Neer Moru Recipe | Spiced Buttermilk
Neer mooru known as buttermilk in english is a common summer drink in South India. It is a simple concoction of water and yogurt mixed with salt and other Indian spices like mustard and cumin seeds and perfumed with herbs like curry leaves and cilantro.
- 16 oz low fat buttermilk
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10-12 curry leaves
- 1 tbsp cilantro chopped
- ½ tsp turmeric powder
- ½ tsp asafoetida powder
- 1 dry red chilli
- 1 tsp olive oil
- 3 cups water
If using yogurt, beat them with 2 cups water with a whisk (for about 5 minutes at maximum speed) to make it frothy and smooth. Set aside. If using buttermilk, pour in 2 cups water and stir with a spatula to combine. Set aside. You can add 1 more cup of water if needed.
Heat oil in a small saucepan. Once they sizzle, add the curry leaves and let it crisp. Then throw in the mustard seeds and let it pop.
Next add cumin seeds, dry chili powder, asafoetida and turmeric powder. Saute for 30-45 seconds and switch off the flame.
Add the above mixture, salt and cilantro to the whisked yogurt or buttermilk and stir to combine.
Serve in a pitcher glass and enjoy it cold.
- We like the buttermilk to be watery, so I add little bit more water (about another cup or so) and adjust the salt level accordingly.
- My list of food for Phase 1 is healthy and can be made well balanced with rice/brown rice/quinoa. Then it becomes ideal for women with gestational diabetes. This can be a sample menu for gestational diabetes
- This is also a type 2 diabetes food guide. Just add little bit whole grains like brown rice, kaikuthal rice, quinoa, barley along with tons of vegetables and little fruits (sometimes)