Neer Mor
Ingredients
- 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
To temper
- Oil - ½ tsp
- Mustard seeds - ¼ tsp
- Jeera - ½ tsp
- Asafoetida - ¼ tsp
Instructions
- 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
- Adjust the quantity of water based on the thickness of the yogurt.
- 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.
- 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.