Cooling Aloe Vera Buttermilk (Katrazhai Neer Moru)
10 minutes
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About Cooling Aloe Vera Buttermilk (Katrazhai Neer Moru)
Escape the heat with the cool, invigorating taste of South Indian Aloe Vera Buttermilk, also known as Katrazhai Neer Moru. Imagine the tangy buttermilk dancing on your tongue, infused with the soothing essence of aloe vera.This vibrant drink is a symphony of flavors, blending aromatic spices and fresh herbs for a truly refreshing experience. Surprisingly simple to make, it's a nutritious and delicious way to embrace South Indian tradition.
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
Buttermilk Base
- 1 cup Yogurt
- 2 cup Water
- ⅓ cup Aloe Vera Gel freshly extracted
Spice and Herb Blend
- 2 tbsp Coriander Leaves freshly chopped
- ½ cup Mint Leaves freshly chopped
- 1 sprig Curry Leaves fresh
- 1 Chili green, roughly chopped
- 1 tsp Ginger finely grated
- ½ tsp Cumin Seeds
Seasoning and Flavoring
- 1 tsp Lemon Juice freshly squeezed
- ½ tsp Salt black
- Salt to taste
Tempering
- 1 tsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Asafoetida hing
- ½ sprig Curry Leaves for tempering, freshly chopped
- ½ tsp Cumin Seeds for tempering
Instructions
- Prepare the aloe vera gel by carefully extracting it from the leaves. Chop the gel into pieces and wash it thoroughly 5-6 times under cold water. This removes any bitterness and ensures a pleasant taste.
- Combine the curd, water, aloe vera gel, green chili, coriander leaves, mint leaves, curry leaves, ginger, ½ teaspoon cumin seeds, and salt in a blender. Blend until smooth.
- Strain the blended mixture through a fine-mesh sieve to achieve a smooth, silky texture. This removes any fibrous bits from the aloe vera and herbs.
- Stir in the lemon juice and black salt. Adjust the salt to your preference.
- Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. This releases their aromatic flavor.
- Once the mustard seeds start to pop, add the remaining ½ teaspoon cumin seeds, asafoetida, and chopped curry leaves. Sauté briefly until fragrant.
- Pour the tempering over the prepared buttermilk. The hot oil infuses the buttermilk with the spices' aroma.
- Mix well and chill thoroughly before serving. Garnish with a sprig of curry leaves for an extra touch of flavor and visual appeal.
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat buttermilk.
- Adjust the consistency by adding more buttermilk for a thinner drink or less for a thicker one.
- Experiment with different spices like cumin, coriander, or chili powder to customize the flavor profile.
Storage Instructions
- Store leftover buttermilk in an airtight container in the refrigerator for up to 3 days.
Also See
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 7gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 976mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 308IUVitamin C: 26mgCalcium: 213mgIron: 2mg
Mehek Desai
Articles: 17
6 Comments
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What a delicious recipe! Thanks for posting.
This looks so good! Appreciate the share.
Sorry, emoji type mistake
Superb, Recipe ????????
this is very innovative recipe!
Yum! This recipe is a must-try.