My 184th recipe, "Neer Mor | Spicy Buttermilk", a healthy Summer drink. While I was in Chennai, I knew of only 3 seasons. Hot, Hotter and Hottest. With temperatures always being on the higher side, there was an absolute necessity to keep myself cool. While we had access to sodas, shakes, etc. , all they would do is just quench your taste and nothing more than that. However, my mom, just like others in Tamil Nadu knew what was the best solution to keep yourself cool in the hot weather, especially during summers. The answer is a simple concoction of yogurt and spices. Though it is very simple to make, there is no match to its taste and it is my favorite. My mom would always welcome me back home from school/college/office with a glass of this cool neer mor and it was so refreshing. Buttermilk and the fenugreek which is added has the tendency to cool down your body from inside and will protect you against heat related ailments. While almost all households in Tamil Nadu would know how to make an authentic neer mor, I still wanted to share my mom's recipe, so that it would benefits others from all over the world 🙂
- Curd / Yogurt - 1 Cup
- Water - 4 Cups
- Salt - ¾ tsp adjust per taste
- Ginger - ½ tsp minced
- Green Chilli - ½ small finely chopped
- Coriander Leaf - 1 Tbsp chopped
- Curry leaf - 5 cut into smaller pieces
- Roasted Fenugreek Powder - ½ tsp
- Oil - ½ tsp
- Mustard seeds - ¼ tsp
- Jeera - ½ tsp
- Asafoetida - ¼ tsp
- First, take the yogurt, water and salt in a large mixing bowl. Beat until nicely frothy. I used a hand blender.
- Add the ginger, green chilli, coriander, curry leaves and mix well.
- In a small pan, heat oil for tempering. Add the mustard seeds and once it splutters add the jeera, asafoetida. Once the jeera starts to change color, turn off the stove and transfer the contents to the yogurt water mixture.
- Finally add the fenugreek powder and mix thoroughly. Leave it to sit in the refrigerator for atleast 15 mins.
- Serve cold.
Notes | FAQ
- Beating the yogurt and water mixture is very important for the best texture and flavor. The mixture should be frothy before other ingredients are added.
- If you don't have roasted fenugreek powder handy, just dry roast some fenugreek seeds. Let them cool down to room temperature and then grind it into a coarse powder.
- Letting the buttermilk sit for atleast 15 mins is optional. However, it would help all flavors to come together and will give the best flavor to the buttermilk.
- You can filter out the spices before serving. The flavors would be absorbed into the buttermilk.