Cucumber Neer Mor

 Ingredients

For the Buttermilk -
1 1/2 cups plain yogurt
3/4 cup cucumber, peeled and chopped
1 tbsp coriander leaves
1 tbsp mint leaves
8-10 fresh curry leaves 
1” piece ginger 
1 green chili, de-seeded (optional, add if you can handle the extra spice)
Salt to taste

For Tempering -
1 tsp oil 
1/4 tsp mustard seeds
Pinch of asafetida (hing)

Method

Using a high-powered mixer, blend all the ingredients for the buttermilk together.

Taste and adjust the salt if needed. Strain the buttermilk to get rid of any fibers.

In a small tempering wok/pan, heat the oil over medium-low heat. Add the mustard seeds. When they splutter, add the asafetida and mix for 30 seconds. Add the tempering to the buttermilk and stir well.

Fill two glasses with ice cubes. Pour in the buttermilk and serve immediately. 

 

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