Thinned and whisked yoghurt or buttermilk is a staple across India and is known by different names across the sub continent. Chaas or chaach across the northern parts of India, ghol in Bengal, Mor in Tamil Nadu, majjige in Karnataka, and taak in Maharashtra, this spiced drink is a much loved drink in India, especially during the summer months.

Buttermilk is made by churning yogurt and water, preferably cold, together in a pot, using a hand-held whisk. This can be consumed plain or seasoned with a variety of spices. Unlike lassi, buttermilk is never sweet and more diluted.

The best buttermilk is made from homemade yoghurt that is a few days old which becomes slightly sour. This sourness imparts the tartness to the buttermilk. Salt and spices are added to enhance the taste.

Neer Mor aka Spiced Buttermilk

Ingredients:

• 1 cup yoghurt
• 4 cups cold water
• 2-3 green chillies
• 5-6 curry leaves
• 2 sprigs coriander leaves
• 1 tsp cumin seeds
• 1 inch piece ginger
• 1/8 tsp asafoetida
• 1 tsp oil
• 1 tsp mustard seeds
• Salt to taste

Method:

• In a blender, blend together the the yoghurt with the green chillies, 3-4 curry leaves, 1 sprig of coriander leaves, ginger, asafoetida and cumin seeds into a smooth paste.
• Pour into a large jug and add the remaining cold water to thin it to the desired consistency. Add salt to taste. Chop the remaining sprig of coriander and garnish.
• In a smaller skillet, heat the oil and when warm, add the mustard seeds and balance curry leaves. When the curry leaves becomes crisp, temper the buttermilk with this.
• Serve cold as a refreshing summer drink.

Note: I didn’t temper the buttermilk this time, but this is the traditional method to make Neer Mor.