Wednesday, March 2, 2011

Spiced Buttermilk

Other name - Neer more

Prep Time: 15 min
Serves: 2

  1. Thick yogurt - 1 cup
  2. Water - 1.5 cups
  3. Green chilly - 1 medium sized
  4. Ginger - 1/2 inch piece
  5. Lemon juice - juice of one small sized lemon
  6. Curry leaves - 4 to 6
  7. Cilantro (finely chopped) - 1 tbsp
  8. Salt - to taste
  1. Wash, slit vertically, de seed and finely chop green chilly.
  2. Peel, wash & finely chop/grate ginger.
  3. Wash curry leaves; tear them roughly; set aside.
  4. Churn yogurt, chopped green chilly, ginger & torn curry leaves in mixie for about 2 to 3 min.
  5. Add water; churn once again for a min.
  6. Strain; stir in lemon juice & salt.
  7. Garnish with finely chopped cilantro.
  8. Serve either chilled or at room temperature.
  • Use the large juicer jar & the churning blade (if provided) for the churning process.
  • Can either add or reduce the quantity of water as per required thin/thick consistency.


  1. i actually dunno to make a decent buttermilk. do you have any idea if the buttermilk that westerners mention in their cake dessert recipes is plain buttermilk without the spices tht we make at home?

  2. Hi Thoma! Sry no idea yaar! I have not come across such cake recipes so far. Will definitely let you know if so. By the by saw your blog...super duper chakka chips...just refreshing my childhood memories where my mom used to make wonderful Chakkapazham/Chakkakaai dishes at home during weekends!!!