Neer Mor Sadam

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice. Spread on a plate and cool completely.

2. 2

   Make neer mor: Whisk 2 cups thick yogurt with 2 cups water until completely smooth and lump-free. This is the neer mor (thin buttermilk) base.

3. 3

   Mix rice and buttermilk: Combine cooled rice and the whisked buttermilk. Fold gently until every grain is coated.

4. 4

   Adjust consistency: Add more water if too thick. Neer mor sadam is more liquid than regular curd rice.

5. 5

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

6. 6

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves, a pinch of asafoetida and 1 tsp grated ginger.

7. 7

   Add green chilli: Add 2 finely chopped green chillies. Fry 30 seconds.

8. 8

   Pour tempering: Pour sizzling tempering over the neer mor sadam. Mix gently.

9. 9

   Season: Add salt. Mix gently.

10. 10

    Serve: Neer mor sadam should be loose and pourable — more like a soupy rice. Serve chilled in summer with papad and pickle.