How to flavor chaas or neer mor for variety?

Question

Tired of plain chaas? Discover exciting ways to flavor your buttermilk for more variety. Get simple ideas for a tasty, refreshing, and healthy drink every time.

Answer 1

To add variety to chaas or neer mor, experiment with spices like roasted cumin powder, black salt, ginger, green chilies, curry leaves, or fresh herbs like cilantro and mint. You can also add a tempering of mustard seeds and asafoetida for a richer flavor.

Detailed Explanation:

Chaas (Indian buttermilk) and Neer Mor (South Indian spiced buttermilk) are refreshing and healthy drinks. The base is usually yogurt or buttermilk, water, and salt. To elevate the flavor and create different variations, consider these options:

1. Spices: Roasted cumin powder (jeera powder) adds a smoky and earthy flavor. Black salt (kala namak) provides a unique sulfurous taste that enhances the savory notes. A pinch of asafoetida (hing) can add depth, especially when tempered.
2. Herbs: Fresh cilantro (coriander leaves) and mint leaves bring a refreshing and cooling element. Finely chopped curry leaves offer a distinct aroma and flavor.
3. Heat: Green chilies, finely chopped or ground into a paste, add a spicy kick. Adjust the quantity to your preference. Ginger, grated or crushed, provides warmth and a subtle zing.
4. Tempering: Heat a teaspoon of oil or ghee in a small pan. Add mustard seeds and let them splutter. Then, add asafoetida and curry leaves. Pour this tempering over the chaas or neer mor for an aromatic and flavorful boost.
5. Other additions: A squeeze of lemon or lime juice can brighten the flavor. Some people also add a pinch of sugar or a small amount of grated cucumber for a cooling effect.

Start with small quantities of each ingredient and taste as you go, adjusting to your liking. Remember that the best flavor combinations are often a matter of personal preference.

Pro Tip:

When adding spices, lightly roast them first to enhance their aroma and flavor. Dry roasting cumin or coriander seeds before grinding them into a powder makes a significant difference in the final taste of your chaas or neer mor.