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 summer that always persist here in Chennai, its too hot always. Inspite of the hot climate, the metro works is also going on, so riding in Chennai is becoming more than meditating.

                         And coming back to 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 buttermilk is very good for health and especially for diabetics as it is fat free.

Prep time 5 minsCooking time 5 minsIngredients1 cup Thick Curd/ Yogart Plain3 cups of Water1/2 tbsp Curry Leaves Chopped1 tbsp Coriander Leaves (Cilantro) Chopped1 pinch AsafoetidaAs per Taste SaltTo Temper
1 tsp Oil

1 tsp Mustard3 nos Dried Chilly / Green Chilly1 inch sized Ginger Chopped1/2 tbsp Curry Leaves ChoppedProcedure1) 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.                     Note:

• 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.