Neer mor / Spiced Buttermilk

Neer Mor recipe is a popular summer drink in Coorg. Directly translated it means ‘water – yogurt’ which is basically buttermilk, spiced with green chillies, and anointed with a tempering of curry leaves and mustard seeds. The spice adds the perfect kick to this refreshing and cooling digestive.

Neer Mor is indigenous to the southern states of Karnataka, Andhra Pradesh and Kerala. Other popular names for this recipe are Masala Chaas, Sambharam, Majjige or Taak.

A peculiar feature that you may think is counter-intuitive in our cooling drinks, is that it comes with a ripple of spice. A practice that is drawn from Ayurveda using the cooling and heating properties of each ingredient. The stab of the chilli or the ginger raises the internal body temperature to match that of its surroundings, thus generating sweat which wicks away the heat from the body while the milk, yogurt cools the body down.

As we welcome summers, let us refresh and replenish our body with some of the best summer beverages in order to beat the heat.  Staying hydrated is the most important factor to keep going in this sweltering heat and maintain good health. While water is the utmost important drink to quench your thirst, you can try other summery beverages that not only satisfy your thirst but also keep your body cool. Cold drinks, the most common lament among people these days may seem like a quotidian necessity and the easiest option to beat the heat. We ignore the benefits of our very own homemade iconic coolers.  It is time we reverse that and bring them back. From fresh fruit juices to lemonades, smoothies to mocktails, the options are endless.

A favourite of ours especially my dad, I hope you enjoy this simple no-cook recipe of Neer Mor.

INGREDIENTS:

1 cup yogurt

1 cup water or add as required

1 tsp chopped ginger

1 green chilli, finely chopped

½ roasted cumin powder

2 tbsp coriander leaves, finely chopped

salt to taste

For Tempering Neer Mor

1 teaspoon oil

¼ teaspoon mustard seeds

1 small pinch asafoetida

6 to 7 curry leaves

METHOD:

1. In a blender jar, churn yogurt, chopped ginger, green chilli, water and salt as required.
2. Pour the spiced buttermilk in a bowl/jug
3. Add finely chopped coriander leaves and cumin powder. Mix and set aside.
4. In a pan, heat 1 teaspoon oil.
5. Add mustard seeds and let them crackle. Then add a pinch of asafoetida & curry leaves.
6. Switch off the flame and pour the tempering into the spiced buttermilk. Mix well.
7. You can serve buttermilk immediately with some ice cubes or chill until ready to serve

Enjoy!

For more refreshing drinks, try these:

THANDAI

SAFFRON ALMOND MILK

For more Drink recipes: CLICK HERE

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Love & Hugs,

Trupti