Neer More (South Indian-Style Spiced Buttermilk) Recipe
- 1 cup buttermilk, chilled
- 1 cup cold water
- 2 tablespoons lemon juice from 1 to 2 lemons
- 1 tablespoon minced fresh ginger
- 1/2 fresh jalapeno, seeded and minced (about 2 teaspoons)
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 teaspoon asafoetida (see note)
- Kosher salt
- 1 teaspoon vegetable oil
- 1 teaspoon yellow or black mustard seeds
- 4 curry leaves (see note)
- In a blender combine buttermilk, water, lemon juice, ginger, jalapeno, cilantro, asafoetida, and a pinch of salt. Cover and blend on high speed until mixture takes on a greenish tint, about 10 seconds. Taste and adjust for salt, then set aside.
- Heat oil in a medium skillet over medium high heat until shimmering. Add mustard seeds and curry leaves, coat with oil, and cook until the mustard seeds begin to crackle and pop, 1 minute or less. Immediately remove from heat and add to blender. Stir mixture together until well combined, then serve immediately.
buttermilk, cold water, lemon juice from, fresh ginger, fresh jalapeno, fresh cilantro, asafoetida, kosher salt, vegetable oil, curry
Taken from www.seriouseats.com/recipes/2014/01/south-indian-neer-more-spiced-buttermilk-drink-recipe.html (may not work)