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
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Notes
- I prefer to use not sour curd for my spiced buttermilk. I prefer using homemade curd. You can also use nonflavored yogurt
- 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
- 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
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