Indian Neer Mor Recipe

Buttermilk: A fermented dairy product that forms the base of this drink, providing a tangy flavor and creamy texture.

Water: Used to dilute the buttermilk, making the drink lighter and more refreshing.

Ginger: Adds a zesty and slightly spicy note, enhancing the overall flavor profile.

Green chili: Provides a spicy kick to the drink; adjust the amount based on your spice tolerance.

Curry leaves: Impart a unique, aromatic flavor that is quintessential to South Indian cuisine.

Coriander leaves: Fresh and fragrant, these leaves add a burst of herbal freshness to the drink.

Salt: Enhances the flavors and balances the tanginess of the buttermilk.

When preparing neer mor, ensure that the ginger is finely grated to release its full flavor and aroma. This allows the buttermilk mixture to be infused with a subtle yet distinct spice that complements the green chili and curry leaves. Additionally, use fresh coriander leaves for a burst of freshness that elevates the overall taste.

• buttermilk - Substitute with yogurt mixed with water: Yogurt mixed with water can mimic the tangy and creamy consistency of buttermilk.

• water - Substitute with coconut water: Coconut water adds a subtle sweetness and a hint of tropical flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger.

• green chili - Substitute with jalapeño: Jalapeño provides a comparable level of heat and flavor.

• curry leaves - Substitute with kaffir lime leaves: Kaffir lime leaves offer a citrusy aroma that can mimic the unique flavor of curry leaves.

• coriander leaves - Substitute with parsley: Parsley has a fresh and slightly peppery taste that can replace coriander leaves.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• To store neer mor, pour it into an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• Place the container in the refrigerator. Neer mor can be stored for up to 2-3 days, ensuring it remains chilled and refreshing.
• Before serving, give the neer mor a good stir. This ensures that the ginger, green chili, curry leaves, and coriander leaves are evenly distributed.
• If you wish to freeze neer mor, pour it into a freezer-safe container, leaving some space at the top as liquids expand when frozen.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the neer mor in the refrigerator overnight. This gradual thawing helps retain its flavor and texture.
• Once thawed, give it a good whisk to recombine all the ingredients. The buttermilk might separate slightly during freezing, but a quick whisk will bring it back to its original consistency.
• For an extra burst of flavor, consider adding a fresh sprinkle of coriander leaves or a dash of salt before serving.

• Pour the neer mor into a saucepan and gently heat over low flame. Stir occasionally to ensure even warming, but avoid boiling to preserve the delicate flavors of ginger and curry leaves.
• Alternatively, transfer the neer mor to a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring in between, until it reaches your desired temperature.
• If you prefer a more traditional approach, place the neer mor in a heatproof container and set it in a larger pot of simmering water. This double boiler method will gently warm the drink without altering its refreshing taste.
• For a quick fix, you can also use a thermos. Fill it with hot water for a few minutes to warm the interior, then pour out the water and add the neer mor. Let it sit for a few minutes to reach a pleasantly warm temperature.

• Mixing bowl: A large bowl used to combine the buttermilk and water with the other ingredients.

• Whisk: A utensil used to blend the buttermilk, water, and spices together until well combined.

• Grater: A tool used to grate the ginger finely.

• Knife: A sharp instrument used to finely chop the green chili, curry leaves, and coriander leaves.

• Cutting board: A flat surface used to chop the green chili, curry leaves, and coriander leaves.

• Measuring cups: Tools used to measure the buttermilk and water accurately.

• Measuring spoons: Tools used to measure the grated ginger, chopped green chili, curry leaves, coriander leaves, and salt accurately.

• Serving glasses: Glasses used to serve the chilled Neer Mor.

Prep ingredients in advance: Grate the ginger and chop the green chili, curry leaves, and coriander leaves ahead of time.

Use a blender: Combine buttermilk, water, and other ingredients in a blender for a quick mix.

Batch preparation: Make a larger quantity and store in the fridge for a quick refreshment.

Ready-to-use herbs: Use pre-chopped or frozen curry leaves and coriander leaves to save chopping time.

Chill in advance: Keep the buttermilk and water chilled before mixing to serve immediately.