spiced buttermilk recipe /neer moru

It is a very popular poor man’s drink!right from 8th century.In Tamil literature(south Indian) we hear about this from Nayanmars(nayanmars were saint poets devoted to Hindu god shiva)life history.One of the Nayanmar kept thanneer pandal to honor Thirunavukarasar(senior poet) when he visited his(juniors)place.In that thanneer pandal(water booth or tent to help thirsty people to quench their thirst) they supplied neermoru to all the people who were thirsty.The same tradition continues even today during the festival days especially during mariamman festival(mariamman is South Indian goddess) which is celebrated during summer season in Tamil Nadu.The reason behind having neer moru is that it cools the body, quenches the thirst at the same time stops the dehydration due to over heat.In temples they supply this neermoru/mor throughout the summer days!As a philanthropic attitude some people keep this in a mud pot under a pandal(tent thatched with Palmyra leaves) in front of their houses.

spiced buttermilk recipe /neer moru

INGREDIENTS:

Curd/yogurt – 1 cup
Salt to taste
Some chopped coriander and 2 cups of water

To be crushed:

Ginger – 2 pieces(small)
Green chillies – 1
Roasted cumin – 1 tsp

For tempering:

Mustard seeds – 1tsp
Oil – very little
Asafoetida – 1/2 tsp
Some curry leaves

METHOD:

CHURN THE CURD BY ADDING SALT AND WATER

CRUSHCUMIN,CHILLIES AND GINGER

TEMPER MUSTARD,ASAFOETIDA AND CURRY LEAVES

ADD CRUSHED SPICES TO CHURNED CURD

ADD THE TEMPERING

ADD CORIANDER LEAVESMIX AND READY

1.Crush ginger,green-chilles and cumin in motor and pestle or a mixer.
2.Churn the curd by adding 2 cups water and salt.
3.Add the crushed mix.
4.Stir nicely.
5.Make tempering with mustard seeds,asafoetida and curry leaves by adding little oil.
6.Add the tempering to the buttermilk and finally add chopped coriander and serve.

spiced buttermilk recipe/neer moru

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Total Time 5 minutes mins

Ingredients

  

• Curd/yogurt - 1 cup
• Salt to taste
• Some chopped coriander
• water - 2cups

To be crushed:

• Ginger - 2 pieces small
• Green chillies - 1
• Roasted cumin - 1 tsp

For tempering:

• Mustard seeds - 1tsp
• Oil - very little
• Asafoetida - 1/2 tsp
• Some curry leaves

Instructions

 

• Crush ginger,green-chilles and cumin in motor and pestle or a mixer.
• Churn the curd by adding 2 cups water and salt.
• Add the crushed mix.
• Stir nicely.
• Make tempering with mustard seeds,asafoetida and curry leaves by adding little oil.
• Add the tempering to the buttermilk and finally add chopped coriander and serve.
  
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Notes

You can add the Spices crushed or add the juice of it.
Consistency depends on individual taste(adding water)you can adjust accordingly.

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