Neer mor /Masala majjige/ Sri Rama Navami recipes – Andhra cuisine

Spicy butter milk or masale majjige is distributed along with Kosambari and panakam on Ramanavami, a Hindu festival. Masale majjige improves digestion.neer majjige or neer moru is a delicious spiced buttermilk from the South Indian cuisine during Ram Navami, neer mor is offered to lord rama.This is also a traditional drink. It is prepared as a naivedhyam on Sri Rama Navami.

Traditionally, Neer Mor (Chaas in Hindi, Sambaram in Malayalam, and Majjiga in Telugu) is prepared by churning curds/yogurt using a wooden whisk (Matthu in tamil). Whisking separates the butter from curd leaving behind a thin water. 

It is spiced up with Tadka/Thallippu (Mustard seed and cumin seasoning with hing, curry leaves, finely chopped ginger and green chili) and then garnished with a handful of fresh coriander leaves and saved in a clay pot until it is time to serve.

It is given to all the ladies along with panama after the meal. It is very common in south India. It is a summer drink since south India is a hot place. It is even distributed in stalls for free in south India in summer festivals and carnivals. Traditional butter milk is the liquid left after churning the butter out of cream. It becomes a little sour when not refrigerated after churning.

Neer Mor which boasts of its cooling properties yet its peculiarity of its spicy tinge. A popular drink in South India, the Neer Mor is the regular on any menu during the summer. This spicy Buttermilk or Masale majjige is made with plain yogurt, pepper, coriander leaves, curry leaves, asafoetida and ginger.

Health benefits of buttermilk

Buttermilk is lower in fat than regular milk.It is rich in potassium, vitamin B12, calcium, and riboflavin & phosphorous.

Very helpful in digestion and helps in weight management.

Low in calories & hIt cures acidity.Helps develop immunity  & makes skin & hair healthy and beautiful

Other Beverages link are below

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Energy Drink

Prep  time	Mixing time	Serves
10 mins	5 mins	3 persons

Recipe type:  Beverages

Cuisine: Andhra cuisine

Ingredients Thick curd -1 cup Water -3 cups Curry leaves chopped -1 tsp Chopped cilantro -1 tsp Salt –to taste Seasonings Oil -1 tsp Cumin seeds – ¼ tsp Hing -pinch Finely chopped green chili - ½ tsp Grated ginger – ½ tsp

Method

1. Mix in curd (plain yoghurt), water and salt. Whisk or mix it well and prepare buttermilk. 

2. You can also use 3 cups of buttermilk prepared in traditional way.(I used mixer for whipping).Add curry leaves and coriander leaves.

3. Grate the ginger and keep aside 

OR 

Tie grated ginger in a muslin cloth and squeeze the juice into the above. 

4. . Chop the green chilies and keep it ready.Now prepare tempering using 1 tsp of oil, cumin seeds, asafoetida, green chili, grated ginger, curry leaves and coriander leaves. 

5. Add this tempering to the buttermilk and mix well.Pour it in the yogurt mixture.Stir it well and serve.

Notes

a) Serve the buttermilk chilled in summer it tastes very good.

b) Use half asafetida while churning and half while tempering.

c) If the curd in not sour you can add lemon juice. It tastes good also.

d) Instead of chopping you can grind the chilli,curry leaves and coriander leaves and add it to the buttermilk

e) Buttermilk is served in clay pots or make.