Chaas is Indian spiced buttermilk made with curd. It is a popular summer drink that requires only 15 minutes in the kitchen. I am sharing with you 3 flavors of chaas recipe – masala chaas, mint chaas, and beetroot chaas along with a flavorsome, homemade chaas masala powder recipe.
What is Chaas?
Chaas is a curd-based traditional Indian drink. It is as simple as throwing up salt, spices, curd, and 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 energising 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 helps in improving the general immunity of the body and reduce the stomach ailments like irritable bowel, stomach infections, irregular bowel movements.
The additives of ayurvedic ingredients like ginger and cumin powder relieve the stomach of any irritation.
Did you also know, buttermilk is full of electrolytes and is one of the best drinks to fight against the heat and loss of water from the body especially during summer.
What is the difference between chaas and lassi?
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 or salty but chaas (buttermilk) is always savory only.
Homemade Chaas Masala Powder
The homemade chaas masala gives so much depth of flavor 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 so 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 even after 6 months.
3 Chaas Recipe Variation
Masala Chaas: A teaspoon of homemade buttermilk spice mix transforms plain chaas into masala chaas. It is a classic flavor that is forever a favorite of mine.
Pudina (Mint) Chaas – The addition of fresh mint leaves, and green chilli in the masala chaas make the drink absolute summer favorite. 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 color 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.
It is not recommended to keep buttermilk at room temperature for more than 1 – 2 hours especially in hot and humid climatic conditions.
How To Pack Buttermilk for Office/School?
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.
It is advised not to store buttermilk in plastic bottles or containers while traveling. The sourness of the curd might react with the plastic and the outside heat.
More Summer Drink Recipes For You:
This post was originally published in March 2017. We have updated and revised it in June 2021 with more information whereas the recipe remains the same.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
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.