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Friday, 16 September 2011

Thick Curd/ Yogurt- 1 cup
Fresh ginger- 1"
Green chilli- 1
Asafetida- less than 1/4 tsp
Coriander leaves( chopped)- 1 cup
Salt to taste

Grind ginger and green chilli coarsely, extract the juice of ginger and green chilli with muslin cloth and reserve the juice. Beat curd with two cups of water. Add the reserved ginger and green chilli juice, asafetida, required salt and coriander leaves to the beaten buttermilk. Churn well the butter milk. Serve Neer Mor as drink or Serve it with steamed rice.


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