neer mor recipe, how to make neer moru | spiced buttermilk | neer majjige

neer moru recipe or neer majjige or neer mor is a delicious spiced buttermilk from the south indian cuisine. 
5 from 1 vote

neer mor recipe with step by step photos – neer majjige or neer moru is a delicious spiced buttermilk from the south indian cuisine. all over india, each region has their own way of preparing spiced buttermilk. in north india, we call it as ‘chaas’ and in maharashtra as ‘taak’. in tamil nadu as ‘neer mor’ and in karnataka as ‘neer majige’ and in andhra as ‘majjiga’. two more variations already posted on blog are:

neer mor recipe, neer majjige

neer moru used to be a regular at my place during the summers. sharing my mom’s recipe which is even today one of the preferred summer drinks with my folks.

there are many variations in preparing neer moru. we usually blend everything in a blender. but you can also use a wooden churner and churn the curd and then add the herbs and spices.

surprisingly neer mor was not updated on the blog even though it is one of the drinks i prepare during summers. since its ram navami, thought of sharing the recipe. during ram navami, neer moru along with kosambari and panagam is offered to lord rama.

green chilies are added in neer mor to give some heat and spiciness in the drink. you can skip green chili and add some black pepper. some roasted cumin powder can also be added. i prefer to temper, but you can skip tempering.

you can serve neer moru as an appetizer or just a cooling drink. you can also have it after your meals.

if you are looking for more healthy indian summer drinks then do check:

neer mor

Author:Dassana Amit
Prep Time:10 minutes
Total Time:10 minutes
Course:beverages & drinks
Cuisine:karnataka,south indian,tamil nadu
Servings (change the number to scale):2
5 from 1 vote
neer moru recipe, spiced buttermilk recipe, neer mor recipe
neer moru recipe or neer majjige or neer mor is a delicious spiced buttermilk from the south indian cuisine. 


(1 CUP = 250 ML)

main ingredients for neer moru

  • 1 cup curd (dahi or yogurt) - fresh or sour
  • 1 cup water or add as required
  • 1 teaspoon roughly chopped ginger (adrak)
  • 1 green chili (hari mirch)
  • 6 to 7 curry leaves (kadi patta)
  • 2 tablespoons coriander leaves, finely chopped
  • salt as required

for tempering neer moru

  • 1 teaspoon oil
  • ¼ teaspoon mustard seeds (rai)
  • 1 small pinch asafoetida (hing)

HOW TO MAKE neer mor

blending curd for neer moru

  • in a blender jar - take 1 cup curd, chopped ginger, green chilies, curry leaves and salt as required.
  • add 1 cup water. blend very well. some butter floating on top is fine and tastes good. 
  • pour the spiced buttermilk in a bowl or pan. then add 2 tablespoons finely chopped coriander leaves. mix and keep aside.

tempering neer moru

  • heat 1 teaspoon oil in a pan. 
  • when the oil becomes hot, add mustard seeds and let them crackle.
  • once they crackle, then add a pinch of asafoetida (hing). mix and then quickly switch off the flame.
  • pour the tempering mixture in the spiced buttermilk. mix well.
  • you can serve buttermilk immediately or chill it and then serve later. some ice cubes can also be added if serving immediately. 


  • recipe can be doubled or tripled.
  • you can add less or more of the herbs and spices as per your choice.
  • the spiced buttermilk can be made more thin, but add more water. 
  • instead of blending everything, just blend the curd and then add finely chopped ginger, green chilies and curry leaves.
  • for blending, you can also use a hand churner or a wired whisk. 
  • for a gluten free version of this drink, skip asafoetida. 
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how to make neer mor or spiced buttermilk

1. take 1 cup curd in a blender or grinder jar.

curd to make neer majjige recipe

2. add 1 teaspoon roughly chopped ginger, 1 green chili (chopped) and 6 to 7 curry leaves. instead of green chilies, you can add ¼ teaspoon black pepper powder.

making neer majjige recipe

3. add salt as required.

making neer majjige recipe

4. add 1 cup water.

making neer majjige recipe

5. blend till smooth. a bit of butter getting churned after the blending and floating on top is fine and does tastes good.

making neer mor recipe

6. then add 2 tablespoons finely coriander leaves. mix very well. do chop the coriander leaves very finely. mix well. at this step you can also roasted cumin powder.

making neer majjige recipe

7. now pour the spiced buttermilk in a bowl or pan. check the taste and consistency. for a more thinner consistency, you can add some more water. add salt if you feel its less.

making neer mor recipe

tempering neer moru

8. heat 1 teaspoon oil in a small pan. add ¼ teaspoon mustard seeds and let them crackle. keep the flame to a low.

making neer mor recipe

9. once the mustard seeds crackle, then add a small pinch of asafoetida (hing). stir and then quickly switch off the flame.

making neer mor recipe

10. pour the entire tempering mixture in the spiced buttermilk. mix very well.

making neer mor recipe

11. you can now add some ice cubes and serve neer moru or you can refrigerate and serve neer moru later. if offering to deities or preparing for ram navami, then refrain from tasting.

neer majjige recipe



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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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