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Friday, April 19, 2013

Neer Mor / Spiced Butter Milk

Neer Mor / Spiced Butter Milk:



Thick curd – 1 cup (plain)
Water – 4 cups
Green chilli – 2
Ginger – 1 inch piece
Asafotedia – a pinch
Coriander – 1 spring
Salt – to taste


Grind green chilli, ginger, coriander with 2 tsp of water in a mixie filter and drain the water extract alone.


Beat the curd nicely until smooth.
Add salt, asafotedia, water extract of grinded green chilli, ginger and coriander and mix well till nicely incorporated.
Now add 4 cups of water to it mix well.

Neer Mor / Spiced butter milk is ready to serve.


Instead of adding the water extract of green chilli, ginger, coriander you can chop them into fine pieces and add it directly to the butter milk.

You can add tempering to the butter milk if you desire. (oil -1tsp, mustard – 1 tsp, curry leaves – handful)

Serve it chill. See you soon in another recipe J


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