📝 About This Recipe
A cornerstone of Indian hospitality, Masala Chaas is a refreshing, probiotic-rich yogurt drink that serves as the perfect antidote to a spicy meal or a sweltering afternoon. Unlike its thicker cousin Lassi, Chaas is light, savory, and infused with the earthy aroma of roasted cumin and fresh cilantro. This traditional digestive aid balances creamy dairy with a cooling zing, making it a timeless staple in households across the Indian subcontinent.
🥗 Ingredients
The Dairy Base
- 2 cups Plain Whole Milk Yogurt (full-fat and chilled for best texture)
- 4 cups Chilled Water (adjust for desired consistency)
The Spice Blend
- 1.5 teaspoons Cumin Seeds (to be toasted and ground)
- 1 teaspoon Black Salt (Kala Namak) (provides the essential sulfurous, tangy depth)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Dry Mango Powder (Amchur) (for a subtle fruity sourness)
- 4-5 pieces Black Peppercorns (freshly cracked)
Fresh Aromatics
- 2 tablespoons Fresh Cilantro (finely minced)
- 1 tablespoon Fresh Mint Leaves (finely minced)
- 1/2 piece Green Chili (deseeded and minced very fine)
- 1/2 inch Ginger (grated and squeezed for juice only)
Optional Tempering (Tadka)
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard Seeds
- 5-6 pieces Curry Leaves (torn into small bits)
- 1 pinch Asafoetida (Hing)
👨🍳 Instructions
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1
Place a small skillet over medium-low heat and add the cumin seeds. Toast them for 2-3 minutes, shaking the pan frequently, until they turn a deep brown and release an earthy aroma.
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2
Transfer the toasted cumin seeds to a mortar and pestle or a spice grinder. Grind them into a coarse powder along with the black peppercorns.
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3
In a large mixing bowl or a traditional clay pot, add the 2 cups of chilled yogurt. Use a wire whisk or a traditional wooden churner (mathani) to beat the yogurt until it is completely smooth and no lumps remain.
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4
Slowly pour in 4 cups of ice-cold water while continuing to whisk vigorously. The goal is to create a thin, watery consistency that is still opaque and creamy.
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5
Add the freshly ground cumin-pepper powder, black salt, sea salt, and dry mango powder to the liquid base.
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6
Stir in the finely minced cilantro, mint, and the tiny bits of green chili. If you prefer a smoother drink, you can muddle the herbs before adding them.
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7
Grate the ginger over a small bowl and squeeze the pulp to release about 1/2 teaspoon of fresh ginger juice directly into the buttermilk; discard the fibrous pulp.
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8
Whisk the mixture for another 2 minutes until a light, frothy foam forms on the surface. This aeration is key to a traditional Chaas.
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9
Optional Tempering: Heat ghee in a small tadka pan. Add mustard seeds; once they pop, add curry leaves and asafoetida. Pour this hot aromatic oil over the buttermilk and stir immediately.
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10
Taste the Chaas and adjust the salt or cumin as needed. It should be tangy, salty, and slightly spicy.
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11
Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors of the herbs and spices to infuse deeply into the dairy.
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12
Give the drink one final vigorous stir or whisk to bring the foam back to life before pouring into tall glasses.
💡 Chef's Tips
Always use fresh yogurt; if the yogurt is too sour, balance it with a splash of milk or a pinch of sugar. For a perfectly smooth drink, you can blend all ingredients in a blender for 30 seconds, though traditional whisking provides a better texture. Don't skip the Black Salt (Kala Namak)—it provides the authentic 'umami' flavor that defines Indian buttermilk. If serving at a party, keep the Chaas in a copper or earthen pot to keep it naturally cool and add a rustic aesthetic. Adjust the water ratio to your liking; some prefer 'Patli Chaas' (very thin) while others like it slightly more substantial.
🍽️ Serving Suggestions
Serve chilled in tall brass or copper tumblers to maintain the temperature. Pair with a heavy North Indian meal like Butter Chicken or Dal Makhani to aid digestion. Enjoy as a mid-morning snack alongside some spicy roasted makhana (fox nuts) or masala peanuts. Serve as a welcome drink for guests during summer months, garnished with a fresh sprig of mint and a sprinkle of red chili powder. Accompany a traditional Thali meal to cleanse the palate between different vegetable dishes.