updated on 31/12/2018
Chaas or lassi is a daily healthy yogurt drink. Besides getting your daily dose of calcium and protein, chaas is very cooling drink and settles your tummy after an extra hot, I mean chilli meal. We have chaas everyday and I don’t consider my meal complete without it. Don’t laugh, but these days I have it with pasta, tacos, basically any meal. Out goes the fizzy damaging soft drinks and in comes the chaas. Haven’t had chaas and pizza yet!
Now that I don’t keep any fizzy drinks at home, I sometimes offer it to my guests, but occasionally do get funny looks too…. what serving chaas instead of soda or packet juices! But then its so normal to serve chaas in India especially during summer. Chaas is also commonly served during breakfast or as a part of a main meal in India. Another commonly known name for chaas is lassi. Chaas or lassi can be either savory or sweet. A tall glass of some thick chaas makes an excellent light meal option.
Basically to make chaas you need good plain yogurt, some water, salt and your choice of flavors, herbs and spices. The ratio of water and yogurt depends on how thick or thin you like the chaas to be. I’m not a big fan of the watery type.
Some herbs you can use to make chaas:
- fresh coriander
- fresh mint
- fresh curry leaves
- fresh dill
Some spices that you can use:
- cumin seeds
- mustard seeds
- green chillis
Some flavor options:
- pureed cucumber
- pureed fruits like mango, peaches, berries, banana, etc.
- cooked and pureed carrot, beetroot, spinach
Vaghareli or tempered chaas is a common feature at our home. Tempered curry leaves, coriander, mustard seeds, cumin seeds makes this a flavorful drink.
For a vegan option:
Use vegan yogurt and replace ghee with coconut oil or normal vegetable oil.
Lets learn how to make this awesome cool, healthy and flavorful drink.
1 cup yogurt
1 cup chilled water
¼ tsp salt
1 tbsp finely chopped fresh coriander
8 curry leaves (1 sprig)
½ green chilli, finely chopped
½ tsp cumin seeds (jeera)
1 tsp oil or ghee (clarified butter)
- Whisk yogurt, water and salt together in a deep pan or bowl.
- Heat oil or ghee in a small pan.
- Add cumin seeds and curry leaves when the oil is hot.
- Add coriander and chilli. Stir fry the mixture till the curry leaves become slightly crispy.
- Add the tempered mixture into the yogurt and water mixture.
- Mix and serve immediately.
- Can omit chillis if serving this chaas to kids or add chilli paste.
- For a different flavour add 2 to 3 cloves to the oil when it is hot.
- Serve with ice cubes if you like.
- Chaas can be kept in the fridge for 2 days without it going really sour.
- For a thicker chaas add ½ a cup more of yogurt.
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