Spiced Chaas
Cool, creamy, and speckled with earthy spices — this is the spiced buttermilk that accompanies nearly every meal in Indian homes. Whisked yogurt is loosened with chilled water, then livened up with cumin, fresh ginger, green chili, and a hit of black salt. A final flourish of cilantro and a quick tempering of mustard seeds and curry leaves turn a simple tumbler into something you'll genuinely crave on a hot afternoon.
For 4 servings
- mix · ~2 min
Whisk the yogurt and water.
In a large bowl or blender jar, whisk the chilled yogurt and chilled water together until completely smooth and frothy on top. A traditional wooden churner (mathani) works beautifully here, but a balloon whisk or blender is just fine.
TIPKeep everything cold — warm yogurt and water make a flat, unappealing chaas. - mix · ~1 min
Stir in the spices, ginger, chili, and herbs.
Add the grated ginger, chopped green chili, roasted cumin powder, black salt, regular salt, and most of the chopped coriander leaves. Whisk or blend again for 30 seconds to fully incorporate all the spices.
- temper · ~1 min
Make the final tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.2.Add mustard seeds and let them pop and crackle (30 seconds).3.Add curry leaves and a pinch of asafoetida and immediately remove from heat — the leaves will crisp up quickly.TIPPour the tempering straight into the chaas as soon as the mustard stops crackling. The sizzle when it hits the cold buttermilk is the sound of a perfect chaas. - garnish
Finish and serve immediately.
Give the chaas a final stir, pour into four tumblers, and top with the remaining coriander leaves. Serve ice-cold for the most refreshing experience.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat yogurt for a creamier, richer chaas that doesn't separate.
- 2Grind roasted cumin from whole seeds for the most aromatic flavor.
- 3Add black salt sparingly—it's pungent and can overpower the drink.
- 4Temper the mustard seeds just until they pop, then pour immediately into the chaas.
- 5Grate ginger on a microplane to avoid stringy bits in the drink.
- 6Use ice cubes in each glass instead of watering down the chaas further.
- 7For best results, serve within 10 minutes of tempering to preserve the crisp herb notes.
Adapt it for your goals.
No-tadka
Skip the tempering entirely for a lighter, simpler chaas that's quicker to make and still packed with cumin-ginger flavor.
minty chaasMinty chaas
Add 10 fresh mint leaves to the blender for a cooling, herby twist — ideal for pairing with spicy biryani or kebabs.
spicy chaasSpicy chaas
Use 2 green chilies (or a pinch of cayenne) for a fiery kick that cuts through rich, fried snacks.
vegan chaasVegan chaas
Replace yogurt with thick coconut yogurt and water with coconut milk for a dairy-free, tropical version that's just as creamy.
roasted jeera chaasRoasted jeera chaas
Double the roasted cumin powder and add a pinch of dried mango powder (amchur) for a tangy, earthy variation.
Why this is on our healthy list.
Gut Health Support
Yogurt is rich in live probiotics that aid digestion, especially after a heavy or spicy meal.
Hydrating and Cooling
The high water and yogurt content helps cool the body and restore electrolytes on hot days.
Anti-inflammatory Spices
Ginger and cumin are known for their natural anti-inflammatory and digestive properties.
Low Calorie
A light, filling drink that provides protein and calcium without being heavy or calorie-dense.
Frequently asked questions
Yes, but the chaas will be thinner and less creamy. Full-fat yogurt gives the best texture and prevents separation.
