A traditional Lahore Amritsar dish made with sour buttermilk and leftover rice. This sheer delicacy is perfect for summer and is gut health friendly.

Neri recipe
Prep Time
10min
Cook Time
10min
Total Time
20min

Ingredients

1 Servings
(1 serving = 1 bowl)

Main Ingredients

  • sour buttermilk
    sour buttermilk
    1 1/2cup
  • precooked rice
    precooked rice
    3/4cup
  • mustard oil
    mustard oil
    1 1/2tbsp
  • asafoetida
    asafoetida
    1pinch
  • fenugreek seeds
    fenugreek seeds
    1/2tsp
  • coriander seeds
    coriander seeds
    1/2tsp
  • cumin seeds
    cumin seeds
    1/2tsp
  • chopped onion
    chopped onion
    1/2cup
  • chopped green chilli
    chopped green chilli
    1clove
  • chopped tomato
    chopped tomato
    1/2cup
  • turmeric powder
    turmeric powder
    1/2tsp
  • Kashmiri red chili powder
    Kashmiri red chili powder
    1/2tsp
  • salt
    salt
    1tsp

Tempering Ingredients

  • mustard oil
    mustard oil
    1tbsp
  • cumin seeds
    cumin seeds
    1/2tsp
  • chopped ginger garlic
    chopped ginger garlic
    1tbsp
  • chopped green chilli
    chopped green chilli
    1clove
  • Kashmiri red chili powder
    Kashmiri red chili powder
    1/2tsp

How to make Neri

Cooking the Neri

  1. Step 1

    Heat mustard oil in a pan and add asafoetida, cumin seeds, coriander seeds, and fenugreek seeds. Let them splutter.

    Step 1.1: Heat mustard oil in a pan and add asafoetida, cumin seeds, coriander seeds, and fenugreek seeds
  2. Step 2

    Add chopped onion and green chillies. Cook until the onion turns light golden.

    Step 1.1: Add chopped onion and green chillies
  3. Step 3

    Add chopped tomato, turmeric powder, and Kashmiri red chili powder. Cook on low heat until the tomato softens and releases oil.

    Step 1.1: Add chopped tomato, turmeric powder, and Kashmiri red chili powder
  4. Step 4

    Add the sour buttermilk and precooked rice. Bring to a boil.

    Step 1.1: Add the sour buttermilk and precooked rice
  5. Step 5

    Add salt and cook until the mixture reaches a pouring consistency and thickens slightly.

    Step 1.1: Add salt and cook until the mixture reaches a pouring consistency and thickens slightly

Tempering

  1. Step 1

    In a separate pan, heat mustard oil and add cumin seeds, chopped ginger garlic, and chopped green chillies.

    Step 2.1: In a separate pan, heat mustard oil and add cumin seeds, chopped ginger garlic, and chopped green chillies
  2. Step 2

    Remove from heat and add Kashmiri red chili powder. Pour this tempering over the Neri.

Nutrition (per serving)

Calories

680.0kcal (34%)

Protein

15.0g (30%)

Carbs

85.0g (30.91%)

Sugars

5.0g (10%)

Healthy Fat

34.5g

Unhealthy Fat

6.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Always add salt when the buttermilk reaches boiling point.

  2. Cook on medium to low heat for best results.

  3. Enjoy with papad or curd for a complete meal.

FAQS

  1. Can I use fresh buttermilk instead of sour buttermilk?

    Sour buttermilk is recommended for the best flavor and texture.

  2. What can I serve with Neri?

    Neri pairs well with papad or curd.

  3. Is this recipe suitable for vegetarians?

    Yes, this recipe is vegetarian.

  4. Can I make this dish vegan?

    Yes, you can use plant-based buttermilk alternatives.

  5. How can I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 2 days.

Loading reviews...

hobbi_espassion's profile picture
instagram

Preeti Kalia

(@hobbi_espassion)

Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia