Taak
A light, spiced Indian buttermilk drink that cools the body and aids digestion. Made by blending yogurt with water and a fragrant tempering of curry leaves, ginger, and cumin. It is especially popular in Maharashtra and Gujarat as a summer refreshment or a soothing accompaniment to a hearty meal.
For 4 servings
- mix · ~2 min
Whisk the yogurt with water and seasonings.
1.In a large bowl, whisk the yogurt until completely smooth with no lumps.2.Gradually add the cold water and whisk continuously until the mixture is light and frothy.3.Add the grated ginger and salt. Mix well. - temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat.2.Add mustard seeds and let them crackle and pop (30 seconds).3.Add cumin seeds and cook until they turn golden and release their aroma (20 seconds).4.Toss in the curry leaves and slit green chili. Sauté until leaves turn crisp (30 seconds).5.Switch off the heat immediately so the spices don't burn.TIPUse medium heat — high heat burns the mustard and cumin seeds, turning them bitter. - mix · ~1 min
Combine tempering with the buttermilk.
1.Pour the hot tempering directly over the whisked buttermilk.2.Stir well to infuse the smoky, spiced flavor throughout. - garnish
Garnish with cilantro and serve.
Ladle the taak into glasses. Garnish each serving with a generous pinch of freshly chopped cilantro. Serve immediately or keep chilled until ready to drink.
TIPTaste and adjust the salt at the very end — a tiny pinch more can make the tanginess pop.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice-cold water and chilled yogurt for the most refreshing taak.
- 2Whisk the yogurt until completely smooth before adding water to avoid lumps.
- 3Switch off the heat immediately after adding curry leaves to prevent bitterness.
- 4For a frothier texture, use a hand blender or whisk vigorously for 30 seconds.
- 5Make ahead: prepare the buttermilk base (without tempering) and refrigerate; temper just before serving.
- 6Taste and adjust salt after adding tempering — the tadka can slightly mute the tanginess.
Adapt it for your goals.
Vegan
Replace yogurt with unsweetened plant-based yogurt (e.g., soy or coconut) and use the same water ratio. The result is a lighter, dairy-free taak that still benefits from the tempering.
low fatLow-fat
Use low-fat or non-fat yogurt (Greek or regular) and reduce or skip the oil entirely by dry-roasting the mustard and cumin seeds before adding to the buttermilk.
herbaceousHerbaceous
Add 1 tablespoon of finely chopped fresh mint or coriander stems along with the tempering for a brighter, herb-forward flavour.
Why this is on our healthy list.
Probiotic-rich
Yogurt is a natural source of live probiotics that support gut health and digestion, especially when consumed without heavy heating.
Anti-inflammatory spices
Ginger and cumin contain anti-inflammatory compounds that can soothe the digestive tract and reduce bloating.
Hydrating and cooling
The high water content and chilled serving temperature make taak an excellent electrolyte-friendly summer drink that cools the body.
Frequently asked questions
Yes, slightly sour yogurt works well, but balance it with a pinch of sugar or jaggery if it becomes too tangy. Taste and adjust.
