This refreshingly spicy buttermilk drink is a must-have for hot summers. This comes together without any fuss. Be prepared to make a fresh second batch, as your guests guzzle it down!
2CupsYogurtFull Fat, Soured. Or store-bought buttermilk
2CupsFiltered waterUse 1 cup if using buttermilk
2InchGingerFresh
4Green Chili PepperOr to taste
16SprigsCilantroLeaves + Stalk
1/4TeaspoonHimalayan Pink SaltSkip if buttermilk has salt
1TeaspoonLime JuiceOptional. Use if yogurt is not sour
8Ice CubesOptional (if you want to served chilled right away)
Tempering
1/2TeaspoonCoconut Oil
1/2TeaspoonMustard Seeds
1/4TeaspoonAsafoetida (Hing)Hing
1SprigCurry LeavesFinely cut
Instructions
Add roughly chopped green chili peppers, ginger root, cilantro sprigs and salt to a high speed blender.
Add yogurt/curd. Add water, ice cubes (if using) and lime juice (if the yogurt is not sour enough). If using full fat yogurt, use more water. If using buttermilk, add less water.
Blend at high speed until everything is blended and the buttermilk is frothy.
Taste and adjust the water, salt, spice and sourness levels. Give it one more churn in the blender.
Tempering
Heat coconut oil in a tempering dish. Splutter mustard seeds, add asafoetida (hing) and finely chopped curry leaves.
Pour tempering into the masala buttermilk. Mix and refrigerate or serve right away.