Chaas is watered down buttermilk with Indian spices that can be served after a hot spicy meal or on a hot day. The cold, savory drink is by no means just a drink. Each of the ingredients added in it has medicinal qualities and many digestive benefits. It is a source of vitamin B complex, proteins and potassium. It lowers cholesterol, relieves acidity and has antiviral, antibacterial, and anticancer properties. When I make butter the liquid leftover is buttermilk. That is what I use to make chaas @sarchakra
COOK TIME: 0
PREP TIME: 8 mins
YIELDS: Serves or makes 3
- Buttermilk (chaas) 1 jar
- Cumin seeds (jeera) 1 tbsp
- Dry ginger powder (soonth) 2 tsp
- Red chili powder (lal mirchi) 2 tsp
- Black pepper powder (kala mirch) 1 tsp
- Black salt (kala namak) to taste
- Coriander leaf 2 tbsp, very finely chopped
- Dry roast cumin seeds till aromatic. Let it cool. Put the seeds in a mortar and pestle and crush it gently to break them. Keep aside.
- In a small bowl mix together dry ginger powder, crushed cumin seeds, black pepper, rock salt, red chili powder.
- Stir the mixture into the buttermilk and add in coriander leaf. Serve cold.
I used very little water to mix into the buttermilk as it was already diluted from making the butter (see recipe .
I like everything spicy so I’ve used red chili powder but you can omit or reduce the amount if you want.