This Indian masala buttermilk recipe is a refreshing and flavorful drink that is perfect for a hot summer day. The recipe calls for a blend of aromatic spices, including cumin, mustard, fennel, and coriander seeds, which are dry roasted and ground to release their flavors. These spices are then mixed with cumin and coriander powders, red chili powder, garam masala, chaat masala, amchur powder, and salt to create a spice mixture. This spice mixture is then stirred into a smooth blend of yogurt and water to create the buttermilk. Chopped cilantro and mint are added for additional flavor and freshness. The buttermilk can be served chilled, garnished with additional herbs if desired.
Ingredients:
- 2 cups plain yogurt/curd
- 1 cup water
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon chaat masala
- 1/4 teaspoon amchur (dried mango) powder
- 1/4 teaspoon salt
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
Instructions:
- In a blender, combine the yogurt and water and blend until smooth.
- In a small pan, dry roast the cumin seeds, mustard seeds, fennel seeds, and coriander seeds until fragrant.
- Grind the roasted spices in a spice grinder or with a mortar and pestle.
- In a large bowl, combine the ground spices with the cumin powder, coriander powder, red chili powder, garam masala, chaat masala, amchur powder, and salt.
- Add the blended yogurt mixture to the spice mixture and stir to combine.
- Stir in the chopped cilantro and mint.
- Serve chilled, garnished with additional chopped herbs if desired.
I hope you enjoy this recipe!