Cool & Refreshing Masala Chaas Recipe – Yogurt Drink with Cumin

Last Updated on 2 months by Neha Deshmukh

Cool & Refreshing Masala Chaas Recipe – Yogurt Drink with Cumin

Hey everyone! If you’re anything like me, especially when the Indian summer heat kicks in, you’re always looking for a way to cool down. And honestly, nothing beats a tall glass of Masala Chaas. It’s my go-to drink – quick to make, incredibly refreshing, and packed with flavour. I remember my Dadi (grandmother) always having a batch ready, especially after a spicy meal! Let’s get into how you can make this magic in your own kitchen.

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 super easy to whip up, needing just a few ingredients and about 5 minutes of your time. Plus, it’s a fantastic digestive aid – perfect after a rich Indian feast! It’s naturally probiotic thanks to the yogurt, and the spices add a lovely zing. Honestly, it’s a lifesaver.

Ingredients

Here’s what you’ll need to make about 3 servings of this deliciousness:

• 1 cup fresh curd/yogurt (about 240ml)
• 1 small green chili (adjust to your spice preference!)
• 1 tsp roasted cumin seeds powder (jeera powder)
• 1 tsp black salt (kala namak)
• 1 tbsp coriander leaves, chopped
• Pinch of sugar (optional, but balances the flavours beautifully)
• 2-3 cups ice water/plain water (about 480-720ml)
• 0.5 inch ginger piece (optional)
• 0.5 tbsp mint leaves (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality yogurt makes all the difference. I prefer using slightly sour curd for that authentic tang.

Now, about that roasted cumin powder… don’t skip it! Roasting the cumin seeds before grinding them really brings out their earthy, smoky flavour. You can easily roast them yourself in a dry pan for a few minutes until fragrant.

And black salt? It’s a game changer. It has a unique sulphurous flavour that adds a lovely depth to the chaas, and is traditionally used in Indian cuisine for its cooling properties.

Chaas is incredibly versatile! You’ll find regional variations all over India. Some like it sweet, others salty, and some – like my family – love a good spicy kick.

Step-By-Step Instructions

Alright, let’s make some chaas!

1. First, in a blender, combine the yogurt, green chili, roasted cumin powder, black salt, coriander leaves, and optional ginger and mint.
2. Blend everything together until you have a really smooth paste. Don’t be afraid to scrape down the sides of the blender a couple of times.
3. Now, transfer this paste to a bowl. Gradually add 2-3 cups of ice water (or plain water if you prefer) and mix well until you reach your desired consistency. I like mine nice and chilled!
4. Give it a taste and adjust the seasoning. Need a little more salt? Add a pinch. Want a stronger cumin flavour? Add a little more powder.
5. Finally, garnish with a sprinkle of cumin powder and some freshly chopped coriander leaves.

Expert Tips

• For an extra smooth chaas, you can strain the mixture through a fine-mesh sieve.
• Don’t over-blend, or the chaas can become too frothy.
• Using ice-cold water is key for a truly refreshing drink.
• A tiny pinch of asafoetida (hing) can add a lovely savoury note – especially good if you’re having it with a heavy meal.

Variations

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

• Vegan Chaas: Simply swap the yogurt for your favourite plant-based yogurt – coconut or almond yogurt work really well.
• Spice Level: If you’re not a fan of heat, skip the green chili altogether. Or, if you like it really spicy, add another chili or a pinch of cayenne pepper.
• Summer Cooling Adaptations: Add a few mint leaves and a squeeze of lemon juice for an extra cooling boost.
• Regional Variations:
  • Gujarati Chaas: Often sweetened with a little sugar or jaggery.
  • Punjabi Chaas: Typically thicker and more creamy, sometimes with a touch of cream added. My friend’s mom always adds a tiny bit of ginger juice to hers!

Serving Suggestions

Masala Chaas is best served immediately, but it’s also lovely chilled. It’s the perfect accompaniment to spicy Indian meals, biryani, or even just a light snack. I love serving it with pakoras or samosas – the cool chaas really balances out the fried goodness.

Storage Instructions

While it’s best enjoyed fresh, you can store leftover Masala 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

Let’s answer some common questions:

What is the best type of yogurt to use for Masala Chaas?

I recommend using slightly sour, thick yogurt. Dahi is ideal! But any plain yogurt will work – just adjust the water accordingly to get the right consistency.

Can I make Masala Chaas ahead of time?

You can prepare the paste ahead of time and store it in the fridge. Then, just add the water and blend when you’re ready to serve.

How can I adjust the consistency of the Chaas?

Add more water for a thinner consistency, or less water for a thicker one. It’s all about personal preference!

What are the health benefits of drinking Masala Chaas?

Masala Chaas is a great source of probiotics, which are good for gut health. It’s also hydrating and can help with digestion. Plus, the spices have various health benefits too!

Can I use fresh cumin seeds instead of cumin powder?

You can! Just dry roast about 1 tablespoon of cumin seeds and grind them into a powder before using. The flavour will be a little fresher, but the powder is more convenient.

Enjoy your homemade Masala Chaas! I hope it brings you as much joy (and relief from the heat!) as it brings me. Let me know in the comments if you try it and how you like it!