Spicy Ginger Buttermilk Recipe – Authentic Indian Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Spicy Ginger Buttermilk Recipe – Authentic Indian Summer Cooler

Okay, let’s be real. When the Indian summer heat hits, nothing – and I mean nothing – beats a tall glass of cool, refreshing buttermilk. This isn’t just any buttermilk though; this is Spicy Ginger Buttermilk, a family favorite that’s been keeping us cool for generations. I first made this myself when I moved away from home and instantly missed my grandmother’s cooking. It’s surprisingly easy to make, and honestly, it’s a lifesaver!

Why You’ll Love This Recipe

This Spicy Ginger Buttermilk (called chaas or lassi in some parts of India) is the perfect blend of tangy, spicy, and cooling. It’s incredibly quick to whip up – seriously, 5 minutes is all you need! Plus, it’s a fantastic digestive aid, especially after a spicy meal. It’s a simple drink, but packed with flavour and goodness.

Ingredients

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

• 2 glasses buttermilk (made from 1 part curd + 4 parts water) – about 400ml
• 1 green chili
• 1 inch ginger
• Few curry leaves (about 10-12)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Curd/Yogurt: This is key. You absolutely want to use thick curd, also known as dahi. The thicker the curd, the creamier your buttermilk will be. If your curd isn’t thick enough, strain it through a muslin cloth for a couple of hours to remove excess water.
• Green Chili: The heat level is totally up to you! Some Indian varieties are seriously fiery, while others are milder. I usually use a Serrano or Thai green chili, but you can adjust based on your preference.
• Curry Leaves: Fresh curry leaves are a must! They add such a beautiful aroma and flavour. Dried curry leaves just don’t compare. If you can find kadi patta (the Hindi name), even better!
• Ginger: Freshly grated ginger is best. It gives a lovely zing that complements the chili and buttermilk perfectly.

Step-By-Step Instructions

Alright, let’s get to making this! It’s so easy, you’ll be sipping on this in no time.

1. First, prepare your buttermilk. Mix 1 part thick curd with 4 parts cold water. Whisk it really well until it’s smooth and there are no lumps.
2. Next, finely chop the green chili and grate the ginger. Don’t be afraid to taste a tiny bit of the chili to gauge the heat!
3. Now, in a pitcher, combine the buttermilk, chopped chili, grated ginger, curry leaves, and salt. Give it a good mix.
4. Pop it in the fridge for at least 30 minutes. This lets all the flavours meld together and gets it beautifully chilled. Trust me, this step is important!
5. Before serving, give it another stir. Pour into glasses and garnish with a fresh curry leaf if you’re feeling fancy.

Expert Tips

• Chill Everything: Use cold water and make sure your pitcher is chilled for the best results.
• Whisk Well: Don’t skimp on the whisking! You want a smooth, lump-free buttermilk.
• Taste as You Go: Adjust the salt and chili to your liking.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based yogurt! Coconut yogurt or almond yogurt work really well.
• Spice Level Adjustments: If you’re not a fan of spice, remove the seeds from the chili before chopping, or use a milder chili variety. For extra heat, add a pinch of cayenne pepper.
• Summer Cooling Properties: Add a pinch of roasted cumin powder for extra cooling benefits. My aunt swears by this!
• Regional Variations: In South India, they often add a pinch of asafoetida (hing) to buttermilk. In North India, you might find it served with a sprinkle of black salt (kala namak).

Serving Suggestions

This Spicy Ginger Buttermilk is amazing on its own, but it’s also fantastic with:

• Spicy Indian meals – it helps cool the palate.
• Snacks like pakoras or samosas.
• As a refreshing drink on a hot day.
• Alongside a light lunch.

Storage Instructions

You can store leftover buttermilk in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions!

• What type of curd/yogurt is best for buttermilk? Definitely thick, full-fat curd. It makes the creamiest, most flavorful buttermilk.
• Can I make this ahead of time? Yes, you can! Making it a few hours ahead allows the flavors to develop even more.
• How do I adjust the spice level? Remove the seeds from the chili, use a milder chili, or add less chili altogether.
• What are the health benefits of ginger buttermilk? It’s a great digestive aid, cooling for the body, and a good source of probiotics.
• Can I use dried curry leaves? While fresh is best, you can use dried in a pinch. Use about half the amount as you would fresh.

Enjoy this Spicy Ginger Buttermilk – I hope it keeps you as cool and happy as it keeps my family! Let me know in the comments if you try it and how you like it.