Neer Mor Recipe

• 2 cups Plain Yoghurt
• 2 pinches Asafoetida
• 1 Stalk Curry Leaves
• 1/4 tsp Cumin Seeds
• 1 tsp Ginger (grated)
• 1 Green Chilli
• 1/4 cup Coriander Leaves (chopped)
• 6 cups Chilled Water
• 1 tsp Oil
• Salt to taste

• Beat the yogurt in a bowl till smooth.
• Pour water and churn the mixture well.
• Tie grated ginger in a muslin cloth and squeeze the juice into the above.
• Add salt and stir.
• Heat oil in a small pan.
• Add cumin seeds and asafoetida.
• Allow the spices to splutter.
• Add chilli and curry leaves.
• While the spices are sizzling, add them to the prepared uttermilk.
• Add chopped coriander leaves and stir well.
• Pour into a glass.
• Chill for an hour. Ready to serve.