A slightly spicy, grassy palate cleanser popular in South India for its cooling properties, this drink is just the thing to get you back on your feet after a heavy meal.
Note: Most of the ingredients for this drink can be found in any supermarket, but you'll likely have to seek out asafoetida and curry leaves at an Indian grocery. Asafoetida, also known as hing, will last for years in your pantry, but fresh curry leaves are far more perishable, so pat your extras dry, seal them up in a ziploc bag, suck out the air, and keep them in the freezer until you need them again.
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- Yield:makes 2 1/2 cups, 2 large or 4 small servings
- Active time: 5 minutes
- Total time:5 minutes
- 1 cup buttermilk, chilled
- 1 cup cold water
- 2 tablespoons lemon juice from 1 to 2 lemons
- 1 tablespoon minced fresh ginger
- 1/2 fresh jalapeno, seeded and minced (about 2 teaspoons)
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 teaspoon asafoetida (see note above)
- Kosher salt
- 1 teaspoon vegetable oil
- 1 teaspoon yellow or black mustard seeds
- 4 curry leaves (see note above)
In a blender combine buttermilk, water, lemon juice, ginger, jalapeno, cilantro, asafoetida, and a pinch of salt. Cover and blend on high speed until mixture takes on a greenish tint, about 10 seconds. Taste and adjust for salt, then set aside.
Heat oil in a medium skillet over medium high heat until shimmering. Add mustard seeds and curry leaves, coat with oil, and cook until the mustard seeds begin to crackle and pop, 1 minute or less. Immediately remove from heat and add to blender. Stir mixture together until well combined, then serve immediately.