Neer Mor | Spiced Buttermilk | Chaas | Majjiga Recipe

Summer is at its peak and the best way to beat the heat is to rehydrate ourselves with fresh juices,milkshakes,smoothies, mocktails, lassi, buttermilk and tender coconut.On a daily basis I prefer having buttermilk, lassi, tender coconut or fresh juice in the summers while I reserve mocktails,milkshakes and smoothies for guests.It is more of a ritual for me to prepare a big pot of buttermilk in the mornings, all through the summer making it easy for me to grab a glass when ever I want.I am sure that preparing buttermilk is not a big task in any Indian household but still I thought I will record this in my blog in case anyone is not familiar with it.

The most common drinks prepared with curd are Lassi and Chaas(spiced buttermilk).Lassi is a lot creamier and sweeter version where as Chaas is very thin and salted and spicy version and we prefer Chaas over lassi any day.Now talking about the flavors one can be creative to make this simple and humble buttermilk with interesting flavors like mint,coriander,cumin powder,hing,cucumber to make it more refreshing.I have few pointers mentioned under notes for variations and I promise to post another interesting and unique version of butter milk soon.Till then I will leave you with this simple and refreshing drink.
Neer Mor | Spiced Buttermilk Recipe:

(Serves 2)

Ingredients:
3/4 cup fresh thick Curds
2-2 1/2 cups water
1 tbsp finely chopped Coriander leaves
few Lemon drops(1/4 tsp),optional
Salt to taste

to grind:
1/2" Ginger,chopped
1/2 Green chilli,chopped
3/4 tsp Cumin seeds,slightly roasted

to temper:
1/3 tsp Oil
1/2 tsp Mustard seeds
a pinch of Cumin seeds
3-4 Curry leaves,finely chopped or 5-6 small tender leaves
a fat pinch of Hing
Method:

• Crush the ginger pieces with green chili and cumin seeds in a mortar pestle to a coarse paste.
• Churn the curds using the traditional whisk(called as 'kavvam' in telugu) or if you are a lazy person like me you can grind curds with ginger,green chilli and cumin seeds in a mixer.This is faster process and easy to prepare on daily basis.
• Dilute with water to get the desired consistency.Add enough salt and few lemon drops to it and mix well.
• Meanwhile heat oil and crackle mustard seeds,cumin seeds and add curry leaves and hing and fry for 10-20 secs and switch off the flame.
• Pour this tadka to the butter milk mixture and also add coriander leaves and mix well.
• Keep it refrigerated for 1-2hrs for the flavors to blend better.

Serve it cold.

Serving suggestions:

1. Serve it in small earthern pots which adds nice taste to the buttermilk.
2. If you don't like to have tid bits of tempering,you can strain the mixture and serve it.
3. You can add finely chopped cucumber pieces or grated cucumber to the butter milk before serving.

Variations:
Minty flavored Buttermilk:

• You can grind 2 tbsp chopped mint leaves with 1/2" ginger to a coarse paste and add to the churned buttermilk for a refreshing mint flavor and follow the same tempering process.Skip the garnish with coriander leaves.

Cucumber flavored Buttermilk:

• Grind 1/2 cup grated cucumber with 1 tsp roasted cumin seeds and 2-3 tbsp chopped coriander
• to a fine paste and add to the churned buttermilk for a refreshing cucumber flavored buttermilk and follow the same tempering process.