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.
Equipment
- Blender or hand churner (madani)
- Small tadka pan (for vaghar variation)
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
Instructions
Blend the herbs
- Add the green chilli, ginger, coriander leaves, and mint leaves to a blender with 2 tablespoons of yogurt.
- Blend until completely smooth, about 30 seconds. This ensures no herb chunks in the final drink.
Make the chaas
- Add the remaining yogurt to the blender. Pour in the chilled water.
- Add the chaas masala powder, black salt, and regular salt.
- Blend for 20 to 30 seconds until frothy and well combined.
- Taste and adjust salt. Pour over ice into glasses.
Vaghar (optional)
- Heat ghee in a small tadka pan over medium-high heat until shimmering.
- Add cumin seeds and let them crackle for 15 seconds.
- Add the dried red chilli and curry leaves. Stand back, the curry leaves will splutter.
- 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.
Tried this recipe?Let us know how it was!