Neer mor | Spiced buttermilk

Neer mor | Spiced buttermilk | South indian buttermilk | neer moru | sambharam | neer majjige | traditional summer drink | majjiga | sambaram | Indian style buttermilk | yogurt-based drink with step-by-step pictures and video recipe. Check out the spiced Indian buttermilk recipe. If you like the video pls SUBSCRIBE to my channel.

 
Neer mor - the best thirst quencher

be it a summer drink or tummy satisfying digestion friendly drink after a heavy meal or a drink to build an appetite, neer moru is my first choice. Without many ingredients, this refreshing gut-friendly south Indian-style yogurt drink is super easy to make. 

Should I use sour curd?

It depends on individual choice. I prefer to use not sour curd for my spiced buttermilk.  I prefer using homemade curd.  You can also use nonflavored yogurt.

Should I grind curd?

No, it is optional. Traditionally we use mathu for preparing buttermilk. To make it instant and less time-consuming without much effort I prefer grinding till I get smooth clear buttermilk. You can also use a whisk instead.

temple style neer more

I have kept it simple and best just like the way they serve in kovil. You can alter the ingredients according to your taste.

Variations for neer mor

• cumin seeds for tempering
• grated cucumber, carrots, and raw mangoes to garnish 
• Chaat masala, black salt for extra tang
• roasted Mor milagai instead of green chilli
• adjust the water according to your taste
• Grind coriander leaves, curry leaves, and green chilli

BEVERAGES

TEMPLE BASED RECIPES

SUMMER SPECIAL

Curd based recipes in TMF

ingredients 

1/2 cup thick curd, chilled

3/4 cup water, room temperature 

1/2 required salt

1-inch piece of ginger

1/2 teaspoon asafoetida

finely chopped curry and coriander leaves 

1 deseeded green chili

Temper

1/8 teaspoon ghee

asafoetida

1/8 teaspoon mustard seeds

How to make spiced buttermilk with step-by-step pictures

• First add salt, asafoetida, ginger, and curd to a mixie jar; grind till you see smooth buttermilk

• furthermore add 3/4 cup of water ; mix well

• add curry leaves, coriander leaves, and green chillies; mix well

• in a small tadka pan, add ghee and heat

• furthermore, add mustard seeds and splutter

• turn off the stove
• Finally, add a pinch of asafoetida

• Transfer and mix well

• serve immediately or chilled

neer mor

south indian spiced buttermilk

No ratings yet

Print Pin Comment

Ingredients

• 1/2 cup thick curd chilled
• 3/4 cup water room temperature
• 1/2 required salt
• 1- inch piece of ginger
• 1/2 teaspoon asafoetida
• finely chopped curry and coriander leaves
• 1 deseeded green chili

Temper

• 1/8 teaspoon ghee
• asafoetida
• 1/8 teaspoon mustard seeds

Instructions

• First add salt, asafoetida, ginger, and curd to a mixie jar; grind till you see smooth buttermilk
• furthermore add 3/4 cup of water ; mix well
• add curry leaves, coriander leaves, and green chillies; mix well
• in a small tadka pan, add ghee and heat
• furthermore, add mustard seeds and splutter
• turn off the stove
• Finally, add a pinch of asafoetida
• Transfer and mix well
• serve immediately or chilled

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1.  I prefer to use not sour curd for my spiced buttermilk.  I prefer using homemade curd.  You can also use nonflavored yogurt
2. Traditionally we use mathu for preparing buttermilk. To make it instant and less time-consuming without much effort I prefer grinding till I get smooth clear buttermilk. You can also use a whisk instead
3. I have kept it simple and best just like the way they serve in kovil. You can alter the ingredients according to your taste.

Variations for neer mor

1. cumin seeds for tempering
2. grated cucumber, carrots, and raw mangoes to garnish
3. Chaat masala, black salt for extra tang
4. roasted Mor milagai instead of green chilli
5. adjust the water according to your taste
6. Grind coriander leaves, curry leaves, and green chilli

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!