Growing up, my mom made different variations of buttermilk (majjige), and we relished the drink after lunch 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 tea 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).
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
Here are the ingredients required to make the masala chaas recipe at home.
Plain Yogurt (Curd): Fresh homemade whole milk 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 a Thai 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: 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 on top. Serve immediately or chill masala chaas for a few hours before serving.
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. It is best served with spicy Indian meals like paneer makhani, palak paneer, aloo gobi, chana masala, and parathas. 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.
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.
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