Cooling Buttermilk Recipe – Ginger, Chili & Curry Leaves Indian Drink

Last Updated on 2 months by Neha Deshmukh

Cooling Buttermilk Recipe – Ginger, Chili & Curry Leaves Indian Drink

Hey everyone! If you’re anything like me, you crave something cool and refreshing the moment the weather starts to warm up. And honestly, nothing hits the spot quite like a glass of homemade buttermilk. This isn’t just any buttermilk though – we’re taking it up a notch with a vibrant blend of ginger, green chili, and fragrant curry leaves. It’s the perfect balance of spicy, tangy, and incredibly soothing. I first made this version years ago, trying to recreate the flavors of my grandmother’s summer drinks, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This buttermilk recipe is a lifesaver during hot Indian summers. It’s incredibly easy to make, requiring just a handful of ingredients and about 10 minutes of your time. But beyond the convenience, it’s the flavor that really shines. The ginger and chili give it a lovely kick, while the curry leaves add a unique aroma that’s just… irresistible. Plus, it’s fantastic for digestion!

Ingredients

Here’s what you’ll need to whip up a batch of this cooling delight:

• 1 cup curd (dahi or yogurt) – about 200g
• 1 cup water – 240ml
• 1 teaspoon ginger, finely grated
• ½ to 1 teaspoon green chili, finely chopped (adjust to your spice preference!)
• 6-7 curry leaves
• 2 tablespoons coriander leaves, finely chopped
• As required salt
• 1 teaspoon oil
• ¼ teaspoon mustard seeds
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality, slightly sour curd is key for that authentic buttermilk tang. I prefer using homemade curd, but store-bought works perfectly fine too.

Now, about that hing (asafoetida)! Don’t skip it. It might smell a little funky on its own, but it adds a wonderful savory depth and is amazing for digestion – especially helpful after a spicy meal. It’s a staple in Indian kitchens for a reason!

Buttermilk consistency varies across India. Some families like it thick and creamy, almost like a lassi. Others prefer it thinner, more like a refreshing drink. Don’t be afraid to adjust the amount of water to get it just right for you.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a blender, combine the curd, ginger, green chili, curry leaves, salt, and 1 cup of water.
2. Blend everything until it’s beautifully smooth. No chunks allowed!
3. Pour the blended mixture into a bowl and stir in those lovely, fresh coriander leaves.
4. Now for the tempering! Heat the oil in a small pan. Once it’s hot, add the mustard seeds and asafoetida. Let the mustard seeds crackle – that’s when you know it’s ready.
5. Carefully pour this fragrant tempering over the buttermilk and give it a good mix.
6. Taste and adjust the salt or add a little more water if you prefer a thinner consistency.
7. Serve chilled, or even over a few ice cubes for extra coolness!

Expert Tips

• Chill time is your friend: Letting the buttermilk chill for at least 30 minutes allows the flavors to meld together beautifully.
• Don’t over-blend: Over-blending can make the buttermilk frothy. Blend just until smooth.
• Fresh is best: Fresh curry leaves and coriander really make a difference in the flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the curd for plant-based yogurt – coconut yogurt or almond yogurt work wonderfully!
• Spice Level Adjustment: If you’re sensitive to spice, start with just ½ teaspoon of green chili, or even remove the seeds. My friend, Priya, makes it super mild for her kids.
• Summer Cooling Drink: Add a pinch of roasted cumin powder for an extra cooling effect. My mom always adds this during peak summer.
• Festival Adaptation: This buttermilk is a popular drink during Holi and other summer festivals. You can even garnish it with a sprinkle of bhunji (roasted cumin and chili powder) for a festive touch.

Serving Suggestions

This buttermilk is fantastic on its own as a refreshing drink. It’s also a wonderful accompaniment to spicy Indian meals, like biryani or curries. It helps to cool the palate and aid digestion. I love serving it with pakoras (fritters) – the perfect combo!

Storage Instructions

You can store leftover buttermilk in an airtight container in the refrigerator for up to 24 hours. It might separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• What type of curd/yogurt works best for buttermilk? Slightly sour curd is ideal. Full-fat or low-fat both work, but full-fat will give you a richer, creamier texture.
• Can I use dried curry leaves if fresh aren’t available? While fresh is best, you can use dried curry leaves in a pinch. Use about 1 teaspoon of dried leaves for every 6-7 fresh leaves.
• What are the benefits of asafoetida (hing) in this recipe? Asafoetida aids digestion, reduces bloating, and adds a unique savory flavor.
• How can I adjust the consistency of the buttermilk? Add more water for a thinner consistency, or use less water for a thicker one.
• Can this buttermilk be made ahead of time? Yes, you can make it a few hours in advance. Just store it in the refrigerator and stir well before serving.

Enjoy this cooling and flavorful buttermilk! I hope it becomes a summer staple in your home too. Let me know in the comments if you try it and what you think!