Cucumber Buttermilk Recipe – Indian Summer Cooler with Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Cucumber Buttermilk Recipe – Indian Summer Cooler With Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And trust me, this Cucumber Buttermilk – with a little twist of curry leaves – is a total game changer. I first made this a few years ago when I was craving something cooling and flavorful, and it’s been a family favorite ever since. It’s quick, easy, and seriously delicious!

Why You’ll Love This Recipe

This isn’t your average buttermilk. We’re taking a classic Indian cooler and giving it a vibrant upgrade. It’s the perfect balance of tangy, savory, and cooling – everything you need on a hot day. Plus, it’s incredibly easy to make with just a handful of ingredients. Seriously, in under 10 minutes you’ll have a pitcher of this goodness ready to go!

Ingredients

Here’s what you’ll need to whip up this refreshing drink:

• 1 cup soymilk buttermilk
• 1 tablespoon lemon juice
• 4 curry leaves
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt
• ? cup cilantro, roughly chopped
• 1 cucumber
• Ice cubes (as needed)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Soymilk Buttermilk: I love using soymilk buttermilk for a lighter, plant-based version. It’s surprisingly creamy and works beautifully. You can find it in most supermarkets these days, or even make your own!
• Curry Leaves: Don’t skip these! They add such a unique, aromatic flavor that elevates the buttermilk. They’re a staple in South Indian cooking and bring a lovely savory note.
• Black Salt (Kala Namak): This isn’t your regular table salt. Black salt has a distinctive sulfurous aroma that adds a wonderful depth of flavor. It’s what gives this drink that authentic Indian touch.
• Chaat Masala: This spice blend is a lifesaver! It adds a tangy, savory, and slightly sweet flavor. Different regions in India have their own variations of chaat masala, so feel free to use your favorite brand. Traditionally, buttermilk variations in North India lean heavily on roasted cumin and black salt, while South Indian versions often incorporate curry leaves and green chilies.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, pour 1 cup of soymilk buttermilk and 1 tablespoon of lemon juice into your blender.
2. Now, add 4 fragrant curry leaves, 1 teaspoon of cumin powder, 1 teaspoon of chaat masala, and 1 teaspoon of black salt.
3. Toss in a handful of roughly chopped cilantro – about ? cup – and add ice cubes if you like it extra chilled.
4. Next, chop up your cucumber and add it to the blender.
5. Blend everything together until it’s smooth and juice-like. If you prefer a smoother consistency, strain the mixture through a fine-mesh sieve.
6. Pour into glasses and serve immediately!

Expert Tips

Here are a few things I’ve learned over the years:

• For a super chilled drink, chill the cucumber beforehand.
• Don’t over-blend! You want it smooth, but not frothy.
• Adjust the lemon juice to your liking – some people prefer a tangier buttermilk.
• A pinch of roasted cumin powder can enhance the flavor even further.

Variations

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

• Vegan Adaptation: Already using soymilk buttermilk? You’re good to go! This recipe is naturally vegan.
• Spice Level: If you like a little heat, add a pinch of green chili along with the other spices. My friend, Priya, loves adding a tiny piece of ginger too!
• Summer Cooling Drink: Add a few mint leaves for an extra cooling effect.
• Festival Adaptations: This is a fantastic drink to serve during summer festivals like Baisakhi or Onam. It’s light, refreshing, and perfect for beating the heat.

Serving Suggestions

This Cucumber Buttermilk is delicious on its own, but it also pairs well with:

• Spicy Indian snacks like pakoras or samosas.
• A light lunch of dal and rice.
• Grilled meats or vegetables.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Is this drink suitable for daily consumption? Absolutely! It’s a healthy and refreshing drink that can be enjoyed daily in moderation.
• Can I use regular buttermilk instead of soymilk buttermilk? Yes, you can! Just use 1 cup of regular buttermilk. The flavor will be slightly different, but still delicious.
• What is the purpose of adding curry leaves to buttermilk? Curry leaves add a unique savory and aromatic flavor that complements the tanginess of the buttermilk. It’s a traditional South Indian touch!
• Can I make this ahead of time? You can blend it ahead of time, but it’s best to add the ice cubes just before serving to prevent it from becoming too diluted.
• How can I adjust the consistency of the buttermilk? If it’s too thick, add a little water or more soymilk buttermilk. If it’s too thin, add a few more ice cubes or a little yogurt (if not vegan).