neer mor recipe - neer majjige | spiced buttermilk recipe | neer moru recipe

neer mor recipe - neer majjige | spiced buttermilk recipe | neer moru recipe

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neer mor recipe with step by step photos – neer majjige or neer moru is a delicious spiced buttermilk from the south indian cuisine. all over india, each region has their own way of preparing spiced buttermilk. in north india, we call it as ‘chaas’ and in maharashtra as ‘taak’. in tamil nadu as ‘neer mor’ and in karnataka as ‘neer majige’ and in andhra as ‘majjiga’. two more variations already posted on blog are pudina chaas and salted chaas recipe.

neer mor used to be a regular at my place during the summers. sharing my mom’s recipe which is even today one of the preferred summer drinks with my folks.

there are many variations in preparing neer mor. we usually blend everything in a blender. but you can also use a wooden churner and churn the curd and then add the herbs and spices.

surprisingly neer mor was not updated on the blog even though it is one of the drinks i prepare during summers. since its ram navami, thought of sharing the recipe. during ram navami, neer mor along with kosambari and panagam is offered to lord rama.

green chilies are added in neer mor to give some heat and spiciness in the drink. you can skip green chili and add some black pepper. some roasted cumin powder can also be added. i prefer to temper, but you can skip tempering.

you can serve neer mor as an appetizer or just a cooling drink. you can also have it after your meals.

if you are looking for more healthy indian summer drinks then do check meetha sattu, namkeen sattu, nimbu pani, kokum sherbet, shikanjvi, thandai, sweet lassi and aam ka panna recipe.

neer mor or neer majjige recipe below:Print

neer mor recipe or neer majjige

Prep Time

10 mins

neer mor recipe - neer majjige or neer moru is a delicious spiced buttermilk from the south indian cuisine.

Course: Beverages

Cuisine: karnataka, south indian, tamil nadu

Servings: 2

Ingredients

  • 1 cup water or add as required
  • 1 teaspoon roughly chopped ginger (adrak)
  • 1 green chili (hari mirch)
  • 6 to 7 curry leaves (kadi patta)
  • 2 tablespoons coriander leaves, finely chopped
  • 1 teaspoon oil
  • ¼ teaspoon mustard seeds (rai)
  • 1 small pinch asafoetida (hing)
Read the whole recipe on Veg Recipes of India