch of asafoetida ( hing )
- 1 green chilli ( chopped )
- 1 tsp grated ginger ( adrak )
- A sprig of curry leaves ( kadi patta / karuveppilai )
- 1 tbsp finely chopped coriander leaves ( dhania patta / cilantro )
- Salt to taste
- 1/2 tsp oil
Instructions
- Take the curd in a big bowl and whisk it well till there are no lumps. Add water and again whisk it for around 2 minutes. Alternatively, you could use a blender to blend both the curd and water together at low speed to churn the curd.
- Heat oil in a pan and add mustard seeds and asafoetida.
- When mustard seeds splutter, add chopped green chilli, curry leaves and grated ginger.
- Saute for a few seconds remove from heat.
- Add this tempering to the prepared buttermilk and stir well.
- Then add salt according to taste and garnish with finely chopped coriander leaves.
- Neer mor is now ready to be served. You could also keep it refrigerated and serve chilled.
For tempering
Notes
- Use 2 cups water or more if you want a thinner consistency.
- This drink tastes great when served chilled.
Ram says
Please mentioned the salt, whatever you have used. Anything can be changes according to taste, why mention specially for salt.
It will be great if you mention in all your future recipes, something like this ” 1 tsp or according to taste”. People are going to add more or salt anyway.
Jiya Jesh says
Thanks for your feedback. I usually mention salt to taste and not any specific amount since we use different types of salt and even have preference about the amount of salt.