Spiced Yogurt Cooler Recipe – Cumin & Chili Indian Drink

Last Updated on 2 months by Neha Deshmukh

Spiced Yogurt Cooler Recipe – Cumin & Chili Indian Drink

Introduction

There’s just something about the Indian summer that calls for cooling, refreshing drinks, isn’t there? I remember my dadi (grandmother) always having a pitcher of something chilled and spiced in the fridge. This Spiced Yogurt Cooler – a simple blend of yogurt, roasted cumin, and a hint of chili – is inspired by those memories. It’s incredibly easy to make, bursting with flavor, and perfect for beating the heat. Trust me, once you try this, it’ll become your go-to summer cooler!

Why You’ll Love This Recipe

This isn’t just another yogurt drink. The tempering of spices in oil unlocks incredible aromas and flavors that elevate simple yogurt to something truly special. It’s quick – ready in under 10 minutes – and requires minimal ingredients. Plus, it’s wonderfully versatile. You can adjust the spice level to your liking and even adapt it for different occasions.

Ingredients

Here’s what you’ll need to make this delicious Spiced Yogurt Cooler:

• 1 cup Yogurt/Curd (about 240ml)
• 1 cup Water (about 240ml)
• ¼ tsp Roasted Cumin Powder
• Salt to taste
• 2 tsp Oil
• ½ tsp Cumin Seeds
• 4 Cloves
• 1 inch Cinnamon Stick
• 1 Dry Red Chili
• Few Curry Leaves (about 10-12)
• 2 Garlic cloves
• Green Chillies to taste
• Cilantro/Coriander Leaves for garnish

Ingredient Notes

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

• Roasted Cumin Powder: Don’t skip this! Roasting the cumin seeds before grinding them adds a smoky depth of flavor that’s essential. You can buy it pre-made, or easily roast and grind your own (instructions are readily available online!).
• Chili Choices: The type of dry red chili you use will impact the heat. Kashmiri chilies offer color with mild heat, while spicier varieties like Byadagi will give it a real kick. Feel free to experiment!
• Yogurt/Curd: I prefer using full-fat, slightly tangy yogurt for the best flavor and texture. Dahi (Indian yogurt) works beautifully, but Greek yogurt is also a good option – you might need to add a little extra water to thin it out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, whisk the yogurt in a bowl. Gradually add the water, whisking continuously, until you reach your desired consistency. I like mine fairly smooth, but a little texture is nice too.
2. Now, mix in the roasted cumin powder and salt. Give it a good stir and set it aside.
3. Heat the oil in a small skillet over medium heat. Once hot, add the cumin seeds and let them sizzle for about 5 seconds – you’ll know they’re ready when they start to pop!
4. Add the crushed cloves, cinnamon stick, and dry red chili to the skillet. Sauté for about 10 seconds, until fragrant. Be careful not to burn the spices!
5. Next, stir in the curry leaves, chopped garlic, and green chilies. Cook for another 30 seconds, until the garlic is lightly golden and everything smells amazing.
6. Remove the skillet from the heat and mix in the chopped cilantro leaves.
7. Pour the tempered spices into the yogurt mixture and stir well to combine. Make sure everything is nicely blended.
8. Serve chilled and enjoy!

Expert Tips

• Don’t be afraid to adjust the amount of green chili to suit your spice preference.
• For a smoother cooler, you can blend everything together in a blender after adding the tempered spices.
• Tempering the spices is key to unlocking their full flavor. Don’t rush this step!

Variations

This recipe is super adaptable. Here are a few ideas:

• Vegan Adaptation: Simply swap the yogurt for your favorite plant-based yogurt – coconut yogurt or almond yogurt work well.
• Spice Level: My friend, Priya, loves a really spicy cooler, so she adds an extra green chili and a pinch of cayenne pepper.
• Summer Cooling Drink: Add a squeeze of lime juice for an extra refreshing twist.
• Festival Adaptation: During Janmashtami or Holi, I sometimes add a pinch of cardamom powder for a festive touch.

Serving Suggestions

This Spiced Yogurt Cooler is fantastic on its own, but it also pairs beautifully with:

• Masala Khichadi (a comforting lentil and rice dish)
• Light Indian snacks like pakoras (fritters)
• As a refreshing accompaniment to a spicy meal

Storage Instructions

You can store leftover Spiced Yogurt Cooler in an airtight container in the refrigerator for up to 24 hours. The flavors might meld even more overnight! However, it’s best enjoyed fresh.

FAQs

• What type of yogurt works best for this cooler? Full-fat, slightly tangy yogurt is ideal, but Greek yogurt or dahi also work well.
• Can I make this ahead of time? Yes, you can make it a few hours in advance. Just store it in the fridge until ready to serve.
• How long will it keep? Up to 24 hours in the refrigerator.
• What is roasted cumin powder and where can I find it? It’s cumin seeds that have been dry-roasted and then ground into a powder. You can find it in most Indian grocery stores, or make your own!
• Can I adjust the consistency of the cooler? Absolutely! Add more water for a thinner consistency, or less for a thicker one.
• Are there any health benefits to this spiced yogurt cooler? Yogurt is a great source of probiotics, and cumin is known for its digestive properties. Plus, the spices add a boost of antioxidants!