The classic Chaas (Chaach/Mattha) also known as the Indian version of buttermilk is a refreshingly cooling summer drink made with creamy yogurt and seasonings. It is an excellent body cooler, digestive and appetizer. Find two easy chaas recipes – Masala Chaas and Pudina Chaas.
In a blender, add the curd, roasted cumin powder, mint leaves, water and salt.
Blend for 2 to 3 minutes, until the ingredients are combined and the curd has been mixed well. You should see a nice frothy foamy layer with a bit of butter separated from the blending.
Pour in glasses. Garnish with mint leaves or coriander leaves and serve immediately.
You can also place the the butter milk in the refrigerator to make it cold. Then serve later.
Making Pudina Chaas
Rinse the mint leaves first. Drain all the water and then chop them roughly or keep them whole.
In a blender take the curd, roasted ground cumin powder, salt, water and the mint leaves.
Blend for a few minutes until smooth and you see some butter fat layer on the buttermilk.
Serve Pudina Chaas in glasses.
While serving, you can add a few ice cubes if you like.
Garnish with mint leaves or coriander leaves and serve cold.
You can also store the buttermilk in the refrigerator and serve later. Just be sure to use within one full day for the freshest taste.
Seasoning Variations: You can skip the black salt, if you don’t have it. Simply use regular salt. If you don’t have roasted ground cumin powder, make your own with cumin seeds. Toast the seeds for a a few minute in a hot pan until fragrant and browned, taking care not to burn them. Then grind into a fine powder using a mortar and pestle or a spice-grinder. Other spices and herbs which are often added in spiced chaas or mattha are asafoetida (hing), ground fennel seeds (saunf powder), ginger or ginger juice, and curry leaves.
Herbs: Fresh herbs are preferred, but can be skipped if not available. If you have dried mint leaves, use them instead. You’ll need about 1 teaspoon of dried leaves to replace 1 tablespoon of fresh chopped mint in these recipes.
Garnishing: I like to save a few mint or coriander leaves to add to the glass of freshly prepared spiced mattha or Indian buttermilk.
Scaling: Make a large batch easily by doubling or tripling the chaas recipe.
Curd (Yogurt): Make sure that your curd is fresh and not sour for the best chaas.
Ice cubes: Instead of adding ice cubes in the blender, you can add ice cubes at the end to serve the spiced mattha. But personally, I like to include the cubes when blending for the most refreshing drink.
Consistency: Feel free to add more water if you like a thinner mattha or chaach.
Fasting or Vrat: If making this recipe for religious fasting, like Navratri or Ekadashi, then add edible and food grade rock salt or sendha namak.
Note that the approximate nutrition info is for the Masala Chaas recipe