Masala Chaas (Spiced Buttermilk)
Masala chaas is a light, refreshing spiced buttermilk made by whisking curd with chilled water, roasted cumin, black salt and fresh herbs. Ready in 10 minutes with no cooking, it serves 4. Chaas goes by many names across India — taak, mor, majjige, matha — but the idea is the same everywhere: curd whisked with water and salt into a thin, cooling drink. The masala version builds on that simple base with roasted cumin, black salt, ginger and fresh herbs, turning an everyday accompaniment into something with real flavour. It is served alongside lunch in many homes, offered to guests on a hot afternoon, and poured from steel jugs at roadside stalls in summer. This recipe keeps the seasoning balanced rather than fiery, so the chaas stays light and refreshing. There is no cooking involved at all — just whisking, seasoning and chilling — and the whole thing is ready in about 10 minutes. For a smoother result, blend the herbs with a ladleful of the chaas before stirring them back in; for a more rustic texture, finely chopped herbs whisked in by hand work perfectly well.
Masala chaas/Butter Milk/summer drink/moru / majjige /Spiced Buttermilk
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Ingredients
12 itemsStep-by-Step Instructions
7 steps-
1
Step 1
Add the curd to a large bowl or jug and whisk it until completely smooth, with no lumps.
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2
Step 2
Pour in the chilled water and whisk again until the chaas is thin, even and lightly frothy on top.
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3
Step 3
Add the roasted cumin powder, black salt, regular salt and black pepper powder. Whisk well so the spices are evenly distributed.
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4
Step 4
Stir in the finely chopped green chilli (if using), grated ginger, chopped coriander leaves, chopped mint leaves and curry leaves.
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5
Step 5
Taste and adjust the salt and cumin if needed. If the chaas tastes too thick, whisk in a little more chilled water.
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6
Step 6
Cover and refrigerate for 15-20 minutes if you have time, so the herbs and spices infuse, or serve straight away.
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7
Step 7
Pour into glasses over ice cubes, sprinkle a small pinch of roasted cumin powder on top if you like, and serve chilled.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
