Neer More, literally meaning ‘watery buttermilk’ in Tamil, is something that we Tamilians make on Sri Rama Navami. That, and panakam. This year too was no exception. 🙂
Today, on the occasion of Rama Navami, a jug of neer more stands tall in our kitchen, and we gulp down mouthfuls of it as we go. Considering that the festival falls during the hot summer, this is a popular prasadam made in most households in India – keep the Gods cool and you stay cool too, eh?
Now, there are so many different recipes to make neer more, but the one we make at home is my favourite. That is what I am here to tell you all about, today.
Here’s how we make the neer more.
Ingredients (for 3 glasses):
2 glasses of runny curd
1 glass of water
Salt, to taste
2 fresh green chillies, chopped very finely
A few stalks of fresh coriander leaves, chopped very finely
Juice of half lemon
1 tablespoon oil
A pinch of asafoetida
2 teaspoons of mustard seeds
- Mix the curd and water together in a large vessel, and whisk well, till a frothy layer forms on top.
- Add salt to taste, lemon juice, chopped green chillies and coriander leaves, as well as the asafoetida.
- Heat the oil in a pan, and add the mustard seeds. Allow them to splutter, and then add them to the buttermilk.
- Mix everything well together.
- Let it sit for at least 15 minutes, for the flavours to get mixed well together.
- You can serve the buttermilk as is after 15 minutes, or chill it in the refrigerator for a bit before serving. You can choose to serve it with or without filtering out the coriander leaves and green chillies – we usually let them stay. Even if you filter them out, the buttermilk would have absorbed their flavours by that time, anyway.
How do you make neer more? Tell me your secret recipe!