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Indian · South Indian

Neer mor

Vegetarian

நீர் மோர் · nīr mōr

Tamil Nadu's watery spiced buttermilk: curd churned thin and seasoned with crushed ginger, green chilli, curry leaves, asafoetida and coriander.

Neer mor is an Indian cold drink, ready in about 10 minutes and made with yogurt and curry leaves. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
0 min
Total
10 min
Serves
4
Level
Beginner
Calories
33

Ingredients

4 glasses

Optional tempering

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the curd (opens in a new tab) until smooth, then whisk in the water a little at a time until thin and lightly frothy.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Pound the ginger, green chilli (opens in a new tab) and half the curry leaves (opens in a new tab) to a coarse paste and stir into the buttermilk with the salt and asafoetida (opens in a new tab).

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  3. Step 3

    Tear in the remaining curry leaves (opens in a new tab) and the coriander and leave for a few minutes to infuse.

    • 2 min

  4. Step 4

    For the optional tempering, heat the oil, add the mustard seeds (opens in a new tab) and, when they pop, pour over the buttermilk. Serve cool.

    • 2 min
    • medium heat

About this dish

Origin
Tamil Nadu, India · Commonly attributedKerala's sambharam is a close relative.More food from India
Dish
Lunch · Snack · Cold drinks
Cooking method
No-cook, Whipped
Taste
sour, salty, refreshing, herby, spicy (chilli heat)
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Yogurt · Curry leaves · Fresh ginger · Green chilli · Asafoetida · Coriander leaves
Techniques
Tadka (tempering) · Emulsification

Allergens

  • Contains: Milkfrom yogurt
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains, can be adapted: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

33 kcal per serving

Estimated

1 serving ≈ 205 g · recipe makes 4

Where the energy comes from

  • Protein 22%
  • Carbohydrate 34%
  • Fat 44%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy33 kcal16 kcal
Protein1.8 g0.9 g
Carbohydrate2.8 g1.4 g
Net carbohydrate2.8 g1.3 g
Sugars2.4 g1.2 g
Added sugars0 g0 g
Fibre0.1 g0 g
Fat1.6 g0.8 g
Saturated fat1.1 g0.5 g
Trans fat——
Cholesterol7 mg3 mg
Sodium464 mg226 mg
Salt equivalent1.2 g0.6 g
Vitamins & minerals per serving
Potassium
94 mg
Calcium
77 mg
Iron
0.1 mg
Magnesium
10 mg
Vitamin A (RAE)
16 µg
Vitamin C
4 mg
Vitamin D
0.1 µg
Vitamin B12
0.2 µg
Folate (DFE)
4 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coconut oil, mustard seeds.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Strain out the pounded aromatics if you prefer a smooth drink.

Common mistakes

  • Using very sour, old curd — the buttermilk turns harsh; slightly tangy is right.

Serve with

  • Serve with a South Indian lunch of rice, sambar and poriyal.

Storage

  • Best the same day; keeps 1 day in the fridge.

Variations

  • Sambharam (India): Kerala version, often with shallot and a squeeze of lime.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Customise in Sip & Blend

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Yogurt, plain curd, slightly sour is best200 g
Used in step 1

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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