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.