Sunday, April 1, 2012

Neer Mor



Curd  - 2 cups

Lemon juice - 1/2 tbs

Green chillies - 4

Ginger - 1 inch

Coriander leavess - handfull

Curry leaves - handfull

Cumin seeds - 1 tsp

Asafoetida - a pinch

Salt to taste




 Stir the curd  finely with 1/4 litre of water. 

 Add  the cleaned and chopped green chillies , 

 curry leaves, coriander leaves and ginger.

 Add the dry roasted cumin seeds powder and lemon juice. 

 Adjust salt and asafoetida and refrigerate it about 1/2 an 

 hour and Serve with ice cubes  in tall glass tumblers   

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