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Spicy Buttermilk Soup

Spicy Buttermilk Soup is a yogurt based South Indian soup recipe that is deliciously spicy and tangy, in addition to being packed with nutritional benefits. Enjoy it as a soup or mix it up with some steamed brown rice and dal, South Indian style!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish, Soup
Cuisine: Indian
Servings: 4
Calories: 163kcal


  • 1 Cup Yogurt Whole milk
  • 2 Tbsp Roasted Bengal Gram Daliya/Chickpeas
  • 1/2 Cup Opo Squash Peeled, cut, seeds removed
  • 1/4 Cup Okra Cut into small pieces
  • 1 Tbsp Ginger Fresh
  • 1/2 Cup Coconut Freshly grated
  • 1/4 Tsp Turmeric Powder
  • 1 Pepper Green Chili Pepper Medium length
  • 1 Pepper Dry Red Chili Small
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1/4 Cup Cilantro Fresh, fine cut
  • 1/2 Tsp Sea Salt Or to taste
  • 1 Tbsp Coconut Oil Organic, cold pressed


  • Add yogurt to a blender/mixer along with 2 cups of water and blend to a fine buttermilk purée. Empty it into a bowl.
  • In the same blender jar, blend ginger, coconut, green chili pepper and roasted Bengal gram to a fine paste, using a little bit of the buttermilk that you just made. Add salt and the rest of the buttermilk and blend one more time so they mix well
  • Set Instant Pot (IP) to 'saute' mode and add oil (you can also do this in a pan on a stove top). Once the oil is hot, add seasoning ingredients (cumin and mustard seeds, dry red chili pepper). Allow the mustard seeds to crackle and then add the vegetables (opo squash, okra), turmeric. Cover and cook for 3-4 minutes
  • Add blended buttermilk with spices to the pan and cook for 3-4 minutes. Turn off the IP as soon as you see bubbles pop up
  • Transfer to a bowl, garnish with cilantro and serve hot


Great by itself as a soup or with some steamed brown rice and dal.
*Use organic ingredients wherever possible


Calories: 163kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Cholesterol: 8mg | Sodium: 272mg | Potassium: 358mg | Fiber: 3g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 1.6mg