Buttermilk masala is a spiced, savory Indian drink made by blending fresh buttermilk with roasted spices, herbs, and often a tempering of mustard seeds and curry leaves. It’s a popular cooling side dish in North Indian meals, especially alongside spicy curries and biryanis. This recipe creates a thick, creamy, and well-balanced masala buttermilk that’s quick to prepare and uses common pantry spices. The HSN code for buttermilk (classified as a dairy product) is 0403, which is useful for anyone looking to understand its trade classification.
Ingredients
- 2 cups (480 ml) fresh buttermilk (or 2 cups plain yogurt blended with 1 cup water)
- 1/2 cup (120 ml) water (if using fresh buttermilk, adjust to desired consistency)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon fenugreek seeds (optional)
- 1 tablespoon (15 ml) vegetable oil or ghee
- 1 teaspoon mustard seeds
- 1-2 dried red chilies, broken
- 1 sprig curry leaves (about 8-10 leaves)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon grated fresh ginger
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt to taste
Instructions
- In a small dry skillet over medium heat, toast the cumin seeds, black peppercorns, and fenugreek seeds (if using) for 1-2 minutes until fragrant. Stir constantly to avoid burning. Remove from heat and let cool slightly.
- Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.
- In a large bowl, whisk the fresh buttermilk (or yogurt-water mixture) with 1/2 cup (120 ml) water if using fresh buttermilk. The consistency should be pourable but slightly thick. Set aside.
- Heat the oil or ghee in a small pan over medium heat. Add the mustard seeds and let them splutter for about 30 seconds.
- Add the broken dried red chilies and curry leaves. Sauté for 20-30 seconds until the leaves are crisp and the chilies darken slightly.
- Turn off the heat and immediately add the turmeric powder, red chili powder, and grated ginger. Stir well to combine with the hot oil.
- Pour this tempering into the bowl of buttermilk. Add the ground spice powder and salt to taste.
- Stir well to combine everything thoroughly. Taste and adjust seasoning if needed.
- Garnish with chopped cilantro and serve immediately or chill for 30 minutes before serving.
Tips
- Substitute for fresh buttermilk: If you don’t have fresh buttermilk, use 2 cups (480 g) plain yogurt blended with 1 cup (240 ml) cold water. This gives a thicker, richer result.
- Adjust consistency: For a thinner drink, add more water (up to 1 cup / 240 ml). For a thicker side dish, use less water or skip it entirely.
- Spice level: Reduce the red chili powder to 1/4 teaspoon for a milder version, or add a finely chopped green chili for extra heat.
- Common mistake: Do not boil the buttermilk after adding the tempering, as it will curdle. Keep the heat off when combining.
Serving Suggestions
Serve this masala buttermilk chilled as a refreshing side to spicy biryanis, pulaos, or grilled meats. It also pairs well with vegetable curries and lentil dishes (dal) to balance heat. For a traditional Indian thali, serve it in a small bowl alongside the main meal.
Variations
- Minty Buttermilk: Add 1/4 cup (15 g) fresh mint leaves along with the cilantro for a cooling twist.
- Garlic-Infused: Add 1 teaspoon of finely minced garlic to the tempering along with the ginger for a pungent kick.
- Chaas-Style: Blend the buttermilk with the spices and tempering in a blender for 30 seconds to create a frothy, smooth drink (common in Gujarat).
- No-Tempering Version: Simply whisk the buttermilk with the ground spice powder, salt, and fresh herbs, skipping the oil tempering for a lighter, raw-flavored drink.
Storage and Reheating
Store leftover buttermilk masala in an airtight container in the refrigerator for up to 2 days. Stir well before serving. Do not reheat, as it will curdle; serve cold or at room temperature. If it separates, give it a good whisk or shake in a sealed jar to recombine.
Frequently Asked Questions
What is the HSN code for buttermilk? The HSN code for buttermilk, as a dairy product, is 0403. This code covers buttermilk, curdled milk and cream, kefir, and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or flavoring.
Can I use store-bought cultured buttermilk? Yes, store-bought cultured buttermilk works perfectly. It is usually thinner than traditional Indian chaas, so you may want to add less water or skip it entirely.
Why does my buttermilk taste sour? Fresh buttermilk has a naturally tangy flavor. If it tastes overly sour, it may be past its prime. Check the expiration date and taste a small amount before using. You can balance sourness by adding a pinch of sugar or a little more salt.
Can I make this vegan? Yes, use unsweetened plant-based yogurt (like soy or coconut) mixed with water to replace the buttermilk. The taste will differ slightly, but the spices and tempering will still give a flavorful result.
Is it okay to drink this after a meal? Yes, in many Indian households, spiced buttermilk is served after meals to aid digestion. However, avoid drinking it immediately after a very heavy meal if you have a sensitive stomach, as the spices may cause discomfort.
How do I make it frothy without a blender? Use a whisk and vigorously beat the buttermilk for 2-3 minutes until bubbles form. You can also use a hand-held milk frother for a quick foam.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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