Cucumber Neer Mor (South Indian Style Spiced Cucumber Buttermilk)

This South Indian probiotic drink is thin and light with spicy undertones. A delicate balance of cool and piquant flavors is what makes this drink so unique and delicious. The heat from the green chilli causes your tastebuds tingle in an oddly refreshing way (but feel free to omit it if you don’t care for the extra spice). The tempering is optional, but adds a subtle smoky depth. Serve it over ice to make scorching summers days more bearable.

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Recipe

Cucumber Neer Mor

(Makes 2 servings)

Ingredients

For the Buttermilk -
1 1/2 cups plain yogurt
3/4 cup cucumber, peeled and chopped
1 tbsp cilantro leaves
1 tbsp mint leaves
8-10 fresh curry leaves 
1” piece ginger 
1 green chilli, deseeded (optional, add if you can handle the extra spice)
Salt to taste

For Tempering -
1 tsp oil 
1/4 tsp mustard seeds
Pinch of asafetida (hing)

Method

Using a high-powered mixer, blend all the ingredients for the buttermilk together.

Taste and adjust the salt if needed. Strain the buttermilk to get rid of any fibres.

In a small tempering wok/pan, heat the oil over medium-low heat. Add the mustard seeds. When they splutter, add the asafetida and mix for 30 seconds. Add the tempering to the buttermilk and stir well.

Fill two glasses with ice cubes. Pour in the buttermilk and serve immediately.