This traditional buttermilk beverage from India is tasty, reviving, and healthful. It may be served after lunch, dinner, or any time of the day and just takes 5 minutes to prepare thanks to buttermilk, spices, and herbs.
In Western India, particularly Gujarati and Rajasthani homes, spiced buttermilk is a relatively common beverage. Chaas is such a pleasant and revitalising beverage for the summer. It is flavorful and complements any Indian food. Along with mango lassi, it is one of the favourites to have in the summer. Making chaas is quite simple; all you need is yoghurt and a few herbs and spices. The mixture is then ready to consume after being thoroughly blended with water.
How do you describe Masala Buttermilk?
Chaas or Masala Buttermilk is a healthy beverage made from yoghurt that is high in vitamins and low in fat. According to Ayurveda, it is a sattvic meal. Chaas translates to Spiced Buttermilk in English. In India, it is also known as Sambhaaram, Morum Vellam, Majjige, Chach, Tak, Matha, and Near Mor. Earlier, yoghurt and cold water were churned in a big pot to make chaas. Nowadays, many prefer to create chaas in blenders rather than churning it by hand because it takes less time. It can be served either plain or spiced in various ways.
Health Advantages of Masala Buttermilk
Even though chaas is a common everyday beverage, it has a number of health advantages:
- Decreases acidity and
- combats constipation
- Effect of Cooling
- Facilitates detoxification
- High in nutrients and vitamins
- Keeps You Hydrated
- Brings down blood pressure
Various varieties of Chaas or Masala Buttermilk
Plain Chaas: To make this less complicated variation of Chaas, combine water, yoghurt, and salt, an ideal, convenient go-to beverage.
Boondi Chaas: If you enjoy a drink with a crunch, you'll adore this variety; simply garnish the Chaas with boondi immediately before serving.
Masala Chaas with Tadka: This kind of Chaas, which is very well-known in South India, includes tempering. It is known as Vagharela Chaas in Gujarat. In order to make tempering, mustard seeds, curry leaves, and hing are roasted in oil.
Smoked Chaas: The standard glass of chaas is basically given a smokey makeover by this recipe. All you have to do is set a small bowl on the chaas container, add some burned charcoal, and then pour some ghee and jeera into it. As soon as the smoke escapes, wrap it in foil paper and give it some time to infuse. We assure you that it is as easy as it seems.
Cucumber Chaas: You certainly cannot think of a cooler summer beverage than this one! Along with dahi, it also contains cucumber, which is hydrating and contains 95% water. All that's left to do is grate the cucumber and combine it with your masala chaas.
The major component of the drink is yoghurt. One can make it at home. Additionally, supermarket stores have it readily available. For Chaas, you should use plain yoghurt.
Spices: You'll need ginger, green chilli, salt, chaat masala, and roasted cumin powder, along with chilled water.
- Cilantro leaves
- Mint leaves
- Add the ingredients to a blender (skip the green chilli if you don't want it spicy). Mix them thoroughly.
- Make sure there are no lumps left.
- Pour into a glass, top with some toasted cumin and mint leaves, and serve.
- Serve right away or chill the chaas in the fridge for a few hours.
- Chaas tastes best when it's cold.
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