Neer Mor Recipe | South Indian Buttermilk
Neer Mor, Neer Moru or South Indian Buttermilk is a gut-friendly, cooling and refreshing drink made with yogurt, ginger, fresh curry leaves and tempered with mustard seeds.
Servings 4 glasses
Ingredients
- 1 cup Curd, Yogurt
- 1 ½ cups Water Chilled or Room Temperature as required
- ¼ teaspoon Hing or Asafoetida
- 1 tablespoon Ginger finely grated or pounded using a mortar and pestle
- 1 Green chilli finely chopped read notes
- Finely chopped coriander leaves
- Few curry leaves as required
- Kala Namak or any salt
Ingredients for Tempering
- ½ teaspoon Oil
- ¼ teaspoon Mustard Seeds
- Few Curry leaves
Instructions
- In a mixing bowl, add yogurt or fresh curd, hing, grated ginger, finely chopped coriander leaves, roughly torn curry leaves, green chilies and kala namak.
- Whisk well and add water until it resembles a thin consistency buttermilk.
- Prepare tempering by heating oil, add mustard seeds and once it crackles, add curry leaves. Note - Curry leaves when added to hot oil will splutter so maintain distance.
- Add the tempering to the buttermilk, mix and serve.
Notes
- South Indian buttermilk is spicy and aromatic. If you don't prefer heat, skip green chilies or adjust quantity.
- You can make neer mor or buttermilk directly in a blender jar. Add all the ingredients, pulse a couple of times and then pour into a pitcher or serving jug.
- Adding a lot of ice while serving will affect consistency. Check seasoning etc and extra, if required.
- Vegan - Use vegan curd or yogurt.
- Gluten Free - Skip asafoetida or hing.