It is too hot and everyone is waiting for the rain. nobody wants to eat the food. tender coconut, neer moru or taaq (sambaram), juices, aam ka panha etc. etc. are filling the stomach.
simple and easily prepared moru (sambaram), neer moru is good for health as well as quenches thirst. my maid always used to say "Vahini" taaq banavun dya" means she wants to have neer moru (butter milk) and she relishes it.
This neer moru is also prepared during Ram Navami and served to the devotees and passerby.
During this festival, kosumalli a preparation of moongdal, carrots, cucumber and Panakam is also served as prasadam.
In villages, in a big earthen pot, this is prepared and kept under the pipal tree. people who pass by used to relish the same during summer.
Let us make the same and enjoy.
Prepration time: 5 minutes
serves: 2
Ingredients:
1/2 cup curd
a small piece of green chilli
a small piece of ginger
little coriander leaves
2- 3 curry leaves
1 narathanga elai (kaffir lime leaf)
2-3 pudina leaves
a generous pinch of asafoetida
salt as per taste
Optional
roasted cumin powder and lime juice
Method:
1. In a mixer add the curd, green chilli, ginger, coriander leaves, curry leaves, asafoetida,pudina leaves, salt and pulse it for a minute.
2. Add one and half glass water in it and pulse again for one second. serve chilled or have it immediately. optional items can be added as per your wish.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
If you are using kaffir lime leaf, temove the stem and tear the leaf. just crush the same in your palm with little rock salt and add.
simple and easily prepared moru (sambaram), neer moru is good for health as well as quenches thirst. my maid always used to say "Vahini" taaq banavun dya" means she wants to have neer moru (butter milk) and she relishes it.
This neer moru is also prepared during Ram Navami and served to the devotees and passerby.
During this festival, kosumalli a preparation of moongdal, carrots, cucumber and Panakam is also served as prasadam.
In villages, in a big earthen pot, this is prepared and kept under the pipal tree. people who pass by used to relish the same during summer.
Let us make the same and enjoy.
Prepration time: 5 minutes
serves: 2
Ingredients:
1/2 cup curd
a small piece of green chilli
a small piece of ginger
little coriander leaves
2- 3 curry leaves
1 narathanga elai (kaffir lime leaf)
2-3 pudina leaves
a generous pinch of asafoetida
salt as per taste
Optional
roasted cumin powder and lime juice
Method:
1. In a mixer add the curd, green chilli, ginger, coriander leaves, curry leaves, asafoetida,pudina leaves, salt and pulse it for a minute.
2. Add one and half glass water in it and pulse again for one second. serve chilled or have it immediately. optional items can be added as per your wish.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
If you are using kaffir lime leaf, temove the stem and tear the leaf. just crush the same in your palm with little rock salt and add.
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