Masala Chaas

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients & Tools

   First, gather all your ingredients and keep them ready. Peel the 1-inch piece of ginger and roughly chop it. If using, deseed half a green chilli and chop it roughly. Finely chop 2 tablespoons of fresh coriander leaves. Keep your blender/mixer grinder, mixing bowl, measuring cups, and spoons ready.

2. 02

   Roast Cumin Seeds

   Place a small pan on medium flame. Add 0.5 tsp of cumin seeds to the dry pan. Roast them for about 1-2 minutes, stirring constantly, until they turn dark brown and smell fragrant. Be careful not to burn them. Remove from heat and let them cool down for 1 minute.

3. 03

   Crush Roasted Cumin

   Once cooled, transfer the roasted cumin seeds to a small mortar and pestle or a clean, dry plate. Gently crush them using the back of a spoon or a rolling pin until they are coarsely powdered. You should still see some small pieces of cumin.

4. 04

   Blend Wet Ingredients

   In your blender/mixer grinder jar, combine 1 cup of chilled curd, 1 cup of cold water, the roughly chopped ginger, and the roughly chopped green chilli. Add the 4-5 curry leaves. Blend for 30-45 seconds until the mixture is smooth and frothy, with no visible lumps of curd.

5. 05

   Season the Chaas

   Pour the blended mixture into a mixing bowl. Add the 0.25 tsp of black salt and 0.25 tsp of regular salt. Stir well with a spoon for about 15 seconds to ensure the salts are fully dissolved. Taste a tiny bit to check the salt level; it should be slightly tangy and salty.

6. 06

   Add Crushed Cumin

   Now, add the freshly crushed roasted cumin powder to the chaas in the mixing bowl. Stir again for 10 seconds to distribute the cumin powder evenly. You should see tiny dark specks throughout the liquid.

7. 07

   Final Garnish & Serve

   Divide the prepared Masala Chaas equally into two serving glasses. Garnish each glass with half of the finely chopped fresh coriander leaves. Serve immediately while it's still cold and fresh.