Chaas Masala Powder Recipe | Buttermilk Masala Powder Recipe

Chaas Masala is a very unique to Indian spice/masala blends for buttermilk/Chaas, which makes the Chaas/buttermilk flavourful and also helps in digestion along. Its usually very popular during summertime since buttermilk is consumed heavily during the summertime to beat the heat, as it is an excellent cooler and way healthier than the carbonated drinks available drinks in the market.

The Masala powder is so popular that packaged powder is also available in leading supermarkets and any nearby grocery store.

During my childhood when visiting my native place always used to see drums of spiced buttermilk kept outside (free) for people to drink so that they can beat the summer heat and avoid the heatstroke and other ailments you get by going out in hot summer.

Have normally found good Chaas/Buttermilk in Gujarat and Rajasthan, the thickness of the buttermilk is just right and the taste suits your palate very nicely, it goes along with any kind of meal you are having. Have tried it along with Chinese food too it tastes good 😊.

Another great detox drink you might like ABC Detox Juice

Chaas Masala Powder Video Recipe:

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Chaas Masala Powder Recipe:

Chaas masala powder is a digestive Indian spice mixture, which is normally used to make Masala Chaas/Buttermilk. We use a mixture of spice blends i.e., black pepper, cumin/jeera, ajwain/carrom seeds, cloves, mint leaves and many other spices like asafoetida.

Course Drinks

Cuisine Indian

Keyword buttermilk, chaas, chaasmasala

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 15 People

Ingredients

Dry roast 1:

• 1.5 Tbsp Black Pepper
• 1 Tbsp Jeera/Cumin
• ½ Tbsp Carrom Seeds/Ajwain
• 2 Nos. Cloves/Laung
• ¼ Tbsp Fenugreek/Meethi Seeds

Dry roast 2:

• ½ Tbsp Mint leaves

Other ingredients:

• ¼ Tbsp Black Salt
• 1 Tbsp Jeera/Cumin
• ½ Tbsp Salt
• ¼ Tsp Asafoetida

Instructions

1. Take all the ingredients mentioned in the list to dry roast in a small pan and roast them for 3 to 4 minutes, till the spices start releasing a faint aroma.
2. Now add the mint leaves and dry roast till leaves become a bit dry and brittle.
3. After the mint leaves are dry and brittle, add black salt, jeera, salt and asafoetida.
4. Mix all the ingredients thoroughly and transfer the ingredients to a grinder jar. Grind all of them to a fine powder consistency.
5. To make 1 litre of Buttermilk use 2 tsp of Chaas Buttermilk, 1 cup of curd and rest water and mix them thoroughly in a grinder or with a whisk. Store spiced buttermilk in a bottle.

Recipe Notes

• Chaas/Buttermilk taste best when served chilled. It’s generally salty and spicy and tasty.
• In South India have noticed they temper the buttermilk/Chaas rather than using the Chaas/buttermilk spice powder. In tempering or tadka), heat a teaspoon of oil in a small pan on medium heat. Once hot add curry leaves, green chillies, a pinch of hing (asafoetida) and diced fresh coriander after you add the tempering to the buttermilk.
• Once you temper or add Chaas masala it is no more buttermilk, it's spiced or tempered Buttermilk/Chaas.
• It can be taken any time of the day, generally, it is taken along with food i.e., lunch and dinner. Please avoid if you are having a cold, it might aggravate the problem.