Buttermilk from Curd

• Pour a cup of curd in a large bowl.
• With the help of a wooden whisk, beat the curd with the back-and-forth action. This will help break the lumps of curd and achieve an even consistency.

  You can also do the whisking with a wire whisk or even in a mixer.
• After beating the curd, add salt and asafoetida and mix it well into the beaten curd.
• Now, add the cold water to the bowl and mix thoroughly. Your neer mor is almost ready.
• To temper the buttermilk/chaas, place a tadka pan on a low-medium flame.

  Once the pan is warm, add a teaspoon of cooking oil.
• When the oil is warm, add the mustard seeds and allow them to crackle. Turn off the heat.
• Add the curry leaves to the tadka pan and let them sizzle in the oil for a few seconds.
• The last step is to add this tempering to the buttermilk and stir well.
• Serve your buttermilk chilled along with lunch on dinner during summers.