Chaas Recipe (Mattha) – Indian Spiced Buttermilk Recipe
Chaas, also known as Mattha, is a traditional Indian buttermilk drink that is both refreshing and digestive. Made with creamy yogurt, roasted cumin, mint, and a blend of seasoning, this beverage is perfect for hot summer days. This recipe offers two variations: Masala Chaas with spices and Pudina (mint) Chaas, each providing a cooling, flavorful experience that is easy to prepare and serves as a healthy digestive aid or appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Beverages
- Method: Blending
- Cuisine: North Indian
- Diet: Gluten Free, Vegetarian
Ingredients
For Masala Chaas
- 1.5 cups curd (Yogurt) – 375 grams
- 1 teaspoon roasted cumin powder (bhuna jeera powder), add as required
- 1 cup water (cold) or as needed
- 1 tablespoon mint leaves – chopped or coriander leaves (cilantro), optional
- 5 to 6 small ice cubes – optional
- ½ teaspoon black salt or regular salt, add as required
- 3 to 4 mint sprigs or coriander sprigs, for garnish
For Pudina Chaas (Mint Chaach)
- 1 cup curd
- 2 to 3 tablespoons mint leaves or 12 to 15 leaves (pudina patta) or 2 to 3 teaspoons dried mint
- ⅔ cup water (cold)
- 1 teaspoon roasted cumin powder
- Black salt or edible, food grade rock salt – as required
Instructions
- Making Masala Chaas: In a blender, combine the curd, roasted cumin powder, chopped mint leaves (or coriander), cold water, and salt. Blend for 2 to 3 minutes until everything is well mixed and the mixture becomes frothy with a slight layer of butter fat separating. Pour into glasses, garnish with fresh mint or coriander sprigs, and serve immediately. You may refrigerate it to serve chilled later.
- Making Pudina Chaas: Rinse fresh mint leaves and drain excess water. Roughly chop or keep them whole. In a blender, mix the curd, roasted cumin powder, salt, cold water, and mint leaves. Blend until smooth and frothy with a visible butter fat layer. Pour into glasses and serve chilled.
- Serving Suggestions: Add a few ice cubes before serving if desired, and garnish with mint or coriander leaves for an added refreshing flavor.
- Storage: Store buttermilk in the refrigerator and consume within one day for optimal freshness and taste.
Notes
- Seasoning Variations: Black salt can be replaced with regular salt if unavailable. If roasted cumin powder is not on hand, roast cumin seeds until fragrant, then grind finely.
- Additional spices like asafoetida (hing), ground fennel seeds, ginger or ginger juice, and curry leaves can be added for extra flavor.
- If fresh herbs are not available, dried mint can be used—approximately 1 teaspoon dried leaves for 1 tablespoon fresh mint.
- Garnishing with fresh mint or coriander leaves enhances presentation and flavor.
- The recipe scales well; double or triple ingredients to make larger batches.
- Use fresh, non-sour curd for the best taste.
- Ice cubes can be blended in or added just before serving, depending on preference.
- Adjust water quantity to achieve your desired consistency, making it thinner or thicker as preferred.
- For religious fasting, such as Navratri or Ekadashi, use edible, food-grade rock salt (sendha namak) in place of regular salt.
