Authentic Jeera Chaas Recipe – Cooling Indian Yogurt Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Jeera Chaas Recipe – Cooling Indian Yogurt Drink

Okay, let’s be real. When the Indian summer hits, nothing – and I mean nothing – beats a tall, cool glass of Jeera Chaas. It’s the ultimate refresher, and honestly, my grandmother’s recipe is the one I always come back to. It’s simple, soothing, and just… hits the spot. I first made this on my own when I was craving a little taste of home during a particularly scorching summer in college, and it instantly transported me back to her kitchen! Let’s get into how you can make this magic yourself.

Why You’ll Love This Recipe

This Jeera Chaas isn’t just a drink; it’s a little bit of Indian comfort in a glass. It’s incredibly easy to make, needing just a handful of ingredients and about 15 minutes of your time. Plus, it’s fantastic for digestion – that roasted cumin (jeera) is a powerhouse! It’s perfect as a midday cooler, a side with spicy meals, or just whenever you need a little pick-me-up.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup thick chilled curd / yogurt (about 240ml)
• 1/8 teaspoon roasted jeera powder (about 0.6ml)
• 1/8 teaspoon black salt (about 0.6ml)
• 1/4 cup water (about 60ml)
• 1 teaspoon chopped coriander leaves (about 3g)
• Salt to taste
• 1/4 teaspoon jeera (cumin seeds) (about 1.25g)
• 1/2 teaspoon oil (about 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here.

• Thick Curd (Dahi): This is key! You want a really thick, creamy curd – the kind that holds its shape. If your curd is too runny, the chaas won’t have that lovely, satisfying texture. Greek yogurt works brilliantly if you can’t find a super-thick Indian dahi.
• Roasted Jeera Powder: Don’t skip the roasting! It brings out the flavour of the cumin. You can buy pre-roasted powder, but honestly, roasting your own is so easy and the flavour is just better.
• Salt Situation: Traditionally, black salt (kala namak) is used. It has a unique, slightly sulfurous flavour that adds a wonderful depth. But if you don’t have it, regular salt works just fine! In my family, my mom always used a mix of both – a little black salt for that special kick, and regular salt to balance it out.
• Regional Variations: Some families add a pinch of red chilli powder for a little heat, especially in Gujarat.

Step-By-Step Instructions

Alright, let’s get cooking (well, mixing, mostly!).

1. In a mixing bowl, combine the chilled curd, roasted jeera powder, black salt, and regular salt.
2. Add the water and whisk everything together until it’s beautifully smooth. No lumps allowed!
3. Now, for the tempering. Heat the oil in a small pan over medium heat. Add the jeera seeds and let them sizzle until they become fragrant – about 30 seconds. Be careful not to burn them!
4. Pour this lovely tempered jeera and oil mixture into the curd mixture. Give it a good stir.
5. Finally, mix in the chopped coriander leaves.
6. Chill thoroughly before serving. I usually pop it in the fridge for at least 30 minutes, but longer is even better!

Expert Tips

• Whisking is your friend: Really get in there and whisk to ensure a smooth, lump-free chaas.
• Adjust the water: Feel free to add a little more water if you prefer a thinner consistency.
• Taste as you go: Salt is a personal preference, so adjust to your liking.

Variations

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

• Vegan Option: Use a plant-based yogurt (like coconut or soy yogurt) for a delicious vegan version.
• Spice Level: If you like a little heat, add a pinch of red chilli powder or finely chopped green chilli. My friend, Priya, always adds a tiny bit of chaat masala too!
• Summer Cooling Adaptations: Add a few mint leaves while blending for an extra cooling effect.
• Regional Variations:
  • Gujarati Style: A pinch of sugar is often added for a slightly sweet and tangy flavour.
  • Punjabi Style: Some people like to add a tiny bit of ginger paste for a warming kick.

Serving Suggestions

Jeera Chaas is best served ice-cold. It’s amazing on its own, but it also pairs beautifully with:

• Spicy Indian curries
• Biryani
• Pakoras or samosas
• Grilled meats

Storage Instructions

You can store leftover Jeera 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

1. What type of curd is best for Jeera Chaas?

Definitely a thick, creamy curd! Greek yogurt is a great substitute if you can’t find a really thick Indian dahi.

2. Can I make Jeera Chaas ahead of time? How long will it stay fresh?

Yes, you can! It’s actually better after it’s had a chance to chill and the flavours have melded. It will stay fresh in the fridge for up to 24 hours.

3. What is black salt and why is it used in this recipe?

Black salt (kala namak) has a unique, slightly sulfurous flavour that adds a wonderful depth to the chaas. It’s a traditional ingredient, but regular salt works perfectly well if you don’t have it.

4. I don’t have roasted jeera powder, can I roast jeera seeds myself?

Absolutely! Just heat a dry pan over medium heat, add the cumin seeds, and roast for a few minutes until fragrant. Let them cool completely before grinding them into a powder.

5. My Chaas is too thick/thin, how do I adjust the consistency?

If it’s too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can add a tablespoon of more curd, but be mindful of the flavour balance.