Masala chaas or buttermilk recipe is next in line of cool and refreshing drinks for summer. While cucumber smoothie, thandai, and sol kadhi were my recipes, this buttermilk recipe is my mother-in-law’s recipe. Devansh and I love curd, and eat one bowl each for lunch. For dinner we usually have chaas; if I have to make chaas I keep it simple, and add just kala namak and some jeera powder in it. But once in a while Kalpesh makes masala chaas using his mom’s recipe, which is so flavorful thanks to the added coriander and mint leaves. This time since my MIL is staying with us, my hubby asked her to make it.
During summer, we need to keep our body hydrated and buttermilk is a super healthy option for this weather. Not only does it quench our thirst but also provides several health benefits. Buttermilk as we know helps soothe the stomach and fight acidity. Therefore it is especially recommended after eating spicy food. Buttermilk is a good, natural source of calcium, and it also contains potassium and protein. Coriander, which is added in this masala chaas is an excellent source of vitamin A, which is good for eyesight. In addition, it also a rich source of vitamin C. Vitamins A and C both help strengthen our immune system. Mint leaves help calm the stomach and help fight against inflammation and indigestion. Masala chaas also contains powdered cumins seeds, which again are good for digestion.
So instead of reaching for readymade flavored drinks with added color, sugar, and preservatives, make yourself a refreshing buttermilk. If that buttermilk is flavored by healthy coriander, mint leaves, and ginger even better. 🙂
How to make masala chaas or buttermilk?
This summer, try this masala chaas / buttermilk recipe to make refreshing buttermilk flavored by healthy coriander, mint leaves, and ginger.
- One and a half cup curd
- 2 cups water
- 12-14 leaves of mint leaves (pudina)
- Coriander leaves (same in quantity as mint leaves)
- 2 green chilies (1 if chili is dark/hot)
- 1 tsp grated ginger
- Half tsp roasted cumin seeds (jeera) powder
- Large pinch of black pepper powder
- Salt to taste
- Add water in curd and churn to make buttermilk. (We use cow milk to make curd so we need to use more curd. You can use 1 cup curd if you have sour, thick curd at home.)
- Deseed chilies, chop them, add them in the mixer's jar.
- Add mint leaves and coriander leaves, and blend to make a coarse paste. (Don't chop the coriander or mint leaves before grinding them.)
- Add the paste, grated ginger, jeera powder, black pepper powder, and salt to the buttermilk, and mix well.
- Serve chilled.
- Instead of adding all table salt, you can add half Himalayan black salt (kala namak) and half table salt.
- You can give masala chaas to toddlers and younger kids by filtering out the masala by using a strainer.
- Use light-colored chili and reduce the quantity of chili and black pepper powder. You can avoid adding them altogether, if the toddlers are not used to even mildly spicy food.
- If you don't have enough time to make masala chaas but don't want to have plain buttermilk, you can enhance it's flavour by simply adding homemade chaas masala powder. Click here to view the recipe of chaas masala powder.