– 1 Cup Curd – 2 Cups Water – 1 Green Chilli optional – ½ Inch Piece Ginger – ½ Teaspoon Black Salt – ¼ Cup Coriander Leaves finely chopped
Tempering – ½ Teaspoon Vegetable Oil – ¼ Teaspoon Mustard Seeds – 1 Sprig Curry Leaves
– Blend curd, water, green chilli, ginger, salt and black salt on high speed in a blender until well blended and frothy. Add chopped coriander and mix well.
– Refrigerate for 2 hours or until chilled.
- Add oil to a tadka pan and allow to heat up on high flame.
- Once hot add mustard seeds and allow to splutter. Reduce the heat to low and add curry leaves and fry for 15 - 20 seconds or until crunchy.
- Turn off the heat. Mix well and add to the chilled buttermilk and serve.
– 1 Cup Curd – 1 ½ Cup Water – ⅓ Cup Mint – 1 Green Chilli – ½ Inch Piece Ginger – ¼ Teaspoon Roasted Cumin Powder – ¼ Teaspoon Salt – ¼ Teaspoon Black Salt – ¼ Teaspoon Black Pepper freshly ground
– Blend together curd, water, mint leaves, green chilli, ginger, roasted cumin powder, salt, black salt and black pepper. on high until well blended and frothy.
– Season with more salt if necessary. Refrigerate and serve chilled.
– ½ Cup Beetroot peeled and cut into small half inch pieces – 1 Cup Water – 1 ½ Cup Curd – ½ Cup Water – 1 Teaspoon Red Chilli Powder – 1 Teaspoon Roasted Cumin Powder – ½ Teaspoon Salt – ¼ Teaspoon Black Salt
– Add beetroot and 1 cup of water to a pot and bring to a boil on high heat. Reduce the heat to a medium and boil till the beetroot is soft and tender, about 5 - 7 minutes.
– Remove the beetroot and allow it to cool. Do not throw away the water. Once cooled down, blend the beetroot into a puree along with 2 - 3 tablespoons of reserved water. If necessary, you can add more water for a thinner consistency.
– Add curd, water, red chilli powder, roasted cumin powder, salt and black salt to the blender as well along with the beetroot puree. Blend on high to combine, continue until frothy.
– This results in a slightly thick chaas, you can add more water and adjust the consistency to your liking. Chill in the fridge and serve cold.