Masala Buttermilk
A cooling, spiced yogurt drink that's salty, tangy, and incredibly refreshing. Fresh herbs and a quick tempering of mustard seeds and curry leaves make this Indian summer staple come alive in under 10 minutes.
For 4 servings
- prep
Get all ingredients ready for blending.
1.Peel the ginger and slit the green chili lengthwise.2.Chop the coriander and mint leaves.3.Measure out 2 cups chilled yogurt and 2 cups cold water. - mix · ~2 min
Blend the buttermilk base until frothy.
In a blender jar, combine yogurt, cold water, ginger, green chili, coriander leaves, mint leaves, salt, and cumin powder. Blend on high speed for 2 minutes until smooth and lightly frothy on top.
- mix
Adjust consistency and transfer to a serving jug.
Check the thickness — add a splash more water if needed. Pour the blended masala buttermilk into a jug or individual glasses.
- temper · ~1 min
Make the tempering.
1.Heat 1 teaspoon oil in a small pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (15 seconds).3.Add curry leaves and a pinch of asafoetida, cook until fragrant (10 seconds).4.Immediately turn off the heat.TIPKeep the heat medium — high heat burns the curry leaves and makes the tempering bitter. - mix
Pour the tempering over the buttermilk and stir.
Pour the hot tempering directly over the prepared buttermilk. Stir well to combine. The sizzle as the hot oil hits the cold buttermilk releases all the aromatics.
- serve
Serve immediately, or chill and serve cold.
Pour into glasses and enjoy at once. To serve later, skip the tempering until just before drinking, or refrigerate up to 2 hours after tempering. Stir well before pouring.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt for a creamier, richer masala buttermilk texture.
- 2Blend until just frothy — over-blending can make the buttermilk thin and watery.
- 3Let the mustard seeds splutter fully before adding curry leaves to avoid bitterness.
- 4Chill the yogurt and water overnight for an extra-refreshing drink without diluting flavor.
- 5Temper the buttermilk only just before serving to preserve the aroma and texture.
- 6For a thinner consistency, add a splash of cold water after blending, not more yogurt.
Adapt it for your goals.
Low-fat
Replace full-fat yogurt with low-fat or Greek yogurt thinned with water. The drink remains tangy and refreshing with fewer calories.
veganVegan
Swap dairy yogurt with unsweetened coconut or almond yogurt; use coconut oil for tempering. A lighter, plant-based version of this Indian cooler.
spicySpicy
Add an extra green chili or a pinch of red chili powder during blending. Ideal for those who crave heat alongside the cool yogurt.
herb forwardHerb-forward
Double the mint and coriander leaves for a fresher, greener flavor profile. Pairs beautifully with spicy meals.
jainJain
Omit onion and garlic (already absent) and use a pinch of black salt instead of asafoetida if preferred. The tempering stays Jain-friendly with oil and mustard seeds only.
Why this is on our healthy list.
Gut-Friendly Probiotics
Yogurt is a natural source of live probiotics that support digestion and immune health when consumed fresh.
Anti-Inflammatory Spices
Ginger, cumin, and asafoetida have anti-inflammatory properties that may aid digestion and reduce bloating.
Rich in Calcium
One serving provides a significant amount of calcium from yogurt, important for bone and teeth health.
Low-Calorie Hydration
This spiced buttermilk is primarily water and yogurt, making it a low-calorie, hydrating drink ideal for hot weather.
Frequently asked questions
Yes, but dilute it with extra water (about 1:1.5 ratio) to achieve a drinkable consistency, as Greek yogurt is thicker.
