Chaas
Veg
Thin, spiced buttermilk made by whisking yoghurt with water, roasted cumin, black salt, coriander, and green chilli — served cold throughout lunch and dinner in Gujarati households. A daily digestive drink, lighter than lassi, inseparable from the Gujarati thali.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Malwi
Haryanvi
Himachali
Dogri
Punjabi
Maharashtrian
Surati
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
|
1 cup | Yogurt , plain |
|
2 cups | Water |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Green chili paste |
|
1 teaspoon | Salt |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Oil |
|
1 | Asafoetida , pinch |
|
1 | Curry Leaf , few |
Instructions
- 1 In a large bowl, whisk the yogurt until smooth.
- 2 Add water to the yogurt and mix well to create a thin consistency.
- 3 Add ginger paste, green chili paste, and salt to the yogurt mixture and stir well.
- 4 Heat oil in a small pan over medium heat.
- 5 Add cumin seeds to the hot oil and let them splutter.
- 6 Add asafoetida and curry leaves to the oil and sauté for a few seconds.
- 7 Pour the tempered oil mixture into the yogurt mixture and stir well.
- 8 Garnish with chopped coriander leaves.
- 9 Serve chilled or at room temperature.
Tips
For a richer flavor, you can add a pinch of black salt or roasted cumin powder.