April 20, 2013

Neer Mor / Spiced Butter Milk

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Traditionally buttermilk is the residue that is left after churning out the butter/cream from yogurt.
Buttermilk is a traditional summer cooler in most parts of Indian sub continent.Even today we can find stalls along the streets serving cool buttermilk in huge pots to the weary travelers during the scorching summer months.
Neer Mor (Neer - water ; Mor - Buttermilk) is the South Indian version of flavored butter milk.
There are different ways to prepare buttermilk,this recipe is used predominantly in Southern parts of India.The preparation of butter milk in North India called as Masala chaas has a slight variation .I shall post that recipe soon.

Neer Mor is offered as a Prasadam /Neivedhiyam along with Panakam ,Kosumari (Vada Paruppu) on Rama Navami- Birth of Lord Sri Rama.

Preparation Time : 10 mins
Cooking Time: Nil
Serves : 4

Neer Mor / Spiced Buttermilk


1/2 cup curd / non flavored yogurt
1 tsp grated ginger
2-3 green chillies finely chopped
4-5 curry leaves
corriander/cilantro leaves chopped
pinch of asafoetida


  • Mix all the above ingredients with 4 cups of water and blend well using a hand blender.
  • Serve chilled.
  • In case,you donot have a hand blender,beat the curd well along with other ingredients except water using a spoon until creamy.
  • Slowly add the water and stir well until all ingredients are well incorporated.
  • Mustard seeds,seasoned in oil can also be added to the buttermilk for added flavor and taste.

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