Kitchen Recipe Collection
Indian Buttermilk (Chaas)
A highly refreshing, savory, heavily diluted yogurt drink spiced with roasted cumin, green chilies, and fresh coriander. Excellent for digestion.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- plain yogurt (curd)
- ice cold water
- roasted cumin powder
- black salt (kala namak)
- regular salt
- fresh coriander leaves
- fresh mint leaves
- green chili
- ginger
Equipment
- Blender or traditional wooden churner
Instructions
- 1
The Yogurt Base
Place 1 cup of plain, slightly sour yogurt (curd) in a large bowl or blender.
- 2
Make the Green Paste
In a mortar and pestle, crush a tiny piece of ginger, a small piece of green chili, and a few mint and coriander leaves into a coarse paste.
- 3
Add Spices
Add the green paste to the yogurt. Add roasted cumin powder, black salt (essential), and a pinch of regular salt.
- 4
Whisk the Yogurt
Whisk the yogurt and spices vigorously until completely smooth.
- 5
Add Water
Unlike Lassi, Chaas is meant to be very thin and watery. Add 3 to 4 cups of ice-cold water to the yogurt mixture.
- 6
Churn (Crucial Step)
Using a traditional wooden churner (mathani) or a wire whisk, churn the mixture vigorously. The butterfat will break down, and a light froth will form on top.
- 7
Taste and Adjust
Taste the Chaas. It should be watery, slightly tart from the yogurt, salty, earthy from the cumin, with a very subtle kick from the chili and ginger.
- 8
Strain (Optional)
If you don't like bits of leaves in your drink, you can strain the Chaas, though keeping them in is traditional.
- 9
Chill
Keep it in the refrigerator until ready to serve. The flavors deepen as it sits.
- 10
Prepare Glasses
Fill tall glasses with a few ice cubes.
- 11
Pour
Stir the pitcher well (the yogurt tends to settle) and pour into the glasses.
- 12
Garnish and Serve
Sprinkle a tiny pinch of roasted cumin powder and a coriander leaf on top. Serve cold with lunch or dinner.
Cooking Tips
- The yogurt should ideally be a day old and slightly sour to give the Chaas its characteristic tangy punch.
- Do not use a high-speed electric blender to mix the water and yogurt, as it destroys the delicate, frothy texture. A hand whisk is best.
Variations
- Tadka Chaas (Tempered Buttermilk): A South Indian variation (Neer Mor) where mustard seeds, curry leaves, and asafoetida are fried in oil and poured over the buttermilk.
Chef's Notes & Storage
- Consumed after heavy meals across India to soothe the stomach and aid digestion.
Nutrition Estimate
45 calories · 3g protein · 4g carbs · 2g fat · 0g fiber per serving
