Indian Masala Chaas Spiced Buttermilk with Cumin, Curry Leaves, Green Chili and Fresh Ginger

Whisk the base: in a large bowl or jug, whisk the yogurt vigorously until completely smooth — no lumps. Add cold water gradually while whisking, creating a thin, pourable consistency. Traditional chaas is thinner than a smoothie; adjust water to your preference.

Ingredients

• 2 cups plain full-fat yogurt (dahi)
• 1.5 cups cold water
• 1/2 tsp fine salt (or to taste)
• 1/2 tsp roasted cumin powder (jeera powder — toasted cumin ground fresh is best)
• 1/4 tsp black salt (kala namak) — adds a sulphurous, egg-like depth that is unmistakably Indian
• 1 small green chili, finely minced (or to heat preference)
• 1/2 inch fresh ginger, grated
• 2 tbsp fresh cilantro leaves, finely chopped
• For the tadka (tempering):
• 1 tsp ghee or neutral oil
• 1/4 tsp mustard seeds
• 6-8 fresh curry leaves
• 1 dried red chili
• Pinch of asafoetida (hing)
• For garnish:
• A pinch of roasted cumin powder
• A few extra cilantro leaves
• Ice cubes

Instructions

1. Whisk the base: in a large bowl or jug, whisk the yogurt vigorously until completely smooth — no lumps. Add cold water gradually while whisking, creating a thin, pourable consistency. Traditional chaas is thinner than a smoothie; adjust water to your preference.
2. Season: add salt, black salt, roasted cumin powder, minced green chili, grated ginger, and fresh cilantro. Whisk to combine. Taste — chaas should be tangy, savory, lightly spiced, and deeply refreshing. The black salt adds a distinctive funky mineral note that makes it taste complete.
3. Prepare the tadka: heat ghee in a very small pan over medium-high heat until shimmering. Add mustard seeds — they will pop and sputter within seconds. Add curry leaves (stand back — they will crackle loudly in the hot oil). Add the dried red chili and a pinch of hing. Cook 15-20 seconds until the curry leaves are crispy and fragrant.
4. Pour the hot tadka immediately over the chaas. The sizzle is dramatic and satisfying. Stir gently to distribute the tempering throughout the drink.
5. Fill tall glasses with ice. Pour the masala chaas over the ice. The drink will be slightly foamy on top from the whisking — that is correct.
6. Finish with a pinch of roasted cumin powder dusted over the surface and a few cilantro leaves.
7. Serve immediately and drink cold. Masala chaas is India's great digestive drink, served after heavy meals across the subcontinent — particularly in Gujarat and Rajasthan. Cooling in summer, soothing after spicy food, and endlessly complex from just a handful of everyday ingredients. It is one of the most underrated drinks in the world.