Neer Mor in Tamil or Spiced Buttermilk in English or Masala Chaas in Hindi is the traditional drink that is prepared in most of the households to beat the summer heat. It is healthy and very refreshing cool drink.
Neer mor or the buttermilk is an excellent coolant that reduces the body heat, especially when the temperature is soaring high in summer. It is a favorite drink in my household. Nothing can beat the taste and rejuvenation that one gets after drinking a glass of buttermilk. It is the most refreshing drink.
My family is a diary product lover and our lunch is not complete without a meal comprising of the last round of rice mixed with curds or buttermilk. We all love anything made of curds or buttermilk all through the year. During the summers, I prepare neer mor almost daily. We not only have it as our summer drink but also have it mixed with rice. I prepare a big jug and use it throughout the day.
I mostly prepare it in the South Indian way unless I have got guests during the summers when I prepare the Masala Chaas (North Indian style) to be served to them.
Neer mor or the buttermilk is a probiotic food that contains healthy bacteria, which has great benefits for humans. Acid present in the buttermilk fights germs and bacteria and aids digestion. Neer mor is an excellent source of calcium, B-vitamins and potassium. Buttermilk or the neer mor also boosts one’s protein intake and helps in weight loss.
Thick curds – 200ml
Water – 200ml to 300ml
Green chilli – 2
Ginger – 1”
Coriander leaves a handful
Curry leaves – few
Salt to taste
Oil – 1 tsp
Mustard seeds – ½ tsp
Hing – a big pinch or ½ tsp
Preparation time – 7 mins
Cooking time – 2 mins
Total time – 10 mins
- Whisk the curds using a traditional mathu or a whisker. Add water to get the desired buttermilk consistency. We do not like ours to be runny; hence I added around 250ml water to 200ml of curds. Depending on your individual preference, you can increase or decrease the quantity of water added.
- Add finely chopped coriander, curry leaves and ginger along with salt to taste.
- Heat a tadka pan. Add mustard seeds and let it splutter. Switch off the flame and add hing. Add this tempering to the buttermilk, stir well and serve chilled.
- As a variation to the neer mor, I prepare the North Indian ‘Masala Chaas’ by adding cumin or jeera powder, black salt and chat masala.
- You can skip ginger and add finely powdered ajwain (carom seeds) and jeera powder to the neer mor. Neer mor prepared this way aids digestion and normalizes bowel movement. This is a tip given by our Ayurvedic doctor, which is very effective. For powdering ajwain and jeera, slightly dry roast equal quantity and make a powder using a mixer jar.
- I use freshly prepared curds, which give a nice flavor and a slight sweetness to the neer mor.
- You can grind ginger and green chillies and add it to the buttermilk. As we like to bite on fine pieces of ginger and green chillies, I chop and add them.
- You can refrigerate the prepared neer mor and use it as and when required.