Masala Chaas is an Indian style spiced buttermilk made with only 4 ingredients – curd, water, salt, and cumin powder. It is a popular summer drink that requires only 15 minutes in the kitchen. A tall glass of spiced buttermilk is a refreshing as well as a fabulous digestive drink.
What is Chaas or Buttermilk?
Chaas is a curd/yogurt-based Indian drink made in variations across the country. Its as simple as throwing up salt, spices, yogurt, and whisking until well combined. It is also known as buttermilk, masala chaach, neer mor, or namkeen lassi.
Health Benefits:
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.
Ingredients Required:
Only 4 ingredients are required to make a delicious and refreshing glass of buttermilk at home:
Curd or yogurt
Water
Salt to taste
Roasted Cumin Powder
Flavored Buttermilk…
Pudina (Mint) Chaas – The addition of fresh mint leaves in the plain masala chaas make the drink absolute summer favorite. Mint leaves not only makes 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 the beautiful pink color to the chaas and the addition of ginger, curry leaves make chaas all the more delicious. If you steaming beetroot for buttermilk, use leftover for making beetroot hummus.
How To Store Masala Chaas?
Transfer masala chaas to a glass jar 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.
What is the difference between chaas and lassi?
Both are curd/yogurt-based drinks. Chaas has thin watery consistency whereas lassi has a thick, creamy, luscious texture like a milkshake. Lassi can be both sweet or salty but chaas is always savory only.
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Masala Chaas – 3 Flavors
- Blender
Ingredients
For Masala Chaas:
- 1/2 Cup curd or yogurt
- 2 Cup water, room temperature
- 1 Teaspoon roasted cumin powder (jeera powder)
- Salt to taste
For Pudina Chaas:
- 1/4 Cup fresh mint leaves
For Beetroot Chaas:
- 1 whole beetroot
- 1 teaspoon grated ginger
- 1 tablespoon curry leaves
Instructions
How To Make Masala Chaas:
- Combine all the ingredients in a blender 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.
How To Make Pudina (Mint) Chaas:
- Combine mint leaves and water in a blender to a smooth paste. Add curd and the remaining ingredients. Blend until all the ingredients are combined well. Taste and adjust the seasoning as per personal preference.
- Add ice cubes and serve pudina chaas immediately.
How To Make Beetroot Chaas:
- Remove the skin of the beetroot and cut it into half. In a microwave-safe steamer, steam the beetroot for 3 – 4 minutes. Alternatively, you can boil it as well or steam it in a stovetop steamer. I usually prefer steaming rather than boiling.
- Allow the beetroot to cool down completely. Once cooled, roughly chop it.
- Add curd, water, salt, ginger, curry leaves, steamed beetroot, and spices in a blender. Whisk until all combined well.
- Serve beetroot chaas chilled or at room temperature.
Recipe Notes:
- Make sure curd is not sour in taste for making the buttermilk.Â
- If required add a teaspoon of Chaat Masala in the buttermilk.Â
- Do not leave the buttermilk at room temperature or in the open for more than 1 – 2 hours especially in the hot/humid climate.Â
- A hand mixer is also useful to churn the ingredients for buttermilk.Â
