Neer Moru| Morum Vellam is nothing but watery yogurt based drink (or) the liquid left after churning the butter out of cream with added spice and herbs for flavour and taste which is very famous in South India. It is served during summer to stay cool during old days, nowadays people started to consume preserved tetra pack juices to carbonated drinks to reduce the heat. People forget the traditional beverages which could be prepared at home easily with less cost without any preservatives.

This drink is similar to kerala Sambaram which is bit creamy buttermilk drink but this one is more thin watery in consistency. Prepare a big lot in the morning and refrigerate and drink whenever feel thirsty during these summer days. I took these pictures last year and it was in my drafts section. I do not fancy these old pictures much even then i am posting for the sake of the summer.

Neer Mor recipe

Yogurt/ curd- 1 cup
Water- 4 cups
Ginger- 1/2 inch
Green chilli-2
Curry leaves, chopped- 1 strand
Coriander leaves, chopped- 1 tablespoon
Small onion/ pearl onion-2 (optional)
Salt- to taste

  • Take the yogurt in a bowl and beat well with spoon or a whisk to make it creamy without any lumps.
  • Now add the water to dilute the yogurt and mix well. The consistency should be watery than sambaram. It should be watery if you keep the moor the water should separate on top of that. Add water according to your thickness of the yogurt. I am adding four cups as i am using store bought thick yogurt.
  • Chop the ginger, green chilli, curry leaves, pearl onion and coriander leaves. Crush the ginger, green chilli and curry leaves slightly to release the flavour using a pestle and mortor or slightly crush them on top of the chopping board using a backside of a rolling pin or pestle. You could mince using a blender too.
  • Add the crushed ingredients, onion, coriander leaves add salt to taste. Mix well and serve chilled.
  • You could serve the mooru as such or strain and serve but the flavours will be there in the butter milk.
Neer More recipe