Tuesday, April 1, 2014

Neer Mor/South Indian Spiced Buttermilk

Buttermilk is one of the easiest and least expensive ways to tackle the heat in summer. I have already given the spiced buttermilk/Masala Chaas recipe from north India. This is the south Indian version which I grew up drinking. Its luscious and thirst quenching.
Buttermilk (refer notes)-3 cups
Chilled water-1/2 cup (optional)
Green chilies-1/2
Curry leaves-1 sprig
Coriander leaves-5 stalks with leaves
Ginger-1/2 inch piece
Asafoetida-1 big pinch
Salt-as needed

How it Happened:
1. Wash the chilies, coriander leaves, curry leaves and remove the skin of the ginger. Mash the green chilies and ginger in mortar and pestle or chop them all as finely as you can.
2. Take the buttermilk in a big bowl, add water and all other ingredients and mix well.
3. Adjust the salt as per taste and allow it to rest for 15-30 minutes then serve.

*Mix 1 part of unflavored yoghurt or curd to 1 part of water to make buttermilk.
*I keep drinking this neer mor instead of water all day long. So I make it thin by adding ½ cup of chilled water to buttermilk.But if you want it thick skip the water and use chilled buttermilk.
*I added ripe red chilies instead of green chilies.
*Chop all ingredients really fine so it doesn’t really hinder when you drink.

*Resting really helps in infusing all flavors to the buttermilk.

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