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Neer mor (spiced buttermilk)
நீர் மோர்: watery spiced buttermilk with curry leaves, ginger and asafoetida, poured free in the Tamil summer
From April to June, when Chennai and Madurai bake at forty degrees, temples, shops and political parties set up 'thaneer pandhal' sheds by the roadside, offering free neer mor to every passer-by from great clay pots. At home it comes after a rice meal of sambar and rasam, or in the middle of the afternoon. The curd is churned and thinned with water until barely white, then seasoned with green chilli, ginger, curry leaves, coriander and a pinch of asafoetida, sometimes finished with a tempering of mustard seeds. It should be very thin, salty, tangy and herby, with a little chilli heat and a lingering savoury scent. The common mistake is using too little water: it then drinks like a heavy lassi rather than a thirst-quencher. Aim for about one part curd to four parts water. It is ready when the buttermilk is smooth, cold and pale green-flecked, and smells of curry leaf. It keeps a day in the fridge. Chef's tip: crush the ginger, chilli and curry leaves rather than chopping them; bruising releases far more flavour into the thin liquid.
- Total time
- 12 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the buttermilk
- 7 oz plain curd (yogurt)slightly sour
- 3 ¼ cups cold water
- ¾ in fresh gingerpeeled
- 10 curry leaves
- 1 tbsp fresh corianderchopped
- 1 pinch asafoetidagluten-free version
- ¾ tsp salt
For the tempering
- 1 tsp coconut or sesame oil (optional)
- ½ tsp mustard seeds (optional)
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What you'll need
Spices & pantry
Fresh ingredients (5)
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Method
0/5 doneStep 1: Crush ¾ in fresh ginger, 1 green chilli and half the 5 curry leaves in a mortar to a rough, juicy paste.
3 minStep 2: Whisk 7 oz plain curd (yogurt) in a large jug until smooth, then whisk in 3 ¼ cups cold water a little at a time until thin and even.
3 minStep 3: Stir in the paste, the rest of the curry leaves torn by hand, 1 tbsp fresh coriander, 1 pinch asafoetida and ¾ tsp salt.
2 minStep 4: If tempering, heat 1 tsp coconut or sesame oil in a small pan over medium heat, add ½ tsp mustard seeds and cook until they pop, then pour into the jug.
2 minStep 5: Leave 10 minutes in the fridge for the flavours to infuse, stir and pour into tumblers. Taste for salt: it should be clearly savoury.
1 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 2 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does neer mor (spiced buttermilk) take?
- About 12 minutes in total: 10 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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