Neer Mor or Buttermilk is a summertime beverage that is served in all Indian households. Each cuisine , each tradition , each and every state of India has its own variety of Buttermilk. In kannada its called as Majjige , in Hindi its either referred to as lassi or chaas , in Thamizh its called as Neer Mor.
The one I’m posting about looks like plain buttermilk but it is infused with flavors of jeera , mint and coriander.
It tastes amazing when served immediately after preparation , but if you serve it chill it just hmmm..mmm..mmmm…!!! This recipe is for almost about 1 litre of buttermilk.
- Cuisine: south indian
- Style of Preparation: Tamilnadu Style
- Course or type: drink
- Preparation Time: 5 minutes
- Difficulty: easy
|Freshly set curd||1 cup|
|Drinking water||800 ml|
|Cumin / jeera||1 tsp|
|Fresh mint leaves||8-10|
|Chopped coriander leaves||1 handful|
|Citric acid / lime juice||1 pinch / juice of 2 lemons|
|Green chilly||1-2 (adjust according to your taste)|
- Take a blender jar and add mint leaves ,coriander leaves , salt , asafoetida ,citric acid , jeera ,curry leaves and green chilly. Add little water and grind it to a coarse paste.
- Take a big vessel (1 litre capacity) , filter the blended ingredients into this vessel and add 1 cup of curd to this juice.
- Add little more salt if required , now add 800 ml of water (Or you can add even more) and whisk it.
- Pour this in a glass and serve it chill.
- If you do not have citric acid , you can squeeze the juice of 2 medium sized lemons.
- Another variation is , peel the skin of raw mango and chop them into quarters , add it to the blender with the other ingredients and follow rest of the procedure to prepare the buttermilk. This will give that extra tangy-ness to the buttermilk.