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Jain Spiced Buttermilk (No Mint/Coriander)

Jain Spiced Buttermilk is a no-mint, no-coriander chaas with roasted cumin, black salt, pepper, and dry ginger.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Jain Spiced Buttermilk (No Mint/Coriander)

2 mintotal

Prep 2 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

Active time only; whisk just before serving for the lightest froth.

Method

  1. In a mixing bowl, take the fresh curd and whisk it until it is completely smooth and creamy.

  2. Add the roasted cumin powder, black salt, black pepper powder, and dry ginger powder to the smooth curd.

  3. Whisk the spices into the curd so they are evenly distributed without forming dry lumps.

  4. Gradually pour in the chilled water while whisking continuously to thin out the buttermilk and create a slight froth.

  5. Pour into glasses and serve chilled.

How to tell it's done

A light, watery, pale white liquid speckled heavily with dark brown roasted cumin powder, offering a sharp, savory, and warming taste.

Getting it right

Tip

Strict Jain diets avoid fresh green leafy vegetables like coriander and mint during certain periods. Roasted cumin and dry ginger give this buttermilk a bold, savory flavor without using those herbs.

What to serve it with

Serve cold alongside any Jain meal, especially a rich Gujarati thali.

Common mistakes

The spices sit in dry lumps on the surface.
Whisk them into the thick curd first, before any water. Powdered spice tipped into thin buttermilk floats and clumps, and no amount of stirring disperses it afterwards.

Substitutions

  • Roasted cumin can be replaced by ajwain for a sharper, more warming chaas.

Storing and reheating

Drink fresh. The spiced curd base keeps a day in the fridge; thin it with cold water at the glass. Buttermilk already thinned separates within hours and turns sour by the next day.