A few days ago I had re-posted my recipe for Panakam (the delicious jaggery and dry ginger drink for hot humid days) on my social media pages. Among the many ‘likes’ and responses to the recipe for this cooling drink, I was surprised to see how many of my readers asked about the recipe for Neer Mor. Surprised, because Neer Mor is so easy to make that it doesn’t really need a recipe. I then realised that just because something is simple doesn’t mean one automatically knows what goes into it and in what proportions.
Well then, here is my post on Neer Mor, with the recipe card below.
Neer Mor or as it is variously spelt – Neer More/ Neer Moru is the South Indian buttermilk, mildly spiced and with herbs. It is quite similar to chaas. As is usual in Indian cuisines, each region has its own version – some with cumin (jeera powder) added to the buttermilk, some with hing (asafoetida), some without. The recipe below is for the version of Neer Mor that my mother is used to prepare for the festival of Sri Rama Navami, ie the Tamilian preparation of the drink. I have added one more dimension to the drink – my sambandhi Ms Uma Maheshwari, whom I am visiting at Chennai this week, suggested that I add grated / thinly minced cucumber to the buttermilk, and this caught my imagination. It is so hot nowadays and we have a whole summer to cope with: the combination of buttermilk and cucumber sound heavenly.
Sri Rama Navami this year is tomorrow, the 25th March 2018, and Neer Mor, Panakam and a simple salad called Vada paruppu are standard preparations in most South Indian households, as part of the feast and the neivedyam offered to the deity, on that day, ie on the birth day of Sri Rama, the 7th avatar of the God Vishnu, as per Hindu Mythology.
All these items are cooling and refreshing and suit the sunny days of end March or early to mid April when the festival usually occurs. Many of us however, prepare Neer Mor and Panakam throughout summer – they are easy, simple, delicious and just hit the spot when you are thirsty.
The preparation will take you only a few minutes, its just a matter of churning the curd with water to make buttermilk and adding all the ingredients, finely chopped/ minced and finishing off with a tempering of mustard seeds. Try making this today, you will love this Summer Cooler!
You may like to try this recipe on this blog for Panakam, the jaggery and dry ginger, cardamom drink too!