Authentic Indian Jeera Masala Chaas Recipe – Spicy Cumin Yogurt Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Jeera Masala Chaas Recipe – Spicy Cumin Yogurt Drink

Hey everyone! If you’re anything like me, especially during the warmer months, you’re always looking for a refreshing drink. And honestly, nothing beats a glass of cool, spicy Jeera Masala Chaas. It’s a family favorite, and I’m so excited to share my version with you. This isn’t just a drink; it’s a little bit of Indian summer comfort in a glass!

Why You’ll Love This Recipe

This Jeera Masala Chaas (spiced buttermilk) is the perfect blend of cooling yogurt, zesty spice, and fragrant cumin. It’s incredibly easy to make – seriously, it takes just minutes! – and it’s a fantastic digestive aid. Plus, it’s a wonderful alternative to sugary drinks. You’ll love how revitalizing and flavorful it is.

Ingredients

Here’s what you’ll need to whip up a glass of this goodness:

• 1 cup thick curd (about 240ml)
• 1 fresh red ripe chilli or green chilli
• 1-2 teaspoons roasted jeera powder (cumin powder)
• ¼ – ½ teaspoon black salt (kala namak), or to taste
• A few coriander leaves (about 10-12 leaves)
• Salt to taste
• 2 pinches chaat masala

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Importance of Thick Curd: This is key. You want a really thick, creamy curd (dahi). If your curd is too runny, the chaas won’t have the right texture. You can strain regular yogurt through a muslin cloth for a few hours to thicken it.
• Regional Chilli Variations: I usually use a vibrant red chilli for a beautiful color and mild heat. But feel free to use a green chilli if you prefer – just adjust the quantity based on your spice tolerance!
• Roasting Cumin Seeds for Flavor: Roasting the cumin seeds before grinding them unlocks a huge amount of flavor. It’s a small step that makes a big difference. Don’t skip it!
• Black Salt vs. Regular Salt: Black salt (kala namak) has a unique, slightly sulfurous flavor that really elevates the chaas. It’s what gives it that authentic Indian taste. But if you don’t have it, regular salt works just fine.
• Chaat Masala Brands: There are tons of chaat masala brands out there. MDH and Everest are popular choices, but feel free to experiment and find your favorite!

Step-By-Step Instructions

Alright, let’s get blending!

1. First, dry roast cumin seeds and grind them into a fine powder using a mortar and pestle or a spice grinder. Set aside.
2. Next, deseed your chilli (if using) and roughly chop it. This helps control the spice level.
3. Now, into your blender goes the thick curd, chopped chilli, roasted cumin powder, and those lovely fresh coriander leaves. Add a pinch of regular salt to start.
4. Blend everything together until it’s nice and frothy. You want it smooth and airy!
5. Pour the mixture into a serving glass.
6. Finally, garnish with a sprinkle of black salt and a tiny pinch of chaat masala.

Expert Tips

A few little things I’ve learned over the years:

• For an extra smooth chaas, chill the curd for at least 30 minutes before blending.
• Don’t over-blend! You want it frothy, not watery.
• Taste as you go and adjust the salt and chilli to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chaas Adaptation: My friend, who’s vegan, swears by using plant-based yogurt (like cashew or soy yogurt) instead of dairy curd. It works beautifully!
• Spice Level Adjustments: If you’re sensitive to spice, remove the seeds from the chilli and use only a tiny piece. For extra heat, leave the seeds in or add a pinch of cayenne pepper.
• Summer Cooling Drink Adaptation: Add a few mint leaves to the blender for an even more refreshing summer drink.
• Festival Adaptations: During Janmashtami or Mahashivratri, this chaas is a popular offering and a cooling drink after fasting.

Serving Suggestions

Jeera Masala Chaas is best served chilled. It’s perfect on its own as a refreshing drink, or you can enjoy it alongside spicy Indian meals. It’s especially good with biryani, samosas, or pakoras.

Storage Instructions

This is best enjoyed fresh, but you can store leftover chaas in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• What type of curd is best for Chaas? Definitely thick, full-fat curd. The thicker the curd, the creamier and more flavorful your chaas will be.
• Can I make Jeera Masala Chaas ahead of time? You can blend it ahead of time, but it’s best to add the black salt and chaat masala just before serving to maintain their flavor.
• What is the purpose of roasting the cumin seeds? Roasting enhances the flavor of the cumin, making it warmer and more aromatic.
• Can I use store-bought roasted cumin powder? Yes, you can! But freshly roasted and ground cumin powder will always taste better.
• How can I adjust the saltiness of the Chaas? Start with a small amount of salt and add more to taste. Remember that black salt is saltier than regular salt.
• What are the health benefits of drinking Jeera Chaas? Jeera (cumin) is known for its digestive properties. Chaas is also a good source of probiotics, which are beneficial for gut health.

Enjoy! Let me know in the comments how yours turns out. I hope this recipe brings a little bit of Indian sunshine to your day.