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  • 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


  1. Mix all the ingredients for butter milk.

  2. Whisk to get a homogeneous mixture.

  3. Check consistency and add water if needed.

  4. Taste and adjust salt.

For tempering

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.


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