Masala chaas, also known as spiced buttermilk, is a refreshing, healthy Indian summer drink made with homemade yogurt (curd), water, herbs, and a few Indian spices. It takes only 5 minutes to prepare and can be served with meals or any time of the day.
Growing up, my mom made different variations of neer majjige (South Indian spiced buttermilk), and we relished the drink after lunch and dinner every day. It is a staple drink even today at my home. My mom also frequently incorporates buttermilk in the preparation of ragi ambli (finger millet porridge). Buttermilk was often served to guests as a welcome drink instead of masala chai or coffee on hot summer days.
Today, I am sharing a simple masala chaas recipe popular in the northern and western states of India. This recipe is so easy to make. It can be made in under 5 minutes with only a few ingredients. It can be served at any time of the day or after meals.
Simple chaas with no masala are prepared by churning or blending only yogurt, water, salt, and roasted cumin powder (bhuna jeera powder). Chaas pair excellently with khichdi.
Also, when you suffer from acidity after eating a meal, include a glass of chaas in your diet. It is great for digestion and keeps you hydrated during summer.
Chaas is a perfect cooling drink for vrat/fasting days, as they are excellent probiotics and prevent digestive troubles. If you consume chaas during fasting, replace black or regular salt with sendha namak (rock salt).
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What is Chaas?
Chaas is a yogurt-based drink, popular across the Indian subcontinent. It is made with yoghurt, spices, and/or herbs.
It is also known by different names all over India. Mattha/chaach (Hindi), majjige (Kannada), majjiga (Telugu), neer mor (Tamil), sambharam (Malayalam), taak (Marathi).
Traditionally, plain chaas is made with a handheld wooden churner (mathani) or a wire whisk in a large pot. However, you can use a regular blender or an immersion blender to save time, as the traditional churning method takes longer.
Health Benefits of Chaas (Buttermilk)
Here are some of the amazing benefits of buttermilk.
- Reduces Acidity
- Aids Digestion
- Fights Constipation
- Cooling Effect.
- Prevents Dehydration.
- Good for Immunity
Ingredients
- Plain Yogurt (Curd): Fresh homemade curd works best for the chaas. Make sure the yogurt is not sour. Greek yogurt can also be used; just add extra water to thin it out.
- Water: Use chilled water for the best results.
- Green Chili: Optional. I used half Indian green chili, removing the seeds to control the heat. If you prefer a milder taste, you can skip it entirely.
- Ginger: adds a great flavor.
- Herbs: I used coriander leaves and mint leaves. They add great refreshing flavor to the spiced buttermilk, so do not skip these.
- Spices: You will need roasted cumin powder, chaat masala, black salt, and regular salt. Do not skip adding roasted cumin, as it significantly enhances the taste.
How to Make Masala Chaas at Home
Combine all the ingredients in a blender:
- 1 cup homemade yogurt (curd)
- 2 cups chilled water
- ½ inch ginger
- ½ green chili optional,
- 1 tablespoon coriander leaves
- 2-3 mint leaves
- ½ teaspoon roasted cumin powder
- ¼-1/2 teaspoon chaat masala, optional
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon salt to taste
Blend until it becomes smooth and frothy.
Pour into the serving glasses, garnish with fresh mint or coriander leaves, and sprinkle some roasted cumin on top.
Serve immediately or chill the masala chaas for a few hours before serving.
Serving Suggestions
It is served chilled in a tall glass or clay pot, typically garnished with roasted cumin powder or coriander leaves. It's a perfect accompaniment to your meals or can be enjoyed anytime during the day.
It is best served with spicy Indian meals like paneer butter masala, palak paneer, aloo gobi, chana masala, and parathas.
Storage Suggestions
The leftover masala buttermilk can be stored in an airtight container in the refrigerator for 2 days. You can also make it ahead and store it in the fridge.
Note: Herbs in the chaas lose their flavor when stored for longer in the fridge and may turn bitter. Hence, it is best enjoyed within a day or two.
Expert Tips
- Fresh Homemade Yogurt: Use fresh homemade whole milk curd for the best results. However, you can definitely use store-bought yogurt to make this chaas. Make sure it's fresh and not sour or stale.
- Vegan: To make this chaas vegan, use plant-based yogurt, like almond or coconut milk yogurt.
- Spicy: Adjust the green chili according to your taste. Skip if making for kids.
- Immersion Blender: If you don't have a regular blender, you can also use an immersion blender to make the chaas.
- Consistency: You can adjust the consistency of the chaas according to your preference. It should not be thick. For a thinner consistency, add more water.
Variations
Here are a few variations to chaas
- Plain Chaas: This is the classic, simple basic version of the chaas. It is made by blending yogurt, water, roasted cumin powder & salt (or black salt).
- Pudina (Mint) Chaas: In this version, mint leaves are added. Blend yogurt, water, mint leaves, green chili, roasted cumin, and black salt to give refreshing mint-flavored buttermilk.
- Masala Chaas with Tadka: In this version, tempering (or tadka) is added to the chaas, a popular method in South India. Blend yogurt, water, coriander leaves, curry leaves, green chili, ginger, and salt. For the tempering, heat oil and add mustard seeds, curry leaves, and hing (asafoetida). Cook until the mustard seeds begin to crackle, then add this tadka to the chaas.
- Boondi Chaas: If you like crunchiness in your buttermilk, then add plain or masala boondi just before serving as a garnish.
Frequently Asked Questions
Yes, they are the same. The word Chaas is a Hindi word for buttermilk. The consistency of chaas is thinner than the store-bought buttermilk.
Yes, Chaas is made from yogurt, providing a rich source of protein, calcium, and probiotics. Probiotics help to improve digestion and keep the gut healthy.
The spices used in chaas, like cumin powder, black pepper, and black salt, aid in digestion and provides relief from acidity and bloating.
Yes, you can. Chaas is a healthy drink, and it is best to consume daily, especially during the summer, as it helps to cool down the body from the scorching temperatures and aids digestion.
Yes, you can prepare Masala Chaas in advance and refrigerate it for up to 2 days.
Yes, You can make masala chaas vegan by replacing dairy yogurt with plant-based yogurts like almond milk, soy, or coconut yogurt.
Masala Chaas (Indian Spiced Buttermilk)
Equipment
Ingredients
- 1 cup homemade yogurt (curd)
- 2 cups chilled water
- ½ inch ginger
- ½ green chili optional, skip if you don't prefer
- 1 tablespoon coriander leaves
- 2-3 mint leaves
- ½ teaspoon roasted cumin powder
- ¼-1/2 teaspoon chaat masala optional
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon salt to taste
Garnish
- few coriander or mint leaves for garnish
Instructions
- Combine all the ingredients in a blender: homemade yogurt, chilled water, ginger, green chili (optional), herbs, and spices.
- Blend until it becomes smooth and frothy.
- Pour into the serving glasses, garnish with fresh mint or coriander leaves and sprinkle some roasted cumin.Serve immediately or chill masala chaas for few hours before serving.
Notes
- Fresh Homemade Yogurt: Use fresh homemade whole milk curd for the best results. However, you can definitely use store-bought yogurt to make this chaas. Make sure it's fresh and not sour or stale.
- Vegan: To make this chaas vegan, use plant-based yogurt, like almond or coconut milk yogurt.
- Spicy: Adjust the green chili according to your taste. Skip if making for kids.
- Immersion Blender: If you don't have a regular blender, you can also use an immersion blender to make the chaas.
- Consistency: You can adjust the consistency of the chaas according to your preference. It should not be thick. For a thinner consistency, add more water.
Nutrition
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