• Blend together the yogurt and water with a hand whisk. Add the salt and mix well.
• Grind the coriander, curry leaves, garlic and chilli into a paste using a food processor.
• Add it to the yogurt mixture. Mix well.
• Add some ice cubes into two tall glasses.
• Pour the chaas over the ice cubes and serve.
• You can prepare the chaas and leave it in the fridge till its cold.

Tips:

• Try out the mint chilli garlic variety instead of the coriander.
• I like to make extra coriander, garlic, curry leaves and chilli paste and store it in the freezer in a zip lock bag, patted down. Whenever I want to add it to the chaas, I snap the required amount and add it.
• You can add more water if you like a thinner yogurt drink.