Neer Mor

Name: Neer Mor
Total time: 300 s
Yield: 4 Glass Serving
Cuisine: Indian
Ingredients: 1/4 cup Thick, fresh curd (yogurt) and 1 litre chilled water (adjust for desired "watery" consistency); 1 inch fresh ginger finely chopped; 1 green chilli finely chopped; 1 tablespoon coriander leaves and curry leaves finely chopped; 1 pinch Asafoetida (Hing); Salt to taste; Tempering ½ tsp oil; 1/2 tsp mustard seeds

Padmini Venkatesan @15Padmini

#FF
Nothing beats the traditional magic of spiced buttermilk in this heat. 🍃☀️
It is historically significant as a ritual offering for festivals like Sri Rama Navami and Tamil New Year.

Padmini Venkatesan @15Padmini

#FF
Nothing beats the traditional magic of spiced buttermilk in this heat. 🍃☀️
It is historically significant as a ritual offering for festivals like Sri Rama Navami and Tamil New Year.

Saved

Ingredients

5 Minutes

4 Glass Serving

1/4 cupThick, fresh curd (yogurt) and 1 litre chilled water (adjust for desired "watery" consistency)
1 inchfresh ginger finely chopped
1green chilli finely chopped
1 tablespooncoriander leaves and curry leaves finely chopped
1 pinchAsafoetida (Hing)
Salt to taste
Tempering ½ tsp oil
1/2 tspmustard seeds

Saved

Steps

5 Minutes

1

In a large bowl, churn the curd and water until smooth and frothy
2
3

Add Flavourings: Stir in the salt, ginger, green chillies, coriander, hing and curry leaves and churn again.
4

Tempering : Heat oil in a small pan. Add mustard seeds and let them splutter, then pour this hot tempering into the buttermilk and churn to get the spice mix.
5
6

Chill & Serve: For the best flavour, let the mixture sit in the refrigerator for at least 15-30 minutes to allow the spices to infuse.Now your Neer Mor is ready to serve enjoy😋