Smoked Buttermilk

5 from 4 votes

Usually, in India, every household buttermilk is served after meals to improve digestion. This spiced and smoked buttermilk is very refreshing and easy to make.
Buttermilk helps to reduce body heat during the hot weather. The smoky-spicy flavour gives the regular buttermilk a unique twist and makes it more appetizing.
Beat the heat with this refreshing smoked buttermilk.
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Served AsBeverages, Lunch
Recipe Taste Salty, Tangy
Servings 3


  • 1 cup Curd
  • 2 cup Water
  • 1/2 tbsp Ghee or oil
  • 1 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafetida Hing
  • 5 to 6 Curry leaves
  • 1 to 2 Green Chilies
  • 1 tbsp tbsp Cilantro
  • 1 tbsp tbsp Mint leaves
  • 1/2 tsp tsp Cumin Powder
  • 1/4 tsp tsp Black Salt
  • 1/4th tsp Red Chili Powder
  • Salt to taste


  • In a Bowl, add curd, water, black salt, salt and cumin powder. Blend it well.
  • For tempering: Heat up ghee/oil in a small bowl. Once the ghee/oil is hot, add mustard seeds. when the mustard seeds start crackling, add cumin seeds and hing. Then Add curry leaves and green chilies, remove it from the flame.
  • Now pour the tempering on top of the buttermilk. Add chopped Cilantro and Mint leaves. Mix it well.
  • For Dhungar( the smoky flavour): Take 1 cube of Coal, hold a cube of coal with tongs on top of a flame.
    Smoked Buttermilk - Plattershare - Recipes, food stories and food lovers
  • After 2 minutes, put the coal in a small steel bowl and put that bowl on the top of the buttermilk.
    Smoked Buttermilk - Plattershare - Recipes, food stories and food lovers
  • Now add 1/2 tsp ghee, a pinch of red chilly powder and cumin powder on top of the coal. And once the smoke starts coming out, immediately Cover the lid. Keep it covered for about 2 minutes, so it captures the smoky flavor / aroma.
    Smoked Buttermilk - Plattershare - Recipes, food stories and food lovers
  • Now remove the small bowl and give a quick stir. and serve it chilled in a glass.


“Dhungar”- Dhungar is a technique of imparting a smoky flavour to a dish, when a particular dish has finished cooking, a live coal is taken and it is put into a small bowl then ghee and other spices are poured on it, when it starts to smoke this is put in the middle of the pot, the smoke from the coal must be trapped in the pot by tightly closing the lid.
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5 from 4 votes

Recipe Nutrition

Calories: 105 kcal | Carbohydrates: 4 g | Protein: 8 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Cholesterol: 6 mg | Sodium: 260 mg | Potassium: 36 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 206 IU | Vitamin C: 36 mg | Calcium: 132 mg | Iron: 2 mg

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Mehek Desai
Mehek Desai

I'm a Freelance Writer, a Fashion Stylist and a Home Chef. I love cooking and try to make healthy food innovatively, as much as I can

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