Neer Mor (also known as Sambaram in Kerala) is a traditional South Indian spiced buttermilk that is light, refreshing, and packed with digestive benefits. Made with curd (yogurt), water, green chilies, ginger, curry leaves, and coriander, this flavourful drink is a summer essential, keeping the body cool and hydrated. It is also commonly prepared as a prasadam (offering) for Sri Rama Navami and Tamil New Year, making it both a festive and everyday favourite.
Why Neer Mor is Special?
- Cooling & Hydrating – Helps beat the summer heat and prevents dehydration.
- Aids Digestion – The combination of ginger, green chilies, and curry leaves soothes the stomach.
- Light & Refreshing – Unlike thick buttermilk, Neer Mor is diluted and easy to drink.
- Festive & Traditional – Offered during festivals like Sri Rama Navami, Tamil New Year, and Krishna Jayanthi.
Neer Mor vs Sambaram – Regional Differences
Neer Mor (Tamil Nadu) – Often includes tempering with mustard seeds and hing.
Sambaram (Kerala) – Made without tempering, sometimes infused with crushed shallots.
How to Serve
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Serve chilled for a refreshing summer drink.
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Enjoy as a side with spicy South Indian meals to balance flavors.
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Prepare for religious offerings during special occasions.
Neer Mor / Sambaram
Equipment
- 1 Mixie
Ingredients
- 1 Cup Curd
- 3 Cups Water
- 1/2 tsp Cumin seed powder
- As req Salt
To grind
- 2 no Green chillies
- 4 arc Coriander
- few Curry leaves
- 1/2 inch Ginger
- To grind Water
Instructions
- Wash and grind the coriander leaves, curry leaves, green chilies, and ginger with a little water to form a smooth paste.
- In a vessel, take one cup of curd and add one cup of water. Whisk well until smooth and lump-free.
- Pour in the remaining two cups of water and mix thoroughly.
- Add ¾ tablespoon of the prepared spice paste along with salt, and stir well to combine.
- Finally, sprinkle cumin seed powder and give it a final mix.
- Serve chilled for a refreshing and flavorful drink!
INSTRUCTION
-
Wash and grind the coriander leaves, curry leaves, green chilies, and ginger with a little water to form a smooth paste.
-
In a vessel, take one cup of curd and add one cup of water. Whisk well until smooth and lump-free.
-
Pour in the remaining two cups of water and mix thoroughly.
-
Add the prepared spice paste along with salt, and stir well to combine.
-
Finally, sprinkle cumin seed powder if adding and give it a final mix.
-
Serve chilled for a refreshing and flavourful drink!
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