Refreshing Chaas: A Traditional Indian Yogurt Drink Recipe

Chaas (takra in Sanskrit) is a traditional Indian yogurt-based drink that cools, hydrates, and aids digestion. It is mentioned in ancient texts like the Charaka Samhita and Sushruta Samhita for its digestive, detoxifying and balancing qualities. Made by whisking yogurt until frothy, then seasoned with a little salt, roasted cumin powder and sometimes black salt, mint or ginger, this light drink is refreshing and nourishing. Yogurt provides probiotics and calcium, while cumin aids metabolism and black salt restores electrolytes. In North Indian homes, elders still remind you, ‘Garam khaane ke baad, thandi chaas zaroor peeyo’ (after a hot meal, always drink cool chaas). Chaas traces back to when dahi first became a staple of Indian kitchens. Ancient Ayurvedic texts praised fermented milk for soothing the body’s internal heat, a necessity for surviving the subcontinent’s harsh summers. Chaas was the thrifty byproduct of ghee-making. After churning butter from yogurt, the remaining liquid, a thin, tangy, nutrient-rich buttermilk, was seasoned and drunk as a restorative tonic. Over time, it became part of daily rhythm, especially in places like Rajasthan, Gujarat, Punjab, and Uttar Pradesh, where farmers drank it mid-day to stay hydrated under the relentless sun. In villages, chaas was churned in earthen pots using a wooden mathani (whisk), served in clay tumblers that naturally kept it naturally chilled. The tradition hasn’t changed- after lunch, chaas is still poured from steel jugs into tall glasses, offering the same cooling comfort as generations before @sarchakra

PREP TIME: 3 mins

COOK TIME: 0

SERVES 2

Ingredients

Thick plain yogurt (curd) 1 cup
Chilled water 2 cups
Roasted cumin powder (bhuna jeera) ½ tsp Black salt (kala namak) ¼ tsp
Regular salt (adjust to taste) ¼ tsp
A few mint leaves, finely chopped
A pinch of asafoetida (hung)
A small piece of ginger, crushed

Method

Whisk the yogurt in a large bowl until smooth. Add a little water and whisk again till you get a light, frothy texture.
Add the remaining water, whisking continuously until the mixture is fully blended and airy.
Season it with roasted cumin powder, black salt, regular salt, and any optional ingredients you like (mint, hing, ginger). Taste and adjust the seasoning. Chaas should be salty, slightly tangy, and refreshing, never heavy.
Serve chilled, ideally in clay or steel tumblers. Garnish with a dusting of cumin and a mint leaf.

Notes

Gujarati Chaas has a thin, watery consistency, often with just salt and cumin, served with every meal.

Rajasthani Masala Chaas is robust with coriander, chili, and sometimes crushed curry leaves.

Punjabi Chaas (Lassi Namkeen) is slightly thicker, sometimes whisked with ice cubes or crushed boondi on top.

Bengali ghol is milder and can be salty or sweet.

For another version of Chaas I posted a few years ago on my blog check this out Chaas

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!

FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.