Cool Mint Buttermilk Recipe – Indian Summer Drink with Ginger & Cumin

Last Updated on 4 months by Neha Deshmukh

Cool Mint Buttermilk Recipe – Indian Summer Drink with Ginger & Cumin

Hey everyone! If you’re anything like me, the moment the temperature starts to climb, you start craving something cool, refreshing, and…well, a little bit magic. This cool mint buttermilk (or chaas, as we call it at home) is exactly that. It’s a family favorite, and honestly, it’s my go-to for beating the Indian summer heat. It’s quick, easy, and bursting with flavor – a perfect blend of minty freshness, zingy ginger, and a hint of spice.

Why You’ll Love This Recipe

This isn’t just any buttermilk recipe. It’s a flavor explosion! It’s incredibly hydrating, aids digestion (a lifesaver during spicy meals!), and is just so darn satisfying. Plus, it comes together in under 10 minutes. Seriously, what’s not to love? I first made this when I was trying to recreate my dadi’s (grandmother’s) version, and after a few tweaks, I think I’ve gotten pretty close!

Ingredients

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

• 10 mint leaves
• 1 green chilli (adjust to your spice preference!)
• Few coriander leaves (about ¼ cup loosely packed)
• 1 inch ginger, peeled
• 1 cup yogurt (I prefer whole milk yogurt for richness) – about 240ml
• Generous pinch of asafoetida (hing) – about ¼ tsp
• To taste salt
• ¼ tsp cumin powder
• 1 tbsp lemon juice
• 1 cup water – about 240ml
• 10 ice cubes
• 1 tbsp ghee
• ½ tsp cumin seeds
• Few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec. These little things make all the difference!

• Mint & Coriander Freshness: Seriously, use fresh herbs! The flavor is just so much better. If you’re short on time, you can buy pre-washed and chopped herbs, but freshly picked is best.
• The Role of Asafoetida (Hing): Don’t skip the asafoetida! It adds a unique savory depth that really elevates the buttermilk. It also aids digestion – a bonus! A little goes a long way, so don’t overdo it.
• Regional Variations in Buttermilk (Chaas): Buttermilk varies so much across India. Some regions add grated ginger directly, others use different spices like black salt (kala namak). Feel free to experiment!
• Ginger – A Cooling Spice?: It might seem counterintuitive, but ginger actually has cooling properties in Ayurveda. It helps with digestion and balances the body’s heat.

Step-By-Step Instructions

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

1. First, let’s make the base. Blend the mint leaves, coriander leaves, green chilli, and ginger in a blender until you have a smooth paste.
2. Now, add the yogurt, asafoetida, roasted cumin powder, salt, and lemon juice to the blender.
3. Pour in 1 cup of water and blend until everything is frothy and well combined. Don’t be afraid to blend for a little longer – the froth is what makes it so refreshing!
4. Transfer the mixture to a jug and add the ice cubes.
5. Time for the tadka (tempering)! Heat the ghee in a small pan over medium heat. Add the cumin seeds and curry leaves. Let them splutter – this releases their amazing aroma.
6. Carefully pour the hot tempering over the buttermilk and mix well. The sizzle is the best part!
7. Serve chilled in glasses or, if you’re feeling traditional, in matka (clay pots).

Expert Tips

A few little things I’ve learned over the years:

• Chill your yogurt: Using cold yogurt will help keep the buttermilk extra cool.
• Don’t over-blend: While you want it frothy, over-blending can make the buttermilk too thin.
• Adjust the chilli: If you’re sensitive to spice, start with a tiny piece of green chilli and add more to taste.

Variations

This recipe is a great base for experimentation!

• Vegan Buttermilk Adaptation: Swap the yogurt for plant-based yogurt (coconut or almond work well). You might need to adjust the water to get the right consistency. My friend, Priya, swears by using cashew yogurt!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, so everyone can enjoy it!
• Adjusting the Spice Level: For a milder flavor, remove the green chilli altogether. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (Summer Festivals): During festivals like Baisakhi or Holi, I sometimes add a pinch of saffron for a beautiful color and subtle flavor.

Serving Suggestions

This buttermilk is perfect on its own, but it also pairs beautifully with:

• Spicy Indian meals (it helps cool the palate!)
• Grilled meats or vegetables
• As a refreshing drink on a hot day

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 consistency might change slightly, so give it a good stir before serving.

FAQs

Let’s answer some common questions!

What is the best type of yogurt to use for buttermilk?

I prefer whole milk yogurt for a richer, creamier buttermilk. But you can use any type of yogurt you like – just adjust the water to get the desired consistency.

Can I make buttermilk ahead of time?

You can make the buttermilk base ahead of time and store it in the refrigerator. Just add the ice and tempering right before serving.

What are the health benefits of drinking buttermilk?

Buttermilk is a probiotic powerhouse! It’s great for digestion, hydration, and overall gut health.

Can I use dried mint or coriander instead of fresh?

While fresh is best, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb.

How can I adjust the consistency of the buttermilk?

If it’s too thick, add more water. If it’s too thin, add a little more yogurt.

Enjoy! I hope this cool mint buttermilk becomes a summer staple in your home, just like it is in mine. Let me know in the comments if you try it and what you think!