Cooling Indian Spiced Curd Recipe – Ginger, Chilli & Cumin Delight

Last Updated on 2 months by Neha Deshmukh

Cooling Indian Spiced Curd Recipe – Ginger, Chilli & Cumin Delight

Hey everyone! If you’re anything like me, you need something cool and refreshing during those hot Indian summers (or honestly, any warm day!). This spiced curd recipe is my go-to. It’s unbelievably easy, takes just minutes to whip up, and is packed with flavour. I first made this when I was craving something light after a particularly spicy meal, and it’s been a family favourite ever since. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any spiced curd. It’s a little burst of freshness with a lovely kick! It’s perfect as a quick snack, a side dish with lunch, or even a light dinner. Plus, it’s incredibly soothing for the tummy. Honestly, it’s a lifesaver when the heat gets to you. It’s also super adaptable – you can tweak the spice level to your liking, making it perfect for everyone.

Ingredients

Here’s what you’ll need to make this cooling delight:

• 1 cup Curd (approx. 240ml)
• 2 cups Water (approx. 480ml)
• 1 Green chilli
• 1 small piece Ginger
• 2 tsp Coriander leaves
• 2-3 Curry leaves
• 0.5 tsp Roasted cumin seeds powder (approx. 2.5g)
• 0.5 tsp Lemon juice (optional)
• Salt as required

Ingredient Notes

Let’s talk ingredients! Using good quality curd makes all the difference. I prefer using slightly sour curd for that authentic tang, but you can use any curd you like – even Greek yogurt works in a pinch (though it will be thicker, so add a little extra water).

The roasted cumin powder is a star here. Roasting the cumin seeds yourself really elevates the flavour, but store-bought is totally fine if you’re short on time. Just make sure it’s fresh!

Spice levels vary so much across India. My grandmother always added a generous amount of green chilli, while my aunt prefers a milder flavour. Feel free to adjust the amount of green chilli to suit your taste. Some people even add a pinch of black pepper for extra warmth.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, finely chop your green chilli, coriander leaves, and curry leaves. This is important – you don’t want big chunks of chilli overpowering everything! Chopping them finely also helps prevent any throat irritation.
2. Next, grate or finely chop the ginger. Fresh ginger is key here, trust me.
3. Now, in a blender or using a traditional mattu (if you have one!), blend the curd with the water until it’s beautifully smooth. No lumps allowed!
4. Add the chopped green chilli, ginger, coriander, and curry leaves to the curd mixture. Then, sprinkle in the roasted cumin powder and a pinch of salt.
5. If you like a little zing, squeeze in some fresh lemon juice. It really brightens up the flavours.
6. Give everything a good mix, and then… chill! Seriously, chilling it for at least 30 minutes (or even longer) allows the flavours to meld together and makes it extra refreshing.

Expert Tips

• Don’t skip the chilling step! It really makes a difference.
• For a smoother texture, you can strain the curd before blending.
• Taste as you go and adjust the salt and chilli to your liking.
• Using ice-cold water will speed up the chilling process.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the curd for a plant-based yogurt like coconut or almond yogurt. It won’t taste exactly the same, but it’s a delicious alternative.
• Spice Level: If you’re sensitive to spice, remove the seeds from the green chilli before chopping. Or, use a milder variety of chilli.
• Summer Cooling Drink: Add a little more water to make it a drinkable lassi-like consistency. Perfect for beating the heat!
• Festival Adaptation: My family loves serving this during summer festivals like Baisakhi or Onam. It’s a light and refreshing addition to the feast.

Serving Suggestions

This spiced curd is amazing on its own, but it also pairs beautifully with:

• Spicy rice dishes
• Indian thalis
• Grilled meats or vegetables
• As a dip with papadums or vegetable sticks

Storage Instructions

You can store leftover spiced curd in an airtight container in the refrigerator for up to 24 hours. The flavour might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What type of curd is best for this recipe? Honestly, any curd works! But I recommend a slightly sour curd for the most authentic flavour.
• Can I use store-bought roasted cumin powder? Absolutely! It’s a great time-saver. Just make sure it’s fresh.
• How can I adjust the consistency of the spiced curd? Add more water for a thinner consistency, or use thicker Greek yogurt for a richer, creamier texture.
• Is it necessary to chop the green chili and coriander finely? Yes, it is! It prevents overpowering the flavour and avoids any irritation.
• Can this be made ahead of time, and if so, for how long? Yes, you can make it a few hours ahead of time. Just give it a good stir before serving. I wouldn’t recommend storing it for more than 24 hours, though.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!