Deliciously spiced buttermilk from the South Indian cuisine is Neer Mor. Neer, as I know, means water (this I learned while drafting the post for Neer Dosa, as the consistency of the batter, needs to be thin, as thin as water and therefore named neer dosa). Neer mor is a quick recipe. Ingredients need to be just collected in a blender jar and blend and it is done. Also, it is a diet recipe. As such I have tempered it; you can skip the tempering part. Buttermilk and lassi recipes are very common across India, especially during summers. It is a great accompaniment to any healthy lunch recipe or healthy dinner recipe.
Buttermilk: You can use readymade or homemade buttermilk. I have yet to do a post on how to make curd and how to make buttermilk. I will do that soon. The consistency of the buttermilk is neer like, as in watery.
Flavorings: The buttermilk has been flavored with fresh ingredients such as ginger and green chilies, which gives it a good kick. You can also add green coriander leaves.
Tempering: The very basic tempering of mustard seeds and curry leaves along with a little asafoetida has been added. Asafoetida is good for digestion and makes this recipe a more healthy recipe. You can also add in little black pepper powder.
Lassi recipes on the blog are meethi lassi, kachchi lassi. Apart from these, there is a collection of milkshake recipes, which is a must-try during the summers.
I made it a part of our veg dinner menu which included idli, sambar, vegetable uttapam, podi, coconut chutney and Neer Mor, all absolutely simple dinner recipes.
1.This recipe makes 3 glasses of neer mor.
2.In a blender jar add 1 cup yogurt (dahi) and 2 cups of cold water and blend well.
3.Next goes in 1 tsp finely chopped ginger.
4.1 tsp finely chopped green chilli is the next to go.
5.Time to add in salt to taste!
6.Mix well. You can also blend this mixture. I love the bite of ginger and chilli therefore I simply mix it with my whisk.
7.Prepare the tempering. Heat ½ tsp of oil. Add in ½ tsp mustard seeds (raie) and a handful of curry leaves. Let them crackle.
8.Add to the prepared buttermilk. Serve cold. Bon appétit!
PREP TIME 5 minutes
COOK TIME 2 minutes
TOTAL TIME 7 minutes
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