Masala Chaas
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
For 4 servings
4 steps. 5 minutes total.
- 1
Step 1
- a.Blend the Chaas Base
- b.In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
- c.Add the roasted cumin powder, kala namak, chaat masala, and salt.
- d.Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
- 2
Step 2
- a.Prepare the Tempering (Tadka - Optional)
- b.Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
- c.Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
- 3
Step 3
- a.Combine and Chill
- b.Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
- c.For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
- 4
Step 4
- a.Serve
- b.Give the chilled chaas a final stir before serving.
- c.Pour into glasses and garnish with a fresh mint sprig or a sprinkle of roasted cumin powder.
- d.Serve immediately as a refreshing drink alongside a meal or on its own.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, full-fat curd for the creamiest and most authentic flavor. Avoid sour curd.
- 2Always use roasted cumin powder (bhuna jeera) as it has a much deeper, nuttier aroma than raw cumin powder.
- 3For an extra smooth texture, you can strain the chaas through a fine-mesh sieve after blending to remove any herb or ginger bits.
- 4If you don't have a blender, use a traditional wooden churner (mathani) or a wire whisk in a deep bowl to blend the ingredients.
- 5The tempering (tadka) is optional but highly recommended as it adds a significant layer of aroma and flavor.
- 6Adjust the water quantity to achieve your preferred consistency. Add more for a thinner chaas, less for a thicker one.
Adapt it for your goals.
Pudina Chaas
For a more mint-forward flavor, increase the amount of mint leaves to 3-4 tablespoons and reduce the coriander.
Vegan ChaasVegan Chaas
Replace the dairy curd with a neutral-flavored plant-based yogurt like cashew or soy yogurt. Use a neutral oil instead of ghee for the tempering.
Beetroot ChaasBeetroot Chaas
Add a small, boiled, and chopped beetroot to the blender for a vibrant pink color and an earthy, sweet flavor.
Smoked Chaas (Dhungar)Smoked Chaas (Dhungar)
After preparing the chaas, place a small heatproof bowl in the center of the jug. Add a hot piece of charcoal to the bowl, pour a drop of ghee over it, and immediately cover the jug for 1-2 minutes to infuse a smoky flavor.
Why this is on our healthy list.
Aids Digestion
The probiotics in curd, combined with digestive spices like ginger, cumin, and hing, help soothe the stomach lining, prevent acidity, and promote a healthy gut microbiome.
Excellent Hydrator
With its high water content and electrolytes from salts like kala namak, Masala Chaas is a perfect natural beverage to replenish fluids and combat dehydration, especially in hot weather.
Rich in Probiotics
As a fermented beverage, chaas is a great source of probiotics. These beneficial bacteria support a healthy gut, improve immunity, and enhance the body's ability to absorb nutrients.
Natural Coolant
Ingredients like curd and mint leaves have natural cooling properties, making this drink an ideal choice to lower body temperature and provide immediate relief from summer heat.
Frequently asked questions
One serving (approximately 1 cup or 240ml) of this Masala Chaas contains about 70-90 calories, primarily depending on whether you use full-fat or low-fat curd and include the ghee tempering.