Buttermilk |3 flavours of buttermilk | Chaas

Buttermilk (Chaas), made with curds, water and few spices  is a refreshing, healthy and cooling beverage for the hot summers. It is one of the best drink to fight against heat and to keep the body hydrated.  It is advisable to have a glass of buttermilk after meals as it aids digestion. The addition of ginger, cumin powder and other condiments relieves stomach of any irritation caused by food. Today, I am sharing recipe of three different flavours of buttermilk.

1^st recipe : Traditional, plain buttermilk/chaas

Ingredients

½ cup curds
1 green chilly, chopped
½ tsp grated ginger
3 to 4 curry leaves, chopped
1 tbsp fresh coriander, chopped
Salt as per taste
1 cup chilled water

Method

• In a mixing bowl, add the curds, chopped green chilly, grated ginger, chopped curry leaves, chopped coriander leaves, salt and blend using a hand blender or a churner.
• Blending can be done in a mixer or a food processor too.
• Add 1 cup of chilled water and blend again.
• Buttermilk is ready to be served.

2^nd recipe : Spiced buttermilk/ Masala Chaas

Ingredients

½ cup curds
¼ tsp black pepper powder
¼ tsp red chilly powder
1 tsp roasted cumin powder
1 tsp black salt
1 cup chilled water
a pinch of red chilly powder, a pinch of roasted cumin powder, and a pinch of chopped coriander leaves for garnishing.

Method

• In a mixing bowl, add the curds, black pepper powder, red chilly powder, roasted cumin powder, black salt and blend using a hand blender or a churner.
• Blending can be done in a mixer or a food processor too.
• Add 1 cup of water and blend again.
• Serve the buttermilk garnished with red chilly powder, roasted cumin powder and chopped coriander leaves.

3^rd recipe  : Minty Buttermilk/ Pudina Chaas

Ingredients

½ cup curds
10 to 12 mint leaves (pudina)
2 tbsp fresh coriander
1 green chilly
½ tsp chopped ginger
½ tsp cumin seeds (jeera)
1 tsp black salt
1 cup chilled water
2 to 3 mint leaves for garnishing

Method

• Blend mint leaves, fresh coriander, green chilly, chopped ginger, cumin seeds to a fine paste.
• In a mixing bowl, add the curds, mint coriander paste, black salt and blend using a hand blender or a churner.
• Blending can be done in a mixer or a food processor too.
• Add 1 cup of chilled water and blend again.
• Serve the buttermilk garnished with mint leaves.

Note: I have used chilled water to make buttermilk. Alternatively, ice can be added to the buttermilk or you can use water at room temperature, refrigerate the buttermilk and serve them chilled. 

WATCH RECIPE VIDEO