Chaas is an Indian version of yogurt drink. Lassi being the sweet version and chaas being the savoury version. Normal Chaas is made by churning the yogurt with salt and roasted cumin seed powder whereas masala chaas has all the necessary ingredients to make it spicy 🙂
Chaas is very much suitable and is recommended to consume daily during summers to beat the heat and to stay hydrated.
Traditionally chaas/buttermilk were the leftover thin liquid after churning butter from curd. To this thin liquid we add all the necessary ingredients like mint, green chilli, hing, coriander leaves etc to make it a spicy buttermilk. This procedure is still carried forward in my moms house. However I dont often make butter in my kitchen as it takes nearly a month to accumulate the cream from milk and hence used homemade curd/yogurt. I have also added lemon juice to introduce sour taste which is totally optional. If the curd your using is already sour, you blindly can skip this step.
Measuring used – 1 cup= 250ml
Curd/Yogurt – 1 cup
Coriander leaves – 3 tbsp(chopped)
Pudina/Mint leaves – 3 tbsp(chopped)
Green chillies – 3
Ginger – 1/4 ”
Roasted Cumin powder/Buna jeera powder – 1/2 tsp
Rock salt – to taste
Lemon juice – 1/4 tsp
Asafoetida – a pinch
Ice cubes – 4
- In a mixer grinder jar, add all the ingredients except curd and ice cubes
- Add 1/2 cup water and ice cubes. Blend to a smooth paste
- Now add curd to this mixture and further blend for about a minute
- Transfer it in a bowl and chill in the refrigerator till use
- You also can add onion and garlic when grinding the ingredient to enrich the taste. I somehow do not like it.
- Adding buna jeera is a must ! That gives an outstanding taste
- Buttermilk are best to beat the heat during summers