Neer Mor (Spiced Buttermilk - South Indian style)

 

          NEER MOR is a South Indian style spiced and salty buttermilk perfect during summer to beat the scorching heat. As the name indicates Neer means water and Mor is yoghurt. So this is a watery drink where finely chopped green chilies, coriander leaves, curry leaves and ginger are added. 

           It is then had as it is or with a tempering of mustard seeds, curry leaves and asafoetida to make it more flavorful and appetizing, This refreshing drink is more popular in Tamil Nadu. It has digestive and cooling properties. So check out the step by step pictorial recipe to prepare this soothing regional beverage. 

          Buttermilk is a popular drink in most parts of India with different variations. In North India, it goes by the name of Lassi / Chaas. It is Majjiga in Andhra / Telangana, Sambaram in Kerala, Neer Majjige in Karnataka and Neer Mor in Tamil Nadu. 

          Neer Mor, apart from being a summer drink, it is also popular during the Hindu festival of Ram Navami. It is offered as prasad to God, which is then distributed to all the devotees. This healthy drink is also better than all the fizzy aerated drinks. So it is the best recipe to keep ourselves cool and hydrated throughout the day. 

Ingredients - 

• 1/2 cup yoghurt
• salt to taste
• 2 cups water
• 1 sprig curry leaves, finely chopped
• 1 tbsp. coriander leaves, finely chopped
• 1-2 green chilies, finely chopped
• 1 tsp. ginger, grated
• 1/4 tsp. red chili flakes (opt)
• 1/4 tsp. pepper powder (opt)

Tempering - 

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 pinch of  asafoetida

          In a large bowl, add the yoghurt, water and salt to taste. Whisk well. Now add all the other ingredients and give it a stir. Keep aside. 

          For the tempering - Heat oil in a pan and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. Then pour into the yoghurt mix and combine everything well.

          Refrigerate till serving time. Pour into individual glasses and enjoy this refreshing drink as and when needed. 

                                  In a large bowl, add the yoghurt,

                                  water and salt to taste. Whisk well.

                                 Now add all the other ingredients.

                                 Give it a stir and keep aside. 

                        For the tempering - Heat oil in a pan & temper with mustard seeds, 

                        curry leaves and asafoetida. Sauté for a few seconds.

                                 Then pour into the yoghurt mix.

                                  Combine everything well.

                            Pour into glasses & enjoy this refreshing drink as & when needed. 

Masala Chaas (Spiced Buttermilk)

          This perfect yoghurt drink is very refreshing and is a must during hot summer days. It is very light on the tummy and helps in keeping you hydrated. Just adding some flavourful spices, coriander leaves and a tempering of mustard seeds, asafoetida and curry leaves takes this humble buttermilk to the next level. So you can prepare this healthy drink well in advance and refrigerate it to be enjoyed, chilled, as and when required. 

• 1 cup yoghurt
• 2 cups water
• salt to taste
• 1/4 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 1 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp oil
• 1/2 tsp. mustard seeds
• pinch pf asafoetida
• 1 sprig curry leaves

          Whisk the yoghurt, water and all the dry spices. Add the chopped coriander leaves and green chilies and give it a stir. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the spiced yoghurt mix and stir. Refrigerate for some time and serve them chilled in individual glasses.

Arbi Ki Kadhi (Colocasia in Spiced Yogurt Gravy)

          Kadhi is very popular in many North Indian homes and is an integral part of a menu. It differs from region to region and from one individual to the other in regards to the ingredients used in it. It is made with or without the pakoras (fried dumplings).

          Kadhi, being my personal favourite, I would like to share "Arbi Ki Kadhi". I gave a slight twist to it by thickening the gravy by adding some rice flour instead of the usual gram flour that is generally used. The end product was a yummy and creamy side dish to be relished with steamed rice, jeera rice, plain pulao / biryani or any Indian bread. So check the step by step pictorial recipe to prepare it.

• 1 cup boiled & sliced arbi (colocasia)
• 3 cups buttermilk
• 3 tbsp. rice flour
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 cup spring onions (green part)
• 3-4 garlic cloves
• 2 fresh red / green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

          Coat the sliced arbi with some rice flour and a pinch of salt. Shallow fry them in 2 tbsp. oil till light golden in color. Drain and keep aside. 

          Grind the greens, garlic and chilies to a smooth paste. Blend the buttermilk with salt, turmeric powder, remaining rice flour and coriander-cumin powder. Keep aside.

          Heat remaining oil in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the ground paste and sauté till dry. 

          Add the spiced buttermilk and simmer on a low flame till it is slightly thick. Add the fried arbi and continue to simmer for some more time till you get the desired consistency. Switch off the flame and serve with plain steamed rice or any Indian bread.

                               Grind the greens, garlic and chilies to a smooth paste. 

                               Coat the sliced arbi with some rice flour & a pinch of salt. 

                               Shallow fry in 2 tbsp. oil till light golden. Drain & keep aside. 

                           Heat remaining oil. Temper with cumin seeds & asafoetida. Sauté
                           for a few seconds.

                                Add the ground paste.

                                Sauté till dry. 

                          Add spiced buttermilk & simmer on a low flame till slightly thick. 

                                 Add fried arbi & simmer till you get the desired consistency. 

                                   Serve with plain steamed rice or any Indian bread.