Neer Mor simply translates as “Thin Watery Buttermilk”. This is the ultimate thirst quencher and coolant for the body during summers. In fact, it is made in South Indian homes on a daily basis to be consumed post meal and especially after Sadya meals during Vishu or Onam. Neer Mor or South Indian Buttermilk Recipe also happens to be one of the prasad made and offered on Sri Rama Navami along with Panakam, a Jaggery based drink.
Neer Mor is one of the quickest and easiest prasadam recipes to be made and served at home even for a large crowd. The drink has amazing health benefits as curd is a natural probiotic, gut friendly, helps in digestion, reduces dehydration during summers, maintains energy levels and is diabetic friendly too. People of all age groups can consume this buttermilk since it is natural, home made, preservative free and super healthy.
I had posted a similar buttermilk recipe of Mattha from Maharashtrian Cuisine a couple of months ago. Usually buttermilk recipes across regions are more or less the same. The key is using good quality milk to set curd at night and prepare buttermilk the next day. While the North enjoys lassi, both savoury and sweet versions, South India enjoys the Neer Mor which is tempered with mustard seeds and curry leaves.
What makes Neer Mor a bit unique for me is the addition of Green chillies for the spice and the tempering of mustard seeds, aromatic curry leaves. Ma or my mother used to pound or crush the green chillies with some rock salt and add it since all of us at home preferred spicy food including our buttermilk. However, for prasad and especially for Narayan, who doesn’t share my affinity for spicy food, I have added the chopped pieces. This is also how it is served during festivals, at temples etc too.
Let us now look at the easy recipe of the Neer Mor and face the summers bravely by making a jug of this spiced buttermilk.
Recipe for Neer Mor or the South Indian Spiced Buttermilk Recipe
Prep Time and Cook Time – 10 mins
Serves 3 to 4 small glasses
1 cup is 250 ml measurement
- 1 cup of Chilled Curd / Yogurt / Thayir
- 1.5 cups of Water or Neer
- a generous pinch of Hing or Asafoetida
- 1 tblsp grated Ginger
- Finely chopped Coriander leaves as required
- Few Curry leaves torn
- 1 green chilli finely chopped
- Salt (preferably not iodized)
- For the Tempering
- 1/2 tsp oil
- 1/4 tsp mustard seeds
- Few curry leaves
(1) In a wide bowl, add curd, hing, ginger, coriander leaves, salt to taste and green chillies along with few torn curry leaves.
(2) Whisk all the ingredients well. Add water and mix well.
(3) Now prepare for tempering by heating oil, followed by mustard seeds and curry leaves.
(4) Pour the tempering over the buttermilk, mix well and serve immediately.
If you try this recipe at home, please give me a shout out / Tag Me on any of my social media handles.
- Twitter – https://twitter.com/masalachilli
- Facebook Page – https://www.facebook.com/MasalachillibyVidyaNarayan/
- Pinterest – https://in.pinterest.com/masalachilli
- Instagram https://www.instagram.com/masalachilli_vidyanarayan/