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Main Ingredients | Yogurt, Curry Leaves |
Cuisine | Kerala |
Course | Beverages |
Prep Time | 31-40 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Neer More
- 2 cups Yogurt
- 10-12 Curry Leaves
- to taste Salt
- 4-6 Green chillies finely chopped
- 2 tablespoons Fresh coriander leaves finely chopped
- 1 inch piece Ginger finely chopped
- 1 1/2 teaspoons Cumin seeds
- a pinch Asafoetida
- 1 1/2 tablespoons Lemon juice
Method
- Churn yogurt. Add about two cups of chilled water.
- Churn briefly. Pound curry leaves with required quantity of salt.
- Dry roast the cumin seeds and crush into a coarse powder.
- Add green chillies, coriander leaves, ginger, pounded curry leaves and cumin seed powder to churned yogurt. Mix in asafoetida.
- Adjust salt, add lemon juice and refrigerate for about half an hour.
- Strain and serve in tall glass tumblers with some crushed ice.
Nutrition Info
Calories | 81.77 |
Carbohydrates | 8.322 |
Protein | 3.704 |
Fat | 4.02 |
Other Fiber | 1,45 |
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