Cooling Masala Chaas Recipe – Mint, Cumin & Indian Yogurt Drink

Last Updated on 1 month by Neha Deshmukh

Cooling Masala Chaas Recipe – Mint, Cumin & Indian Yogurt Drink

Hey everyone! If you’re anything like me, especially during these warmer months, you’re always on the lookout for a refreshing drink. And honestly, nothing beats a tall glass of Masala Chaas. It’s the perfect blend of cooling yogurt, zesty spices, and fresh herbs – a total lifesaver! I first made this when I was craving something light after a particularly spicy meal, and it’s been a family favorite ever since. Let’s get into it!

Why You’ll Love This Recipe

This Masala Chaas isn’t just delicious; it’s incredibly easy to make. Seriously, it comes together in under 10 minutes! It’s a fantastic probiotic boost, aids digestion, and is just so incredibly cooling. Plus, you can easily adjust the spice level to suit your preference. It’s the ultimate customizable summer drink.

Ingredients

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

• 2 cups yogurt/curd (about 480ml)
• 1 tablespoon finely chopped green chillies
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh coriander leaves
• A pinch of salt
• 1 teaspoon black salt/kala namak
• 1 teaspoon roasted cumin seeds powder
• 2 cups chilled water (about 480ml)
• Ice cubes, as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this chaas.

• Yogurt/Curd: I highly recommend using full-fat yogurt for the creamiest, most satisfying chaas. It really makes a difference! You can use dahi or Greek yogurt, but adjust the water accordingly as Greek yogurt is thicker.
• Kala Namak/Black Salt: Don’t skip this! It adds a unique, slightly sulfurous flavor that’s so characteristic of good chaas. It’s what gives it that authentic Indian taste.
• Roasted Cumin Seeds Powder: Roasting the cumin seeds before grinding them unlocks a much deeper, warmer flavor. Just dry roast them in a pan for a few minutes until fragrant, then grind them to a powder. Trust me, it’s worth the extra step! You can buy pre-roasted cumin powder too, of course.

Step-By-Step Instructions

Alright, let’s make some chaas! It’s super simple.

1. First, add the yogurt to your blender.
2. Next, toss in the chopped green chillies, mint leaves, coriander leaves, salt, black salt, and roasted cumin powder.
3. Blend everything together until it’s beautifully smooth and well-combined. You don’t want any chunks!
4. Now, add the ice cubes and chilled water. Blend again until it’s nice and frothy.
5. Pour into glasses and serve immediately. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• For an extra smooth chaas, you can strain the mixture through a fine-mesh sieve before adding the water and ice.
• Don’t over-blend, or the chaas can become too thin.
• Always use chilled water and plenty of ice for the most refreshing experience.

Variations

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

• Spice Level Adjustment:
  • Mild: Reduce the green chillies to ½ tablespoon or omit them altogether.
  • Medium: Stick to the 1 tablespoon of green chillies.
  • Spicy: Add an extra ½ tablespoon of green chillies, or a pinch of cayenne pepper!
• Regional Variations:
  • Gujarati: My friend’s mom always adds a pinch of sugar to her chaas – it’s a lovely touch!
  • Rajasthani: They often add a dash of roasted black pepper for a bit of warmth.
  • Punjabi: Sometimes a little ginger is added for extra zing.
• Vegan Adaptation: Easily make this vegan by using your favorite plant-based yogurt! Coconut yogurt or almond yogurt work really well.

Serving Suggestions

Masala Chaas is fantastic on its own, but it’s also a great accompaniment to spicy Indian meals. It’s especially good with biryani, samosas, or pakoras. I love serving it alongside a light lunch or as a refreshing afternoon pick-me-up.

Storage Instructions

Masala Chaas is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that it may separate slightly, so give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• What is the best type of yogurt to use for Masala Chaas? Full-fat yogurt is ideal for the creamiest texture, but you can use low-fat or Greek yogurt too. Adjust the water amount accordingly.
• Can I make Masala Chaas ahead of time? It’s best fresh, but you can blend the yogurt, herbs, and spices ahead of time and store it in the fridge. Add the water and ice just before serving.
• What is Kala Namak and why is it used in this recipe? Kala Namak, or black salt, has a unique sulfurous flavor that adds a distinctive taste to chaas. It’s a staple in Indian cuisine!
• How can I adjust the consistency of the Chaas? Add more water for a thinner consistency, or more yogurt for a thicker one.
• Can I use dried mint and coriander instead of fresh? While fresh is always best, you can use dried herbs in a pinch. Use about 1 tablespoon of each, and you might want to add a little extra cumin powder to compensate for the loss of flavor.