Jeeragam Pudhina Mor / Cumin-Mint infused Buttermilk

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.

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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.

Summary

  • Cuisine: south indian
  • Style of Preparation: Tamilnadu Style
  • Course or type: drink
  • Preparation Time: 5 minutes
  • Difficulty: easy

Ingredients

Freshly set curd 1 cup
Drinking water 800 ml
asafoetida ¼ tsp
salt To taste
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)
Curry leaves 5-8

Steps

  1. 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.IMG_20160405_190017.jpg
  2. Take a big vessel (1 litre capacity) , filter the blended ingredients into this vessel and add 1 cup of curd to this juice.IMG_20160405_190032.jpg
  3. Add little more salt if required , now add 800 ml of water (Or you can add even more) and whisk it.IMG_20160405_190433.jpg
  4. Pour this in a glass and serve it chill.IMG_20160405_122105.jpg

Variations :

  • 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.
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