Chaach
Veg
Thin spiced buttermilk — fresh dahi (yogurt) churned with water into a very thin, pourable liquid, seasoned with roasted cumin, dried mint, black salt, and green chilli. Served ice cold in summer. The daily digestive drink of North and Central India — drunk after a heavy meal to aid digestion, or as a light lunch in summer heat. Thinner and more savoury than lassi, with the black salt providing a characteristic mineral note.
Cuisines
Rajasthani
Haryanvi
Awadhi
Himachali
Kumaoni
Dogri
Mughlai
Punjabi
Delhi
Garhwali
Best for
Lunch
Snacks
Recipe
Prep: 10 min
2-3 servings
Ingredients
|
1 cup | Yogurt , plain |
|
2 cups | Water |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Salt |
|
1 teaspoon | Black salt |
|
1 teaspoon | Mint , chopped fresh leaves |
|
1 teaspoon | Cilantro , chopped, fresh |
|
1 teaspoon | Ginger , grated |
|
1 teaspoon | Green Chili , finely chopped |
|
— | Ice Cube , optional |
Instructions
- 1 In a large bowl, whisk the yogurt until smooth.
- 2 Add water to the yogurt and mix well to create a thin, smooth consistency.
- 3 In a small pan, dry roast the cumin seeds until aromatic and then crush them lightly.
- 4 Add the roasted cumin seeds, salt, black salt, mint leaves, coriander leaves, grated ginger, and green chili to the yogurt mixture.
- 5 Stir well to combine all the ingredients.
- 6 Chill the chaach in the refrigerator for at least 30 minutes before serving.
- 7 Pour into glasses, add ice cubes if desired, and serve cold.
Tips
Adjust the amount of water based on your preferred consistency. You can also add a pinch of asafoetida for extra flavor.