Wednesday, October 1, 2014

Thalicha Mor /Neer Mor /Spiced Buttermilk Recipe

                          I remember learning that, there are 3 seasons in India; Summer, Winter and Monsoon. But it is only the climate Summmer that always persist here in Chennai, its too hot always. Inspite of the hot climate, the metro work, so riding in Chennai is becoming more than meditating (as it is stealing our patience).

                         And coming back to Spiced Buttermilk or thalicha mor; In my village, the farmers back from the fields will be welcomed by this thalicha mor only. The relishing taste; will be a treat for the taste buds, as well a coolant for our body. You too can feel it up.

                        Using the butter milk left out while churning the milk (for butter) can also be used. This churned buttermilk is very good for health as it is fat free, especially for diabetics. But instead, the thick curd or yogurt can be diluted.

Prep time 5 mins
Cooking time 5 mins


1 cup Thick Curd/ Indian Yogurt (Plain and unsalted)
3 cups of Water
1/2 tbsp Curry Leaves Chopped
1 tbsp Coriander Leaves (Cilantro) Chopped
1 pinch Asafoetida
As per Taste Salt

To Temper

1 tsp Oil
1 tsp Mustard

3 nos Dried Chilly / Green Chilly
1 inch sized Ginger Chopped
1/2 tbsp Curry Leaves Chopped


1) Beat the curd with 3 cups of water.
2) Chop the chilies, ginger,curry leaves and cilantro.
3) Add the salt, chopped cilantro and a pinch of Asafoetida and mix well.
4) In a frying pan heat oil, add mustard, after it splutters add the chopped dried chilies, ginger, curry leaves and Asafoetida.
5) Add the above to the buttermilk, mix well.

Ready to be served.

  • Instead of dried chilly, green chilly can also be added. But reduce the count for green chilly.
  • The left out buttermilk while churning for butter can also be used.

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