It is Sri Rama Navami this weekend, the birthday of God Rama. In Tamilian households, this occasion is marked by the preparation of Neer More (literally, ‘watered-down buttermilk’ in Tamil), Panakam (a mildly spiced beverage prepared with jaggery water), and Kosumalli (a salad made using split moong daal).
Each of these delicacies possesses cooling properties, just what our bodies need in the heat of summer. Sri Rama Navami falls bang in the midst of summer and, I am pretty sure, the special foods prepared for the occasion were inspired by the season. I am constantly awed by how our ancestors drew inspiration from the world around them!
Today, I present to you a recipe for Neer More that is different from the usual. This is not your regular South Indian-style spiced buttermilk, but one infused with kaffir lime and chilli. This version is just as delicious, just as cooling as the traditional one, and is equally simple to prepare. Do try out this new Spiced Buttermilk Recipe this summer!
Ingredients (serves 3-4):
- 3 cups slightly sour buttermilk
- Salt to taste
- 1 green chilly
- 7-8 medium-sized kaffir lime leaves
- Whisk the buttermilk well, ensuring that no lumps remain.
- Add salt to taste.
- Slit the green chilly length-wise and add it to the buttermilk.
- Tear the kaffir lime leaves roughly with your hands. Add them to the buttermilk.
- Mix up all the ingredients.
- Let the buttermilk sit, covered, for at least 15-20 minutes for all the flavours to get infused into it. After it has rested, you can serve it at room temperature or after chilling it a bit in the refrigerator.
1. Mix 2 cups of runny curd with 1 cup of water to get the 3 cups of buttermilk needed for the above Spiced Buttermilk Recipe. Adjust the quantity of curd and water, depending upon personal taste preferences.
2. I have used home-made curd here, but you can use a store-bought version as well.
3. Use buttermilk that is slightly sour, but not overly so, for best results.
4. Let the prepared Neer More sit for at least 15-20 minutes before serving, for the flavours of the kaffir lime and chilli to get infused into the buttermilk. You can even chill the prepared Neer More in the refrigerator before serving. Alternatively, you can use chilled curd and water (or chilled buttermilk) to prepare the Neer More.
5. You may strain out the chilli and kaffir lime before serving the Neer More. I prefer letting them stay in.
Did you like this recipe? Do tell me, in your comments!