Neer Moru Recipe, Spiced Buttermilk Recipe
During my childhood days, I would be a very fussy eater. If my mom makes Biryani, Pulao, Fried Rice, or any other variety rice for lunch, I would eat it happily at school. If she gives me Sambar or Kootu, it would be a big NO from me. Some days, she will make Neer Moru/Spiced Buttermilk along with Brinjal Sambal, Potato Curry or even Brinjal Fry. My happiness would knew no bounds. I would just love the combination. It goes well with pickle/oorukkai too. Yummm combination!
When I was very young, I use to get blisters all over my face because of excessive heat. My mom would apply Ponnangani Keerai paste on my blisters and would make me drink the Neer Moru/Spiced Buttermilk every day. I like the spiced buttermilk more than the normal buttermilk.
During my summer holidays when I stayed in my grandma’s house, my grandma also offered us Spiced Buttermilk in a small mud pot almost every noon. In Tamil we call it as “Neer Moru“, in Hindi it is called “Chaas“, and in Malayalam it is called “Sambharam“. These days, we get aerated and other drinks in market. I feel Neer Moru recipe is the best when compared to all other drinks. Neer Moru is a very healthy and flavorful drink, and I hope everyone will agree to this.
You can have Neer Moru along with rice with the following side dishes:
Beetroot Masala Curry
Kovakkai Fry / Tindora Fry
Vendakkai Poriyal / Ladies Finger Stir Fry
Avarakkai Verkadalai Poriyal
Brinjal Pepper Masala
Kovakkai Urulai Poriyal
Thick Curd/Yoghurt – 1 cup
Water – 2 cups
Coriander Leaves (finely chopped) – 3 teaspoon
Salt – as required
To Grind Coarsely
Cumin Seeds/Jeeragam – 1 teaspoon
Green Chilly – 1 no.
Ginger – 1″ piece
Mustard Seeds – 1/2 teaspoon
Hing/Perungayam – a pinch
Curry Leaves – 6 nos.
Oil – 1/2 teaspoon
Note. The ingredients shown will vary with the original quantity
1. In a mixing bowl, add Curd/Yoghurt and water and churn it well using a mathu or whisk. You could also blend it until frothy.
2. Grind the ingredients listed under “to grind coarsely” to a coarse paste.
3. Add the ground coarse paste to the buttermilk. Set aside. Heat oil in a pan, and temper the items listed under ‘to temper’.
4. Add it to the buttermilk along with salt and chopped coriander leaves. Chill for at least 15 minutes.
Now, Neer Moru/Spiced Buttermilk is ready! Serve chilled.
- You can adjust the quantity of water as per your liking.
Neer Moru Recipe, Spiced Buttermilk Recipe below: