Cucumber mint buttermilk is a light, refreshing drink made with yoghurt, fresh cucumber and gentle seasoning. It is commonly enjoyed during warm weather as it cools the body and supports digestion.
This home-style version is mild, well balanced and very easy to prepare. It requires no cooking and comes together in minutes, making it perfect for beginners and everyday meals.
Recipe Information
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Serves: 3 to 4
Difficulty level: Very Easy
Ingredients
Main ingredients
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1½ cups plain natural yoghurt
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1 cup cold water
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½ medium cucumber, peeled and finely grated
Flavouring
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2 tablespoons finely chopped fresh mint leaves
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¼ teaspoon roasted cumin powder
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Salt to taste
Optional tempering
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½ teaspoon vegetable oil
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¼ teaspoon mustard seeds
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5 to 6 curry leaves
Step-by-Step Method
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Add the yoghurt to a mixing bowl and whisk until smooth and lump-free.
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Pour in the cold water and whisk again to make a thin but creamy buttermilk.
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Add the grated cucumber, chopped mint, roasted cumin powder and salt.
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Stir well until everything is evenly mixed.
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Taste and adjust salt if needed.
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If using tempering, heat the oil in a small pan over medium heat.
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Add the mustard seeds and allow them to pop.
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Add the curry leaves and cook for a few seconds until fragrant.
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Pour the tempering directly into the buttermilk and stir gently.
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Chill for 5 to 10 minutes before serving for best flavour.
Cooking Tips
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Whisk the yoghurt well before adding water to keep the drink smooth.
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Grate the cucumber finely so it blends easily into the buttermilk.
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Keep the seasoning mild so the drink stays light and refreshing.
Variations
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Vegan: Use unsweetened plant-based yoghurt.
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No tempering: Skip the tempering for a quicker version.
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Extra cooling: Add a few crushed coriander leaves along with mint.
Serving Suggestions
Serve chilled alongside lunch or dinner, especially with rice dishes, khichdi, or mildly spiced meals. It can also be enjoyed on its own as a mid-day refresher.
Storage and Reheating
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Store in the fridge for up to 24 hours.
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Stir well before serving.
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Do not freeze, as yoghurt separates when thawed.
