Neer Moru | How to make Neer Moru

By Rita Arora  |  13th May 2016  |  
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  • Neer Moru, How to make Neer Moru
Neer Moruby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    0

    mins
  • Serves

    2

    People

14

0

About Neer Moru Recipe

The reason behind having neer moru is that it cools the body, quenches the thirst at the same time stops the dehydration due to over heat. In temples they supply this Neer Moru throughout the summer days!

Neer Moru, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Rita Arora. Neer Moru is a dish which demands no explanations, it's a whole world of flavour in itself. Neer Moru is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Neer Moru by Rita Arora is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Neer Moru.

Neer Moru

Ingredients to make Neer Moru

  • curd 1 cup
  • salt to taste
  • water 2 cup
  • Chopped coriander 1 tsp
  • To be crushed:
  • ginger 1 inch
  • Green chilli 1
  • Roasted cumin 1 tsp
  • For tempering :
  • oil 1 tsp
  • asafoetida 1 pinch
  • mustard seeds 1 tsp
  • Few curry leaves

How to make Neer Moru

  1. Crush ginger, green-chillies and cumin in a mortar and pestle or a mixer.
  2. Churn the curd by adding 2 cups water and salt. Add the crushed mix. Stir nicely.
  3. Make tempering with mustard seeds, asafoetida and curry leaves by adding a little oil.
  4. Add the tempering to the buttermilk and finally add chopped coriander and serve.

My Tip:

You can avoid green chilli, if you want.

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