Neer More
Tamil Brahmin spiced buttermilk — diluted yogurt whisked with water to a thin, flowing consistency, seasoned with salt, fresh green chilli, raw ginger, asafoetida, and fresh curry leaves, with no cooking. The 'neer' (water) in neer more indicates its extreme lightness; it is far thinner than kadhi or lassi, resembling sparkling water with a yogurt base. Drunk copiously throughout a hot Tamil summer day as the primary cooling drink; offered at the beginning of a meal to prime digestion; served in small brass cups alongside a full meal as a digestive accompaniment. The ginger and asafoetida prevent fermentation and aid digestion; neer more is considered the most effective electrolyte drink in traditional Tamil medicine.
Cuisines
Best for
Recipe
Ingredients
|
2 cups | Yogurt , thick |
|
1 cup | Water |
|
1 teaspoon | Ginger , grated |
|
1 teaspoon | Chili , green, finely chopped |
|
1 teaspoon | Curry Leaf , finely chopped |
|
1 teaspoon | Cilantro , finely chopped |
|
1 teaspoon | Salt |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Asafoetida |
|
1 teaspoon | Oil |
Instructions
- 1 In a large bowl, whisk the curd until smooth and creamy.
- 2 Add water to the curd and mix well to make a thin buttermilk.
- 3 Stir in the grated ginger, chopped green chili, curry leaves, coriander leaves, and salt.
- 4 Heat oil in a small pan over medium heat.
- 5 Add mustard seeds to the hot oil and let them splutter.
- 6 Add cumin seeds and asafoetida to the pan and sauté for a few seconds.
- 7 Pour the tempering over the buttermilk mixture and stir well.
- 8 Serve chilled or at room temperature.
Tips
For a richer flavor, you can add a pinch of turmeric to the tempering.