Masala chhaas
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Thin spiced buttermilk with roasted cumin, ginger and coriander, drunk with almost every Gujarati meal.
Region: GujaratOccasion: With lunch, especially in summerTime: 10 minServes: 4Vegetarian
Ingredients
- 1 cup curd
- 3 cups chilled water
- ½ tsp roasted cumin powder
- ½ tsp grated ginger
- 1 green chilli, finely chopped (optional)
- 2 tbsp chopped coriander or a few mint leaves
- ½ tsp black salt
- Salt to taste
Method
- Whisk the curd and water together, or churn with a wooden churner (ravaiyo), until frothy.
- Add the cumin, ginger, chilli, coriander or mint, black salt and salt.
- Whisk again and taste for salt.
- Serve chilled in steel glasses with the meal.
History
Churning curd for butter leaves chhaas behind, and in Gujarat's dairy villages it has always been the common drink.
Significance
Chhaas is believed to cool the body and help digestion in Gujarat's hot summers, and no thali is complete without it.