Also known as: Chaas, Mattha
Mor (Tamil)
40 kcal
Calories
3 g
Protein
4.8 g
Carbohydrates
1 g
Fat
0 g
Fibre
Micronutrient Highlights
Calcium: A genuinely good source
Probiotics: Live cultures supporting gut health
Common Uses: Drunk alongside lunch, often seasoned with roasted cumin, curry leaves, and a pinch of salt.
Best Time to Eat: A traditional accompaniment to lunch, when it's believed to support digestion.
Portion Guidance: A cup alongside a meal is a common, well-balanced portion.
Why It's Healthy
A light, genuinely lower-calorie way to get curd's protein, calcium, and probiotic benefits in drinkable form.
Possible Disadvantages
Store-bought or restaurant versions can have added salt or sugar — homemade is genuinely easy to control.
Who Benefits Most
People wanting a light, hydrating way to include probiotics and calcium at a meal.
Who Should Consume in Moderation
People with lactose intolerance should moderate based on personal tolerance.
Traditional Indian Uses
A genuinely everyday South and West Indian lunch accompaniment, prepared in many regional spiced variations.
Modern Nutritional Evidence
Its probiotic content shares the same real evidence base as curd, in a lighter, more diluted form.
Cooking Tips
Blending with roasted cumin powder and a few curry leaves adds flavour without needing added salt in large amounts.
Storage Tips
Best consumed fresh; refrigerate and use within a day or two.
Healthier Substitute
Homemade over store-bought
Lets you control added salt and sugar directly.