Authentic Indian Buttermilk Recipe – Spiced Yogurt Cooler

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Buttermilk Recipe – Spiced Yogurt Cooler

Introduction

There’s something so incredibly comforting about a glass of cool, spiced buttermilk on a warm day, isn’t there? Growing up, my nani (grandmother) always had a batch chilling in the fridge, ready to soothe a spicy meal or just to sip on while we chatted. This isn’t just a drink; it’s a little piece of home. I’m so excited to share my version of this classic Indian buttermilk recipe with you – it’s quick, easy, and bursting with flavour!

Why You’ll Love This Recipe

This spiced buttermilk, or chaas as it’s often called, is the perfect balance of tangy, salty, and subtly spicy. It’s incredibly refreshing, aids digestion (a big plus with Indian food!), and comes together in under 15 minutes. Plus, it’s a fantastic way to use up any leftover yogurt. Honestly, once you try making your own, you’ll ditch the store-bought versions for good!

Ingredients

Here’s what you’ll need to make this delicious buttermilk:

• 1 cup yogurt (about 240ml)
• To taste salt
• 2 cups water (about 480ml)
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 3 slit green chillies
• 3 dried red chillies
• 5 curry leaves
• 2 tablespoons finely chopped onions
• ½ teaspoon ginger-garlic paste
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• 2 tablespoons freshly chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Yogurt: Full-fat yogurt really makes a difference here. It gives the buttermilk a lovely creamy texture. If you only have low-fat, that’s okay, but the flavour won’t be quite as rich.
• Chilies: The type of green chilies you use will impact the heat. Serrano peppers are great for a good kick, while milder green chilies are perfect if you prefer less spice. Dried red chilies also vary in heat – Kashmiri chilies add colour with minimal spice.
• Curry Leaves: Please, please use fresh curry leaves if you can! They have a unique aroma and flavour that dried ones just can’t replicate. You can usually find them at Indian grocery stores. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but it won’t be the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large blender jar, combine the yogurt, salt, and water. Blend until everything is smooth and creamy. This is your buttermilk base – set it aside for now.
2. Next, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Listen for them to start spluttering – that’s how you know they’re releasing their flavour!
3. Now, toss in the slit green chilies and dried red chilies. Sauté for about 30 seconds, until fragrant.
4. Add the curry leaves and let them crisp up for a few seconds. Be careful, they can pop!
5. Add the chopped onions and sauté until they become translucent, about 2-3 minutes.
6. Stir in the ginger-garlic paste and cook for another 30 seconds, until you can really smell that lovely aroma.
7. Sprinkle in the cumin powder and turmeric powder. Cook for about 20 seconds, stirring constantly, to toast the spices. This really brings out their flavour.
8. Reduce the heat to low and slowly pour in the prepared buttermilk, stirring constantly to prevent it from curdling.
9. Finally, add the fresh coriander leaves and immediately remove the pan from the heat. Don’t boil the buttermilk after adding the coriander – it will lose its fresh flavour.

Expert Tips

• Don’t skip the tempering step! It’s what gives this buttermilk its signature flavour.
• Stirring constantly while adding the buttermilk is key to preventing curdling.
• Taste and adjust the salt as needed.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew or soy yogurt. It works beautifully!
• Spice Level: Adjust the number of green chilies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Summer Cooler: Add a touch (about ¼ teaspoon) of roasted jeera (cumin) powder for an extra cooling effect.
• Festival Adaptation: In my family, we often serve this buttermilk during festivals like Onam and Diwali alongside a festive meal.

Serving Suggestions

Serve this spiced buttermilk warm with steamed rice, a flavourful chutney, and crispy papadums. It’s also fantastic with any spicy Indian meal – it really helps to cool things down!

Storage Instructions

Buttermilk is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The flavour might mellow slightly over time. Give it a good stir before serving.

FAQs

1. What type of yogurt is best for making buttermilk?

Full-fat yogurt is ideal for a creamy texture and rich flavour. However, low-fat yogurt will work in a pinch!

2. Can I make buttermilk ahead of time? How long will it keep?

You can make it a few hours ahead, but it’s best enjoyed fresh. It will keep in the fridge for up to 24 hours, but the flavour might change slightly.

3. What is the purpose of tempering the spices in oil?

Tempering the spices in oil releases their essential oils, which gives the buttermilk a much more complex and aromatic flavour.

4. I don’t have curry leaves, can I substitute them with something else?

Unfortunately, there isn’t a great substitute for curry leaves. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do, but the flavour won’t be the same.

5. My buttermilk tastes too sour, what can I do to balance the flavor?

If your buttermilk is too sour, add a tiny pinch of sugar or a squeeze of lemon juice to balance the flavour. You can also add a little more water to dilute the sourness.