Authentic Indian Masala Chaas Recipe – Curd & Black Salt Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Masala Chaas Recipe – Curd & Black Salt Drink

Hey everyone! If you’re anything like me, you absolutely need a refreshing drink to beat the Indian heat (or just a spicy meal!). And honestly, nothing hits the spot quite like a tall glass of Masala Chaas. It’s my go-to, and I’m so excited to share my family’s recipe with you. It’s super simple, incredibly cooling, and packed with flavour. Let’s get started!

Why You’ll Love This Recipe

This Masala Chaas isn’t just a drink; it’s a little bit of comfort in a glass. It’s light, tangy, and the black salt gives it this amazing, almost savoury flavour that’s just addictive. Plus, it’s a fantastic digestive aid – perfect after a rich Indian feast! Honestly, it’s the perfect balance of refreshment and flavour. You’ll love how quickly it comes together too – seriously, 5 minutes is all you need!

Ingredients

Here’s what you’ll need to make this delicious Masala Chaas:

• 1 cup thick curd (about 240ml)
• 2 cups chilled water (about 480ml)
• 0.5 tsp regular salt (about 2.5g)
• 0.75 tsp black salt (kala namak) (about 3.75g)
• 2 tbsp finely chopped coriander leaves (about 10g)

Ingredient Notes

Let’s talk ingredients for a sec! Using thick curd is key here. It gives the Chaas a lovely creamy texture. If your curd is a little runny, you can strain it through a muslin cloth for about 30 minutes to thicken it up.

Now, about that black salt (kala namak). Don’t skip it! It’s not just about the saltiness; it has a unique sulphurous flavour that really makes this Chaas special. It’s also considered really good for digestion in Ayurveda.

Chaas is super versatile across India! Some regions love it sweet, adding a touch of sugar or even rosewater. Others go spicy, with a pinch of green chilli powder. You’ll find variations with cumin, ginger, and even mint. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s make some Chaas! It’s so easy, you won’t believe it.

1. First, grab a bowl and beat the thick curd until it’s nice and smooth. I usually use a wooden churner – it feels a bit traditional, but a hand blender works perfectly too!
2. Now, pour in the chilled water and mix everything together really well. You want a nice, diluted consistency.
3. Add the regular salt and black salt. Give it another good stir until the salts are completely dissolved.
4. Pour the Chaas into tall glasses.
5. Finally, garnish with those lovely chopped coriander leaves and serve immediately. Seriously, it’s best when it’s nice and cold!

Expert Tips

Want to make your Masala Chaas perfect? Here are a few things I’ve learned over the years:

• Consistency is key: If it’s too thick, add a little more water. Too thin? A tablespoon of whisked curd can help.
• Preventing curdling: Make sure your water is chilled! Adding warm water can sometimes cause the curd to separate.
• Flavour boost: Don’t be shy with the coriander! It adds such a fresh, vibrant flavour.

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Chaas: My friend, who’s vegan, swears by using plant-based yogurt (like almond or soy yogurt) instead of curd. It works beautifully!
• Spice it up: If you like a little heat, add a pinch of green chilli powder or a tiny piece of grated ginger.
• Summer Cooling: My grandmother always added a few mint leaves or a slice of cucumber to her Chaas during the hottest months. It’s incredibly refreshing!

Serving Suggestions

Masala Chaas is incredibly versatile. Here are a few ways I love to enjoy it:

• With spicy meals: It’s the perfect accompaniment to biryani, curries, or any spicy Indian dish. It really helps cool things down.
• As a digestive drink: Sip on a glass of Chaas after a heavy meal to aid digestion.
• During hot weather: Honestly, it’s just a fantastic way to stay hydrated and refreshed on a hot day.

Storage Instructions

While Masala Chaas is best enjoyed immediately, you can store it in the refrigerator for up to 2-3 hours. However, the texture might change slightly, and it might separate a little. Just give it a good stir before serving. I wouldn’t recommend storing it for longer than that, as it can lose its freshness.

FAQs

Got questions? I’ve got answers!

What is the difference between Chaas and Lassi?

Great question! Both are yogurt-based drinks, but Chaas is typically thinner, saltier, and more savoury. Lassi is usually thicker, sweeter (often with fruit), and can be sweet or savoury.

Can I use regular salt instead of black salt?

You can, but it won’t have the same unique flavour. Black salt really adds a special something to this drink. If you absolutely can’t find it, regular salt will work in a pinch, but I highly recommend trying to get your hands on some kala namak!

How can I make Chaas thicker or thinner?

To thicken it, add a tablespoon of whisked curd. To thin it, add a little more water. Simple as that!

What are the digestive benefits of Chaas?

Chaas is known to be a great digestive aid thanks to the probiotics in the curd. Black salt is also believed to aid digestion.

Can I add roasted cumin powder to Masala Chaas?

Absolutely! A pinch of roasted cumin powder (about ¼ tsp) adds a lovely smoky flavour. My mom always adds it – it’s delicious!