What if I don't have asafoetida? Can I skip it?

Asafoetida adds a unique savory depth, but you can skip it or substitute with a tiny pinch of garlic powder for a similar pungent note.

Why does my buttermilk taste too sour or too bland?

Sourness depends on the yogurt's age — fresher yogurt is milder. Balance it by adding a pinch of sugar or extra salt, and a little more cumin powder.

Can I make this buttermilk ahead for a party?

Yes, blend up to 1 day ahead and refrigerate. Add the tadka and garnish only just before serving to keep the curry leaves crisp and the flavor bright.

Is this drink meant to be served warm or cold?

Always cold. The hot tadka is poured over the cold base, creating a temperature contrast that's part of the experience — serve immediately over ice or chilled.

Can I use dried curry leaves for the tadka?

Fresh curry leaves are strongly preferred for their fragrance and texture. If only dried are available, use half the amount and fry gently until crisp.

Home / Recipes / indian / Spiced Buttermilk

indianEasyvegetariannut free

Spiced Buttermilk

RATING

4.4/5(98)

TASTE SCORE

8/10

A refreshing and savory yogurt-based drink, blended with fragrant spices and fresh herbs. Light, tangy, and perfect as an afternoon cooler or digestive after a meal. Ready in minutes with everyday pantry ingredients.

PREP

10m

COOK

SERVES

1 KATORI

89 cal

SERVINGS

METHOD · 5 STEPS

prep
Get all the ingredients ready.
1.Whisk the yogurt in a large bowl until smooth and lump-free.
2.Peel and roughly chop the ginger; slit the green chili.
3.Measure out all the spices and keep them nearby.
mix · ~2 min
Blend the buttermilk.
1.Add the whisked yogurt, cold water, ginger, green chili, coriander leaves, mint, roasted cumin powder, salt, and asafoetida to a blender.
2.Blend on high speed for 1-2 minutes until the ginger and herbs are fully incorporated and the mixture is frothy.
TIPFor an extra-refreshing drink, use ice-cold water and chilled yogurt straight from the fridge.
temper · ~2 min
Make the tempering.
1.Heat the oil in a small tadka pan over medium heat.
2.Add the mustard seeds and let them splutter (30 sec).
3.Add the curry leaves and fry until fragrant and slightly crisp (15 sec).
4.Immediately remove from heat.
TIPStand back when adding the curry leaves — they splutter a lot. A splash guard helps.
mix · ~1 min
Pour the tempering over the buttermilk and stir.
1.Pour the blended buttermilk into a serving bowl or jug.
2.Pour the hot tempering directly over the buttermilk and stir well.
serve
Garnish and serve fresh.
Pour into glasses, sprinkle a pinch of roasted cumin powder and chopped coriander leaves on top. Serve immediately or refrigerate for up to an hour to let the flavors meld.
TIPServe over ice cubes if drinking right away on a hot day — it dilutes slightly and becomes even more refreshing.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the yogurt and water overnight before blending for a naturally thick and frothy buttermilk.
2
If using store-bought yogurt, whisk it first with a fork to ensure a smooth blend without lumps.
3
Adjust the green chili to your heat preference; remove the seeds for a milder drink.
4
The tadka (tempering) is best added just before serving to retain its aroma and crispy curry leaves.
5
For a dairy-free version, use full-fat coconut yogurt and coconut water for a similar tangy base.
6
Make a double batch and refrigerate for up to 2 days — shake well before serving as separation is natural.
7
Roast the cumin powder yourself: dry-toast whole cumin seeds, then grind. It makes a huge flavor difference.

RECIPE VARIATIONS

Adapt it for your goals.

Cucumber & Mint Cooler

Add 1/2 peeled cucumber and 2 tbsp extra mint leaves to the blender. Replace water with ice cubes for a thicker, salad-like cooler — perfect for summer afternoons.

Roasted Cumin & Pepper

Swap the tadka for 1/4 tsp freshly cracked black pepper and 1/2 tsp roasted cumin powder stirred directly into the blended buttermilk. A warming, simpler variation for cold days.

Sweet Mango Buttermilk

Replace the green chili, asafoetida, and tadka with 1/2 cup pureed ripe mango and 1 tbsp honey. Blend until smooth — a sweet, fruity twist for a dessert-like drink.

Spiced Tomato Buttermilk

Blend in 1 medium ripe tomato (boiled and peeled) along with the yogurt. Omit the tadka and garnish with chaat masala. A tangy, savory version reminiscent of Indian chaat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Probiotic-Rich Goodness

Yogurt is a natural source of live probiotics, which support gut health and enhance digestion when consumed regularly.

✓

Anti-Inflammatory Spices

Ginger and asafoetida both possess anti-inflammatory properties, helping to soothe the stomach and reduce bloating after meals.

✓

Hydrating & Low-Calorie

This drink is primarily water and yogurt, making it a hydrating, low-calorie beverage (approximately 50-70 calories per cup) ideal for weight management.

✓

Rich in Digestive Enzymes

The combination of yogurt, ginger, and green chili stimulates digestive enzymes, making this drink a traditional aide for heavy or spicy meals.

QUESTIONS?

Frequently asked questions

Yes, but thin it with a bit more water (about 1/4 cup extra) since Greek yogurt is thicker and may make the drink too dense.

PAIRS WELL WITH

Complete meals featuring this recipe

american·14 min·1677 cal

EXPLORE

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Spiced Buttermilk

For 4 servings

Get all the ingredients ready.

Blend the buttermilk.

Make the tempering.

Pour the tempering over the buttermilk and stir.

Garnish and serve fresh.