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A tall glass of masala chaas garnished with roasted cumin and fresh mint on a white marble counter

Masala Chaas (Spiced Indian Buttermilk)

A cooling, probiotic-rich Indian buttermilk drink made with yogurt, fresh herbs, and homemade chaas masala powder. Ready in 5 minutes and a Gujarati summer staple.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Ingredients Equipment Method Notes

Ingredients
  

For the Masala Chaas
  • 1 cup plain yogurt / curd (full-fat or low-fat)
  • 2 cups chilled water
  • 1 green chilli (adjust to heat preference)
  • 1/2 inch piece fresh ginger
  • 10 to 12 fresh coriander leaves (cilantro)
  • 6 to 8 fresh mint leaves
  • 1/2 teaspoon chaas masala powder (homemade, see post)
  • 1/4 teaspoon black salt (kala namak)
  • salt to taste
  • ice cubes to serve
For the Gujarati Vaghar (optional)
  • 1 teaspoon ghee
  • 1/4 teaspoon cumin seeds
  • 1 dried red chilli
  • 4 to 5 curry leaves

Equipment

  • Blender or hand churner (madani)
  • Small tadka pan (for vaghar variation)

Method
 

Blend the herbs
  1. Add the green chilli, ginger, coriander leaves, and mint leaves to a blender with 2 tablespoons of yogurt.
  2. Blend until completely smooth, about 30 seconds. This ensures no herb chunks in the final drink.
Make the chaas
  1. Add the remaining yogurt to the blender. Pour in the chilled water.
  2. Add the chaas masala powder, black salt, and regular salt.
  3. Blend for 20 to 30 seconds until frothy and well combined.
  4. Taste and adjust salt. Pour over ice into glasses.
Vaghar (optional)
  1. Heat ghee in a small tadka pan over medium-high heat until shimmering.
  2. Add cumin seeds and let them crackle for 15 seconds.
  3. Add the dried red chilli and curry leaves. Stand back, the curry leaves will splutter.
  4. Immediately pour the hot vaghar over the cold chaas and serve at once.

Notes

Consistency: Use a 1:2 yogurt-to-water ratio for medium thickness. Reduce water for creamier chaas; add more for a lighter drink.
Make ahead: Prep the yogurt-water base and refrigerate for up to 4 hours. Blend in fresh herbs just before serving.
Chaas masala substitute: If you don't have homemade chaas masala, use 1/4 tsp roasted cumin powder + a pinch of black salt as a quick stand-in.
Vegan option: Substitute thick coconut yogurt or cashew yogurt. Increase black salt slightly to compensate for the missing tang.
Storage: Best consumed within 1 to 2 hours of making. Do not store blended chaas overnight as the herbs lose freshness quickly.
The chaas masala powder recipe is in the post above. Make a batch and keep it for the whole summer.
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