Chaas is Indian spiced buttermilk made with curd. I am sharing 3 flavours of chaas recipe – masala chaas, mint chaas, and beetroot chaas.
What is Chaas?
Chaas is a curd-based traditional Indian drink. It is as simple as combining salt, spices, and curd. Whisking until well combined.
A masala chaas is also known as buttermilk, masala chaach, neer mor, or namkeen lassi. All these names describe the same refreshing, soothing, and energizing summer drink.
Health Benefits of Chaas:
One glass of spiced buttermilk every day can keep all your digestive problems away!
The good bacteria of curd help improve the body’s general immunity and reduce stomach ailments like irritable bowel, stomach infections, and irregular bowel movements.
The additives of ayurvedic ingredients like ginger and cumin powder relieve the stomach of any irritation.
Did you also know that buttermilk is full of electrolytes and is one of the best drinks to fight against heat and body water loss, especially during summer?
Homemade Chaas Masala Powder
The homemade chaas masala gives so much depth of flavour to the buttermilk. You need only 3 ingredients – coriander seeds, cumin seeds, and whole peppercorns to make this spice powder at home.
This chaas masala powder is easy to make at home, vegan, gluten-free, and storage-friendly.
You can store it for 6 months in the refrigerator. The aroma and taste of the masala don’t change at all.
Chaas Recipe Variation
Masala Chaas: A teaspoon of homemade buttermilk spice mix transforms plain chaas into masala chaas. It is a classic flavour that is forever a favourite of mine.
Pudina (Mint) Chaas – Adding fresh mint leaves and green chilli to the masala chaas makes the drink an absolute summer favourite. Mint leaves not only make the chaas refreshing but also act as a great cooling agent for the summer heat.
Beetroot Chaas – Chukundar, or beetroot chaas is a healthy and delicious drink. Beetroot gives a beautiful pink colour to the chaas, and the addition of ginger; curry leaves add notes of spiciness.
Transfer the masala chaas to a glass jar or mason jar, seal the lid, and store in the fridge for 2 – 3 days or until ready to serve.
Keeping buttermilk at room temperature for more than 1 – 2 hours is not recommended, especially in hot and humid climatic conditions.
Do not store buttermilk in plastic bottles or containers while travelling. The sourness of the curd might react with the plastic and the outside heat.
FAQ Related To Chaas Recipe
Both lassi and chaas are made with curd. Chaas has a thin watery consistency, whereas lassi has a thick, creamy, luscious texture like a milkshake. Lassi can be both sweet and salty, but chaas (buttermilk) are always savoury only.
The best way to pack buttermilk will be in a glass bottle/mason jar with a tight-fitting lid or a stainless steel container. The glass/steel containers keep the buttermilk cool. They are a regular part of my husband’s lunchbox.
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Chaas Recipe – 3 Flavors
Ingredients For Chaas Spice Mix:
- 2 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 1 teaspoon whole peppercorns
Ingredients For Masala Chaas:
- 1 Cup curd or yogurt
- 2 Cup water, room temperature
- 1 teaspoon Chaas Masala
- rock salt or black salt to taste
- 5 – 6 ice cubes
Ingredients For Pudina Chaas:
- ¼ Cup fresh mint leaves
- 1 green chili or to taste
Ingredients For Beetroot Chaas:
- 1 beetroot, diced
- 1 teaspoon chopped ginger
- 5 – 6 curry leaves
Prepare Chaas Masala Powder
- Dry roast the spices in a cast iron pan or a heavy bottom pan for 1 – 2 minutes or until fragrant and aroma of spices is released. Turn off the heat. Grind them to a powder. Transfer to a jar and store.
- Combine all the ingredients and blend. You can use a hand mixer or manual whisk for combining the ingredients. Taste and adjust the seasoning accordingly.
- Serve masala chaas chilled or at room temperature. Stir well before serving.
Pudina (Mint) Chaas:
- Combine mint leaves, chilli along, 5 – 6 ice cubes with masala chaas. Blend until all the ingredients are combined well. Taste and adjust the seasoning as per personal preference.
- Serve pudina chaas immediately.
- Remove the skin of the beetroot and cut it into quarters. In a microwave-safe steamer, steam the beetroot for 3 – 4 minutes. Alternatively, you can grill it or steam it on a stovetop as well. I usually prefer grillin on a pan rather than steaming.
- Allow the beetroot to cool down completely. Once cooled, roughly chop it.
- Combine beetroot, ginger, curry leaves along with masala chaas and blend. If chaas seems too thick add 3 – 4 ice cubes and blend again.
- Serve beetroot chaas chilled or at room temperature.
- Make sure curd is not sour in taste for making the buttermilk.
- If required add a teaspoon of Chaat Masala in the buttermilk.
- Do not leave the buttermilk at room temperature or in the open for more than 1 – 2 hours especially in the hot/humid climate.
- A hand mixer is also useful to churn the ingredients for buttermilk.