Neer Mor is a traditional summer drink which is also known as spiced buttermilk, South Indian Chaas or Masala Moru. It is made with diluted curd, flavored with simple spices and herbs. This drink is popular across Tamilnadu and other South Indian states.
This Neer Mor is a cooling, hydrating beverage often served during hot days, festive occasions or after meals to aid digestion. Neer Mor is a healthy, probiotic-rich drink which is naturally low in calories and a perfect drink for rehydration. This drink can be served chilled or at room temperature.
Neer Mor Recipe
If you are looking for a perfect thirst quencher, then this drink is the right choice. Traditionally this drink is made by adding crushed chillies, curry leaves and ginger directly in this. Since I don't like them to catch in my mouth whole, I just add the juice from them. This way you could get them in your mouth. You can mix them with rice and have too. It is perfect for summer.
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About Neer Mor
Neer Mor is a light and refreshing South Indian drink which is made from yogurt. This drink is often flavoured with ingredients like ginger, green chillies, curry leaves and sometimes coriander leaves or cumin for added health benefits. Neer Mor is an excellent drink for gut health.
Unlike thick lassi or chaas, Neer Mor has a watery consistency which makes it easier to drink and more hydrating. This drink not only quenches thirst but also helps balance the body’s heat which makes it a wholesome and flavourful choice for hot weather.
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Why this recipe work?
- The combination of curd and water provides instant hydration and electrolytes for our body. This drink is perfect for hot weather.
- This drink contains natural probiotics which supports gut health and improves digestion.
- This drink is naturally low in calories. It has no added sugar or fat. This is a guilt free and nutritious beverage.
Why I love this recipe - This is great as a mid morning drink, with lunch or as a light evening refresher. The addition of salt, ginger, green chilli and curry leaves creates a perfect blend of spice, freshness and tanginess. Neer Mor is a great way to use leftover curd. This is an ideal recipe to avoid wasting slightly sour curd by turning it into something tasty.
Ingredients
Curd/ Yogurt: This is the base of neer Mor. It offers probiotics that aod digestion and cool the body.
Water: It is used to dilute the curd to a drinkable consistency. Which makes the buttermilk light and hydrating.
Salt: It enhances the overall flavour of the drink.
Asafoetida: This adds a unique aroma and helps in digestion.
Curry leaves: It gives a fresh flavour to the Neer Mor.
Ginger: This brings a subtle heat and zing to the drink.
Green Chilli: It adds a gentle spice kick to the Neer Mor.
Hacks
- To save time use a blender. Blend curd, water, salt and spice mix together instead of doing it separately.
- After crushing ginger, chilli and curry leaves strain the the juice for a smooth drink to enjoy the drink without bits.
- To get a chilled neer Mor instantly use cold water or ice.
- Add a pinch of roasted cumin powder, mint or coriander leaves to enhance the flavour and to make a fresh twist.
- If you don’t have time just add all the ingredients to a bottle and shake well. There is no need of blender.
Neer Mor Recipe (Step by Step Pictures)
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| Take all your ingredients |
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| Take a large jug or pot |
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| Add yogurt in that |
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| Pour some water |
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| Add some salt |
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| Add a touch of asafoetida |
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| Take a beater |
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| Beat them well or mix |
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| When it is mixed up |
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| Take a mortar or pestle |
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| Add curry leaves, ginger and green chilli |
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| Crush them |
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| Crush them |
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| Squeeze to remove the juice out of it |
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| This is the flavourful juice |
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| Add the juice to beaten curd |
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| Mix well |
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| I added few curry leaves for presentation purpose, You could leave it if you want |
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| Serve |
Expert tips
- Use slightly sour curd. This gives a best traditional flavour.
- Don’t skip asafoetida. This gives a good aroma and helps in digestion.
- Always crush the spices freshly. It gives a good flavour to the Neer Mor.
- Use glass or clay pots to keep the buttermilk fresh and cool. Avoid metal containers for storage.
- Whisk the drink till frothy. It creates a light and airy texture which is more enjoyable to sip.
- Serve with curry leaves. This enhances the aroma of the drink.
Variations
Cucumber mint cooler: This is a cool and healthy drink which is made by blending cucumber, mint leaves and lemon juice and cold water. It tastes fresh and helps to keep our body cool during hot days.
Lemon soda recipe: This is a quick and refreshing drink which is made using lemon juice, salt or sugar and soda water. This drink is fizzy, tangy and great for cooling down our body.
Watermelon ginger Cooler: It is made by blending watermelon with little ginger juice, lemon juice and mint. It tastes sweet and slightly spicy. This drink is very refreshing in the summer.
Salted Chaas recipe: This is a simple buttermilk drink which is made with curd, water, salt and spices like cumin and mint. It’s light, tasty and good for our stomach after heavy meals.
Tender coconut lemonade: It is made by using coconut water with lemon juice and a bit of sugar or honey. This drink is sweet, tangy and full of natural energy which is perfect for hot weather.
FAQ
Q : Can I use store bought curd?
Yes you can. But slightly sour homemade curd gives the best flavour.
Q: Is Neer Mor same as Chaas?
They are similar but neer Mor is more watery compared to Chaas.
Q: Can I skip green chillies?
Yes. If you prefer a milder taste skip green chillies.
Q: How long can I store neer Mor?
It stays good for up to one day in refrigerator. Shake or stir before serving.
Q: Can I make it without asafoetida?
Yes. But asafoetida adds a traditional aroma and it helps in digestion.
Q: Why is my Neer Mor separating?
This can happen if curd is too thick or not mixed well. Whisk properly and use cold water for better blending.
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📖 Recipe Card
Neer Mor Recipe | Spiced Buttermilk
Equipment
- Bowl
- Blender
Ingredients
- 1 cup Curd (Yogurt)
- 3 cups Water
- ¼ teaspoon Asafoetida
- 1 teaspoon Salt or to taste
For Blending
- 2 sprig Curry leaves
- 1 inch Ginger peeled and chopped
- 1 no Green Chilli
Instructions
- Pre-Prep: Wash and roughly chop ginger, green chilli and curry leaves. Crush them together to make a coarse paste. Strain the crushed mixture and extract the spice juice.
- Making: In a Jug or large bowl add curd, salt, asafoetida and water. Beat the mixture well using a spoon, whisk or hand blender until smooth and frothy. Add the prepared spice juice to the buttermilk and mix well. Add few extra curry leaves for added aroma.
- Serving : Chill in the refrigerator for atleast an hour or serve immediately at room temperature.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.
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Pretend Chef
This sounds so interesting.