Masala Chaas (Spiced Buttermilk)
مسالہ چھاچھ (مصالحے والی لسی)
is the thin, savoury cousin of lassi, drunk across India after lunch to cool the body and settle the stomach. It's much lighter than namkeen lassi: just a little yogurt whisked with plenty of cold water, then spiced with roasted cumin, black salt, ginger, green chilli and fresh herbs. In Gujarat and Rajasthan it's on the table at every meal in summer; in the south, a similar drink called *neer mor* adds curry leaves.
- ⏱ Total: 5 min
- Prep: 5 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Crush the mint, coriander, ginger and green chilli in a mortar (or blend with a little water).
Whisk the yogurt until smooth, then whisk in the cold water a little at a time until thin and frothy.
Add the herb paste, roasted cumin, black salt and salt and whisk again. Taste and adjust.
Pour over ice and sprinkle with a pinch of roasted cumin. For the southern style, pour over a tiny of curry leaves and mustard seeds.
Kitchen notes
To roast cumin, dry-toast the seeds for 1–2 minutes until dark and fragrant, then crush.
Chaas should be thin, almost like water. Use about 1 part yogurt to 3 parts water.
Store in the fridge and drink the same day.
The cooling glass
In the heat of an Indian summer, chaas is everywhere: in homes, at roadside dhabas, at weddings and in office canteens. Gujarat and Rajasthan drink it with every meal; Punjab has its own version; in Tamil Nadu and Kerala it’s called neer mor or sambharam. Traditionally it’s the liquid left after churning butter from yogurt, which is why it’s sometimes called buttermilk.
Thin and savoury
Chaas is lighter than lassi: a small amount of yogurt in plenty of water. That makes it refreshing rather than filling. Roasted cumin gives a smoky note, black salt a sulphurous tang, and fresh mint, coriander, ginger and chilli add brightness.
Spicy food partner
Chaas is the perfect drink alongside fiery dishes like laal maas, Chettinad chicken and misal pav. It cools the mouth without the heaviness of a lassi.
Serving
Serve very cold in steel tumblers or glasses. For something richer, try namkeen lassi or sweet lassi.
Questions people ask
What's the difference between chaas and lassi?
Lassi is thick, with more yogurt, and can be sweet or salty. Chaas is thin, always savoury and spiced, and drunk with or after meals.
Is chaas good for digestion?
It's traditionally drunk after meals for that reason. Yogurt contains live cultures, and cumin and ginger are classic digestive spices.
Nutrition (estimate, per serving)
- Calories
- 50
- Protein
- 3 g
- Fat
- 2 g
- Carbs
- 5 g
