Prep time: 10 min
Cook time: min
Serves: 5
Main Ingredients: curd curry leaves
Ingredients Fresh curd - 1 cup, thick and beaten till smooth
Chilled water - 3 to 4 cups
Asafoetida - very small pinch (optional)Green chilies - 3, each slit into two
Ginger - 1 tsp, finely grated
Coriander leaves - 1 tbsp, finely chopped
Curry leaves - 1 sprig
Lemon juice - 1 tsp (optional)
Salt to taste
Method :In a large bowl, add the fresh, well set thick curd or yogurt and beat with a spoon or whisk till smooth with no lumps. Beat for at least 2 mins.Add 3 to 4 cups chilled water and use a churner to churn till frothy. If you don't have a churner, use a hand blender, whisk or spoon.Add asafoetida, green chilies, ginger, coriander leaves, and curry leaves and mix well.At the time of serving, discard the slit green chilies and pour the neer mor into serving glasses and serve.
Tips: Use fresh, well set, thick curd.You can add ginger-green chili paste.You can add a dash of lemon juice if the buttermilk isn't sour.
Cook time: min
Serves: 5
Main Ingredients: curd curry leaves
Ingredients Fresh curd - 1 cup, thick and beaten till smooth
Chilled water - 3 to 4 cups
Asafoetida - very small pinch (optional)Green chilies - 3, each slit into two
Ginger - 1 tsp, finely grated
Coriander leaves - 1 tbsp, finely chopped
Curry leaves - 1 sprig
Lemon juice - 1 tsp (optional)
Salt to taste
Method :In a large bowl, add the fresh, well set thick curd or yogurt and beat with a spoon or whisk till smooth with no lumps. Beat for at least 2 mins.Add 3 to 4 cups chilled water and use a churner to churn till frothy. If you don't have a churner, use a hand blender, whisk or spoon.Add asafoetida, green chilies, ginger, coriander leaves, and curry leaves and mix well.At the time of serving, discard the slit green chilies and pour the neer mor into serving glasses and serve.
Tips: Use fresh, well set, thick curd.You can add ginger-green chili paste.You can add a dash of lemon juice if the buttermilk isn't sour.
