Neer Mor (South Indian Spiced Buttermilk)
Neer Mor is a very thin South Indian spiced buttermilk with ginger, green chilli, coriander, curry leaves, and a quick mustard tempering.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time only; the tempering is quick, so keep the buttermilk ready before heating the oil.
Method
In a large vessel, add the curd and whisk it smoothly until no lumps remain.
Pour in the chilled water and whisk briskly to make a very thin, watery buttermilk. The term 'Neer' means water.
Add the salt, grated ginger, chopped green chilli, and fresh coriander to the diluted buttermilk. Mix well.
Prepare the tempering: Heat a small tempering pan with oil. Add mustard seeds and let them splutter.
Quickly add the asafoetida and torn curry leaves. Turn off the heat immediately so the spices don't burn.
Pour the hot tempering over the prepared buttermilk. Stir well.
Serve immediately or let it rest in the fridge for 15 minutes to allow the flavors to infuse.
15 min
How to tell it's done
An extremely fluid, light, and watery beverage with specks of green herbs and floating tempered spices, delivering a sharp, salty tang.
Nutrition
Per serving, from 2 servings.
63kcal
Where the calories come from
- Protein2.4 g15%
- Carbohydrate3.8 g23%
- Fat4.5 g62%
- Sugars
- 3 g
- Saturated fat
- 1.7 g
- Fibre
- 0.2 g
- Sodium
- 617 mg
- Potassium
- 121 mg
- Calcium
- 107 mg
- Iron
- 0.1 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Neer Mor should be exceptionally watery, almost like flavored water, not thick like a Punjabi lassi. That thin consistency is the signature style of this drink.
What to serve it with
Serve chilled during hot summer afternoons or offer it to guests alongside traditional South Indian festive meals.
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