How to make Neer More -

A refreshing drink with buttermilk- great to quench your thirst during summer.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Curry Leaves (कड़ी पत्ते )

Cuisine : Kerala

Course : Beverages

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For more recipes related to Neer More checkout Piyush, Chocolate Lassi, Lassi, Pudina Chaas . You can also find more Beverages recipes like Date Shake Smoked Chaas Matcha White Chocolate Latte Gulkand Sitaphal Milkshake

Neer More

Neer More Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Neer More Recipe

  • Yogurt 2 cups

  • Curry Leaves 10-12

  • Salt to taste

  • Green chillies finely chopped 4-6

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Ginger finely chopped 1 inch piece

  • Cumin seeds 1 1/2 teaspoons

  • Asafoetida a pinch

  • Lemon juice 1 1/2 tablespoons

Method

Step 1

Churn yogurt. Add about two cups of chilled water.

Step 2

Churn briefly. Pound curry leaves with required quantity of salt.

Step 3

Dry roast the cumin seeds and crush into a coarse powder.

Step 4

Add green chillies, coriander leaves, ginger, pounded curry leaves and cumin seed powder to churned yogurt. Mix in asafoetida.

Step 5

Adjust salt, add lemon juice and refrigerate for about half an hour.

Step 6

Strain and serve in tall glass tumblers with some crushed ice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.