- Preeti Shridhar
Butter Milk / Chaas
Chaas or Butter Milk is elixir of life in the hot and humid months. It not only keeps you hydrated but also helps in digesting your food.
Each household has a different way of making buttermilk. Over the years I have curated my signature recipe.
I like to use a mix of mint , ginger and green chili.
Sometimes I make a paste of these three and freeze them in ice trays and use these cubes. If the cubes are not available, then I use mint powder, and ginger juice.
I also like to add a tempering of mustard seeds and Curry leaves. The crackled mustard seeds provide a nice crunch.
Thick curd 2 cups
Water 1 1/2 cup or more
Black Salt 1/2 tsp
Roasted cumin powder 1 tsp
Mint powder 1 tsp
Ginger juice 2 tsp
Pepper powder 1/4 tsp
Salt to taste
Oil 1/2 tsp
Asaefotida a pinch
Mustard seeds 1/2 tsp
Curry leaves 4-5 broken
Green chili 1 slit up to half the length
Mix all the ingredients for butter milk.
Whisk to get a homogeneous mixture.
Check consistency and add water if needed.
Taste and adjust salt.
Heat oil in a pan.
Add asaefotida, mustard seeds .
Once mustard seeds crackle add Curry leaves and green chili.
Pour over the butter milk.
Chill and serve.