Carrot Neer Mor (South Indian Style Spiced Buttermilk with Carrot)

Neer Mor is a thin, spicy South Indian version of buttermilk made by blending ginger, green chillies, cilantro and curry leaves with yogurt and water. Served chilled, its spicy undertones are particularly refreshing. The addition of cooked carrot adds a colorful twist to this summer cooler. You can use fresh carrot juice in place of the cooked carrot, but omit the water if you do so. This summer cooler is refreshing, healthy and good for your gut.

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Recipe

Carrot Neer Mor

(Makes 3 servings)

Ingredients

1 cup boiled and grated carrot
1 1/2 cups plain yogurt
1/2 cup water
1/2” piece ginger
1 green chilli, chopped (omit if you don’t like the added heat)
1 tbsp chopped cilantro
5-6 fresh curry leaves
1 tsp powdered jaggery or honey
Salt to taste
Handful of ice to serve

For Tempering -
1 tsp oil
1/2 tsp mustard seeds
Pinch of asafetida

Method

Combine the carrot, yogurt, water, ginger, green chilli, cilantro, curry leaves and jaggery in a blender. Blend until completely smooth. Season to taste with salt and blend again.

In a small pan, heat the oil over a low flame. Add the mustard seeds. When they splutter, add the asafetida and fry for a few seconds. Remove from heat and stir the tempering into the buttermilk.

Serve over ice and enjoy.