Recipe for Masala Neer Mor – South Indian Spiced Buttermilk – How to make Chaas
My morning glass of chaas
Masala Neer Mor, chaas or spiced buttermilk is one of my favourite anytime beverages. Had chilled in the summers or at room temperature during all other months, I can never refuse a glass of this!
In most parts of India, every family used to have a tradition of ‘setting’ dahi / thayir (yogurt) from milk every day, but this tradition is fast declining due to the convenience of store bought yogurt. Traditionally, in my grandmom’s house, she would collect the creamy layer that was the top layer of yogurt made from whole milk, into a glass jar, every morning. This jar was kept in the fridge. When it became half full, she would add some lukewarm water to the jar, to make it 3/4th full and screw the lid tightly. The jar would be hand shaken for 5 minutes or so until the butter separated out on the top. This would be emptied into a bowl with some cold water, where the butter could be easily scooped up into a ball with the fingers and transferred to another bowl. The leftover liquid was the ‘buttermilk’. While that is the true buttermilk, thinned yogurt is colloquially called buttermilk back home.
Take one part yogurt to 3-5 parts water, less or more water depending on how thick you want it to be.
Spices can be added depending on the mood. Just some crushed mint leaves and chaat masala is one of my favourites. The other being a pinch of hing (asafoetida) and some mustard seeds in a teaspoon of oil, tossing the spluttered seeds into the buttermilk with some salt. I’m sharing with you below, one of my favourite ways to make Masala Mor or spiced buttermilk.
Masala Mor - Indian Spiced buttermilk
- 1 cup yogurt
- 3 cups water
- 1/2 inch ginger piece of root, peeled
- 1 green chilli
- bunch coriander leaves fresh
- 1/4 tsp rock salt
- 1/4 tsp mustard seeds
- sprig curry leaves
- pinch asafoetida
- In a large bowl, whisk together one cup thick yogurt (preferably homemade or Greek yogurt) with water.
- Keep aside.
- In a mortar, mash together a small bit of fresh ginger root, one small green chilli and some fresh coriander leaves with some sea salt or rock salt.
- Add this coarse paste to the buttermilk.
- In a small saucepan, heat 1 tsp oil, and add mustard seeds, a few curry leaves and a pinch of asafoetida.
- Stir till the seeds splutter and transfer it into the buttermilk bowl.
- Mix everything well.
- Check for salt. Serve chilled.