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
Ingredients
- 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
Instructions
- 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.
I love spiced Mor too and living in Madras …..i just cant liuve without it….and like you said its jus summer , summer and yet ANOTHER summer! ;)A pinch of asafoetida adds a super flavour to it too.
Summer round the corner and this cooooool spicy buttermilk would do wonders to the stomach and the body as well. yes I make a similar mor preperation, would like to try your version. Chk the below link for tips to set the perfect curd which is essential for Mor.http://www.indusladies.com/forums/2161-post3.html
Hey, Nandita. I can see you have your favourite visitor from indusladies again!Mor—ohhh, we used to have so much of it at Hampi, when we were there for a (site) visit as students…lived in tents for 7 days with homely food at the ASI camp!The first time I came across the spicy mor was on a roadside stop on our LTC bus-trip around Southern India (right up to the tip!)- and I am happy to report that I guessed all the ingredients correctly! A great summer thirst quencher (all year round for you – the perks of having all those seasons you do in Bombay!)
Aap itne peeche archives mein chale gaye 🙂 This is a staple at home, but see the writing style (how casual) over a year ago. This was my first blog entry!
Thanks for pointing out. It is indeed ginger, have corrected it.
Just came across this blog 🙂 Love it. and well, the masala mor was my saving grace when i was in mumbai. the masala chhaas as they call it! But hey, the BEST way to drink mor, is in the patiala glass 😀
I love the recipes .. So thought I should read all the the old ones too
Neer Mor is always delicious and much needed in South India, I add a little twist, in the end, a tiny squeeze of lime after the tadka is added really gives it a fresh kick.