Name: Masala Buttermilk / Masala Chaach
Prep time: 10 min
Total time: 10 min
Ingredients: 500 ml Yogurt (curd); 300 ml Water; 1 tbsp Coriander (dhania, finely chopped); 1 tbsp Mint Leaves (finely chopped leave s); 1 tbsp Jaaljeera Powder (jaaljeera); 1 Chilli (green); 1 Onion (finely chopped); Salt (black, taste)

Masala Buttermilk / Masala Chaach

10 minutes

1319 reads

3.67 from 3 votes

Indian

About Masala Buttermilk / Masala Chaach

Masala Buttermilk, also known as Masala Chaach, is the ultimate summer refresher packed with the wholesome benefits of curd. This traditional Indian beverage not only cools you down on hot days but also aids digestion and keeps you hydrated naturally.

Infused with fresh coriander, mint, and a touch of tangy jaaljeera powder, each sip delivers a burst of flavor and a soothing sensation. Simple to prepare and delightfully light, Masala Buttermilk is the perfect companion for beating the heat while enjoying a healthy, flavorful drink.

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Recipe Time & More

Prep10

Total10

Calories105 kcal

Serves

Served AsBeverages

Recipe TasteSalty Spicy

Ingredients

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Instructions

In juicier mixie add curd water,half of Coriander leaves and mint leaves, black salt, jaaljeera Masala and give a pulse
Now in a mixing bowl add finely chopped onions and rest of chopped Coriander leaves and mint leaves . Niw just crush the green chili with help of your fingers (remove the outer layer).It's only for flavours
Now add the Butter milk to it and give a quick mix and transfer to drinking glasses
Serve chill

Recipe Notes

Additional Tips

For an extra frothy and refreshing chaach, blend the mixture in a high-speed blender for 1-2 minutes, then chill it in the refrigerator for at least 30 minutes before serving.
If you prefer a smoother texture, strain the mixture after blending to remove any fibrous coriander, mint, or onion bits, resulting in a silkier drink.
To make a vegan version, substitute dairy yogurt with plant-based yogurt (such as coconut or soy) and adjust the seasoning, as plant-based yogurts can vary in tanginess.
Garnish each glass with a sprinkle of roasted cumin powder and a few pomegranate seeds for a festive look and an added burst of flavor.