NEER MOR ( HERBAL SPICED BUTTERMILK )

RECIPE :

INGR:

Curds                        1 cup  ( 250 gm)
Raw Mango              1/2
Cucumber                1/2
Curry leaves             2 sprigs
Coriander leaves      2 sprigs 
Mint leaves                a small bunch
Ginger                        1/2"
Green chillies            2
Roasted cumin pd     1 tsp
Hing                             a pinch
Water                           1 litre
Rock salt                     for taste

Method:

1. Chop mint, coriander, curry leaves finely.
2. Cut green chillies and ginger into tiny pieces.
3. Slice thinly raw mango and cucumber.
4. Run them all together in a mixer to a fine paste.
5. Add this paste to curds and whisk them in a blender till frothy, by adding water little at a time.
6. Season it with cumin pd, hing and rock salt, run the blender for 10 secs.
7. Store in airtight bottle in refrigerator .
8. For serving, mix crushed ice or chilled water; approx 1:2.

Note:

• Can filter the buttermilk and store.
• This stays fresh for 3-4 days.
• The thinner the buttermilk, the more tastier it is.
• This acts as a coolant & hydrant in hot summers..
• Down south this refreshing drink is served during summer months instead of water.
• Can have it anytime, all day long.