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Masala Mor Recipe (Spiced Buttermilk)
Masala Mor is a traditional South Indian drink made using curd, water and a few basic spices and herbs. It is a light and refreshing drink that helps to keep the body cool, especially during hot summer days. Masala Mor is healthy & cool choice of drink cand a bliss in the scorching summer. It is usually prepared at home after lunch or when the weather is too hot to have anything heavy.
The ingredients used are very simple and are always available in most kitchens. The curd is diluted with water, mixed with crushed spices, and finally tempered to enhance the flavor - yes I have given the recipe for masala mor here itself. Yes, It can be made in just a few minutes and does not require any special equipments. Do try and enjoy this cooling drink.
[feast_advanced_jump_to]About Masala Mor
Masala Mor, also called spiced buttermilk, is a simple South Indian drink that brings together the goodness of curd and the fresh spices. Thick curd is whisked with cold water to make a smooth base, and to that, a handful of fresh aromatics are added usually crushed ginger, green chili, and curry leaves. This gives the warmth and freshness to the drink.
One of the best things about Masala Mor is that it doesn't need much prep time. Everything comes together in just a few minutes using ingredients you likely already have in your kitchen. There's no grinding to a fine paste involved-just a coarse crush is enough to bring out the flavor of the spices and herbs.
This can be easily customized. You can add a few mint leaves for a cooling effect or a pinch of roasted cumin powder if you prefer a slightly earthy twist. It pairs especially well with hot, spicy meals-cooling the system and aiding digestion. While it's most popular during summer, many homes prepare it all year round to accompany everyday lunches or to serve guests something light and refreshing after a heavy meal.
Masala Mor is something I always look forward to, especially on hot afternoons - it's cooling, comforting, and packed with flavor. The fried mor milagai takes it to the next level, adding that perfect hint of smokiness and heat. Buttermilk is a must during summer as its such a great body coolant and when spices are added to the plain buttermilk and served chilled, then what more do you want?
Masala Mor Ingredients
- Curd - This is the key ingredient. Use fresh, thick curd. I have added fresh homemade curd which gives more taste and flavor.
- Water - Use chilled water for a refreshing feel. Water helps to dilute and bring the butter milk to the right consistency.
- Salt - to taste. Adjust according to the sourness of the curd.
- Curry Leaves - added for flavor and aroma, one of the main ingredient that gives a fresh aroma to this drink.
- Ginger - Just a small piece is added which helps in digestion and gives a warmth.
- Green Chili - Provides spice to the drink. You can adjust the quantity according to the spice level you want.
- Oil - used to temper the spices. I used gingelly oil, you can use any cooking oil.
- Mustard Seeds - A key part of South Indian tempering. They add a mild crunch and depth of flavor to the drink.
- Mor Milagai (Sun-Dried Chilies) - Adds smoky, tangy heat. These chilies are soaked in buttermilk and sun-dried, then fried and crushed into the drink.
- Coriander Leaves - Finely chopped when added bring a fresh look and aroma.
Why This Recipe Works
- This recipe is made with simple pantry ingredients.
- It's a perfect cooling and refreshing drink for hot weather.
- It is an quick and easy recipe to make.
- This recipe has a unique smoky, tangy flavor.
- It can be customized to your preferred spice level.
Similar Recipes
How to make Masala Mor Step by Step
1.Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and Set aside
2.In a mixer add curry leaves, ginger and green chilies grind it coarsely. Now in a tadka pan heat oil add mustard seeds and let it splutter.
3.Fry more milagai and set aside. Now add the green chili mixture to curd. Add the tempering.
4.Crush and add more milagai. Mix well. Add chopped coriander leaves. Adjust salt and serve chilled.
Serve chilled.
Expert Tips
- Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
- Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
- Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
- Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
- Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
- Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
- Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
- Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.
Serving and Storage
Serve Masala Mor chilled after letting the spices infuse for a few minutes. Stir well before pouring. It goes great with spicy meals or as a refreshing drink for guests.
Store leftovers in the fridge for up to one day. Stir and adjust salt before serving again.
FAQS
1. Can I use store-bought curd?
Yes, you can use plain store bought curd. Just make sure it's not flavored or sweetened. You can even use store bought buttermilk.
2.What can I substitute for mor milagai?
If you don't have mor milagai, add a small pinch of red chili powder or a bit more green chilli.
3.Is this drink suitable for kids?
Yes, just reduce the spice level or skip the chillies completely. It's a healthy drink even for children.
4.Can I strain the masala mor?
Yes, you can mix and keep for at least an hour for all the flavor to seep in then strain.
5. Why is my masala mor too watery or thick?
If water is added more the drink becomes watery. Adjust the ratio of water to curd to get the right consistency. Some prefer it thinner, while others like it slightly thick and creamy.
If you have any more questions about this Masala Mor Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Masala Mor Recipe | Spiced Buttermilk Recipe
Ingredients
- 1 cup thick curd chilled
- 1 cup water
- 2 teaspoon coriander leaves finely chopped
- 1 mor milagai
- salt to taste
TO TEMPER:
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
TO GRIND TOGETHER:
- ½ green chilli
- 3 leaves curry leaves torn into pieces
- ¼ inch piece ginger
Instructions
- Whisk the curd well. Transfer curd to mixing bowl then add water and whisk it well. Add salt and set aside.
- In a mixer add curry leaves, ginger and green chilies grind it coarsely.
- Now in a tadka pan heat oil add mustard seeds and let it splutter.
- Fry more milagai and set aside.
- Now add the green chilli mixture to curd.
- Add the tempering.
- Crush and add more milagai. Mix well.
- Add chopped coriander leaves.
- Adjust salt and serve chilled.
- Serve Masala More chilled.
Notes
- Use fresh curd - Slightly sour curd works best for flavor, but avoid using curd that's too old or bitter. I have used homemade curd.
- Grind spices coarsely - Don't make a fine paste; a coarse grind gives a nice texture and releases flavor evenly.
- Adjust spice levels - Use more green chili for extra heat, or reduce it for a milder version. we like it a bit milder.
- Fry mor milagai properly - Fry until crisp but not burnt. Crushed and added to the drink, they give a lovely kick.
- Always use chilled water - This keeps the drink refreshing and also helps balance the warmth from the spices.
- Add mint for variation - A few mint leaves while grinding add a cool, fresh twist.
- Don't skip tempering - Mustard seeds add essential flavor. Even a simple tadka makes a big difference.
- Serve immediately or chill - Best enjoyed fresh, but can be made a few hours ahead and kept refrigerated.
Nutrition
The post Masala Mor Recipe (Spiced Buttermilk) appeared first on Sharmis Passions.
