There’s nothing quite like the hiss of the pressure cooker subsiding at lunchtime and the clink of glasses being filled with chilled masala chaas in a North Indian home. I remember sweltering summer afternoons at my grandmother’s house – after we’d finished a hearty meal of parathas and spicy curry, Dadi (Grandma) would insist we each drink a glass of this tangy, spiced buttermilk. It wasn’t just a tasty cooler; it was her secret to surviving the heat and ensuring no one left the table feeling too heavy. In many Indian households, a meal is truly incomplete without a side of chaas to sip on. We kids didn’t need convincing – one gulp of the frothy, icy chaas and you could just feel the usha (heat) melt away.
Growing up, I thought this was just a comforting family ritual, but it turns out Grandma knew what she was doing. Chaas is more than delicious – it’s a natural antidote to hot Indian summers and big meals. This humble yogurt-based drink cools the body and prevents dehydration in scorching weather. It’s also fantastic for digestion: full of probiotics from fermented dahi (yogurt) and spiced with tummy-friendly ingredients like cumin and ginger, chaas helps ease digestion and even calms acidity after all that spicy food. No wonder our elders always served it after a feast! Every sip of masala chaas carries a bit of cultural wisdom – a refreshing, healthy tradition passed down through generations.
Ingredients
Curd (Plain Yogurt) – 1 cup, whisked until smooth (use chilled yogurt for best results).
Water – 2 cups, cold (adjust for desired consistency).
Ginger – ½ inch piece, grated or crushed.
Green Chili – 1 small, finely chopped (adjust to taste for spiciness).
Roasted Cumin Powder (Jeera) – ½ teaspoon (adds earthy, aromatic flavor).
Black Salt (Kala Namak) – ½ teaspoon (for that traditional tangy-sulfurous kick).
Regular Salt – ¼ teaspoon, or to taste (to balance the black salt).
Fresh Coriander Leaves (Cilantro) – 1–2 tablespoons, finely chopped.
Optional: Fresh Mint Leaves – 1 tablespoon, finely chopped (for extra cooling aroma).
Tempering (optional): Ghee – 1 teaspoon; Cumin seeds – ½ teaspoon; Curry leaves – 8–10; (Optional: 1 small green chili, sliced, and a pinch of asafoetida/hing for extra flavor*)*.
Instructions
1. Blend or Whisk Base: In a large mixing bowl, add the chilled curd. Whisk it vigorously until it’s smooth and there are no lumps (you can also use a blender for convenience).
2. Add Spices & Herbs: To the smooth yogurt, add the grated ginger, chopped green chili, and the fresh coriander (and mint, if using). Sprinkle in the roasted cumin powder, black salt, and regular salt. Mix everything well so the spices and herbs are evenly distributed. You’ll see the yogurt taking on a speckled green appearance from the herbs – that’s the flavor infusing!
3. Dilute with Water: Pour in the cold water gradually while continuously whisking (this helps get a smooth, frothy consistency with no curd lumps). Keep whisking until the chaas is well mixed and slightly foamy on top. The traditional method uses a wooden madhani (whisk) to churn the mixture, but a modern whisk or blender works just as well.
4. Taste and Adjust: Give your chaas a quick taste and adjust salt or spices if needed. Masala chaas should be mildly spicy, tangy, and wonderfully refreshing. If you like more zing, you can add a pinch of regular salt or an extra dash of roasted cumin. For more heat, stir in a bit more green chili (or a pinch of black pepper).
5. Serve Chilled: Pour the spiced buttermilk into glasses. Garnish each glass with a pinch of extra cumin powder or chaat masala and a few fresh mint/coriander leaves on top for a pop of color. This not only looks inviting but releases a lovely aroma as you sip. Serve the chaas immediately, well-chilled. (If not serving right away, keep it refrigerated – it’s best enjoyed cold.)
6. Optional – Tempering (Tadka) for Extra Flavor: If you want to channel the Kathiyawadi style or add a special touch, prepare a quick tempering. Heat the teaspoon of ghee in a small pan on medium flame. Once hot, add cumin seeds, curry leaves, and the sliced green chili (if using). Let them sizzle and crackle for a few seconds until the cumin turns aromatic and the curry leaves crisp up. Turn off the heat and carefully pour this fragrant tempering over your prepared chaas. Stir gently. This step is optional but highly recommended if you don’t mind a bit of extra richness – the aromatic ghee and spices floating on top make the chaas irresistible! (Traditionally, masala chaas is usually served without tempering, but this ghee tadka version – often called vagharela chaas in Gujarat – is a delicious regional variation.)
Serving Tip: Chaas is often enjoyed alongside meals or even as a mid-afternoon refresher. It pairs especially well with spicy foods – think biryanis, curries, or parathas – as it balances the heat and aids digestion. Make it a staple on your summer lunch table, and watch how it brings comfort to every bite of your meal.
The Pinch of Masala 