Masala Chaas (Spiced Buttermilk)

Masala Chaas ( Indian Spiced Buttermilk) is a refreshing Indian drink that is mildly spicy and tangy and usually savored after meals to improve digestion.

The classic Chaas (Chaach/Mattha) also known as the Indian version of buttermilk is a refreshingly cooling summer drink made with creamy yogurt and seasonings. Called by various names across the country this spiced Indian buttermilk drink features lots of bold, delicious spices.

It is basically a spiced and healthy yogurt or curd-based drink which is typically served during the scorching summer heat to reduce the body temperature and to give a soothing effect.

Buttermilk or Chaas is made with curd, water, and spices. But it is considered to be better than curd because, with all the benefits that curd offers, it is without the fat content of the latter which makes it even a better drink for weight watchers, diabetics, and heart patients. It is a good source of Vitamin B complex, potassium, and protein and is much easier to digest than regular curd. It is one of the best sources of calcium for those who are lactose intolerant.

This summer drink in known by various names all over India – mattha (Hindi), taak (Marathi), chaach (Hindi), majjige (Kannada), moru (Tamil & Malayalam), majjiga (Telugu).

The North Indian versions of chaas are very simple and the ingredients are churned or blitzed in a blender.

The South Indian version has a few herbs and spices blended with the buttermilk and later mixed with a fried tempering mixture of mustard seeds, cumin, and curry leaves.

Ingredients for Masala Chaas

• 1 cup plain yogurt (dahi)
• 2 cups cold water
• 1 green chilli
• ½ inch ginger
• ½ teaspoon salt
• 1 teaspoon roasted cumin powder
• ¼ teaspoon black pepper powder
• 5 to 6 small ice cubes – optional
• 8-10 chopped mint leaves
• 1 teaspoon chopped cilantro (coriander leaves)

Instructions for Masala Chaas

1. firstly, in a blender take mint leaves, coriander leaves, green chilli and ginger.
2. also, add 1 cup of thick curd.
3. Now add 1 teaspoon of roasted ground cumin, ¼ teaspoon of black pepper powder, and ½ teaspoon of black salt (or regular salt, as needed).
4. also, add lemon juice. skip lemon if the curd is sour.
5. For a colder spiced Indian buttermilk, add a few ice cubes.
7. Blend for 2 to 3 minutes, until the ingredients are combined and the curd has been whisked well.
8. You should see a nice frothy foamy layer on the top with a bit of butter fat separated from the blending.
9. Pour into serving glasses, garnish with fresh cilantro or mint and serve.

Is buttermilk the same as chaas?

Serving Suggestions

Whichever chaas recipe you have made, pour the spiced Indian buttermilk into tall glasses. Garnish with mint leaves or coriander leaves and serve cold.

You can also store the buttermilk in the refrigerator and serve later. Just be sure to use within one full day for the freshest taste.

You can store it in an earthen pot for a few hours to get that earthy flavor.

Tips and variations

• firstly, adjust the amount of green chilli if you do not like spiciness.
• If you don’t have ground-roasted cumin powder, make your own with cumin seeds. Toast the seeds for a few minutes in a hot pan until fragrant. Then grind it into a fine powder using a mortar and pestle or in a spice grinder.
• Fresh herbs are preferred but can be skipped if not available. If you have dried mint leaves, use them instead.
• also if using sour curd skip the addition of lemon juice.
• Make a large batch easily by doubling or tripling the chaas recipe.
• Instead of adding ice cubes in the blender, you can add ice cubes at the end to serve the spiced mattha.
• Feel free to add more water or ice cubes if you like a thinner chaas or mattha.