Chaas is Boss: My Grandma’s Magical Spiced Buttermilk with Curry Leaves
Namaste Dosto! Kem cho? (Greetings friends! How are you?)
Chef Curry Do’pyaza here, back in your kitchens and hearts! Today, we’re not tackling a fiery vindaloo or a complex biryani. Instead, we’re diving into a simple, soul-soothing drink that’s as Indian as chai and cricket: Spiced Buttermilk with Curry Leaves, or as my Nani (grandmother) lovingly called it, “Chaas is Boss!”
This isn’t just a drink, my friends. It’s a refreshing hug on a hot day, a digestive aid after a heavy meal, and a taste of home, no matter where you are.
When do we drink this magical elixir?
Chaas is practically a national drink, especially in the scorching summer months! It’s a staple during festivals like Holi and Diwali, offering a cool respite from the rich, festive food. In many Indian households, it’s a daily ritual after lunch or dinner, believed to aid digestion. Some communities consider it auspicious to offer chaas to guests as a sign of welcome and hospitality.
A Little Trip Down Memory Lane
Buttermilk, in its simplest form, has been around for centuries. Traditionally, it was the liquid left behind after churning butter. Our ancestors, being the resourceful folks they were, quickly realized its delicious and refreshing potential. The addition of spices and herbs like curry leaves is a regional variation, adding a layer of flavor and health benefits that elevates this humble drink to something truly special.
Ready to get started? Let’s do it!
Prep Time: 5 minutes
Cooking Time: 2 minutes (for tempering)
Ingredients – The Star Cast:
- 2 cups Dahi (Yogurt), preferably homemade for that authentic touch
- 2 cups Thanda Pani (Cold Water)
- 1/2 inch Adrak (Ginger), grated – for that zing!
- 1-2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level, my friends!)
- 1/4 tsp Kala Namak (Black Salt) – the secret ingredient for that earthy flavor
- 1/4 tsp Jeera Powder (Cumin Powder), roasted for extra aroma
- A pinch of Hing (Asafoetida) – a tiny pinch goes a long way!
- 8-10 Curry Patta (Curry Leaves) – fresh and fragrant
- 1 tbsp Tel (Oil) – any neutral oil will do
- Salt to taste
- Fresh Dhaniya (Cilantro) for garnishing (optional)
Let’s Get Cooking!
- Blend it Beautifully: In a blender, combine the dahi, cold water, ginger, green chilies, black salt, cumin powder, and salt. Blend until smooth and frothy. If you don’t have a blender, a whisk works just fine! Just make sure there are no lumps.
- The Tempering Tango: Heat the oil in a small pan or tadka pan over medium heat. Add the hing and curry leaves. Let them sizzle for a few seconds until the curry leaves become fragrant. Be careful not to burn them!
- Marry the Flavors: Pour the tempering over the buttermilk mixture.
- Chill and Thrill: Refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
- Garnish and Glory: Before serving, garnish with fresh cilantro (if using).
Chef Curry’s Tips for Buttermilk Brilliance:
- Yogurt Power: Use good quality, fresh yogurt. The better the yogurt, the better the chaas!
- Spice it Right: Adjust the amount of green chilies to your liking. Remember, you can always add more, but you can’t take it away!
- Temperature Tango: Make sure the water is ice-cold for the most refreshing experience.
- Black Salt Magic: Don’t skip the black salt! It adds a unique flavor that sets this chaas apart.
Cooking It Your Way:
- Gas Stove: The traditional way! Simply use a small pan for the tempering.
- Induction Stove: Works just as well as a gas stove.
- Microwave: You can warm the oil for the tempering in the microwave for a few seconds, but be careful not to overheat it.
- No-Cook Version: Skip the tempering altogether for an even quicker version. The flavor will be slightly different, but still delicious!
Nutritional Nuggets (Approximate values per serving):
- Calories: 80-100
- Protein: 5-7g
- Carbohydrates: 8-10g
- Fat: 3-5g
- Calcium: Good source of calcium
Serving Suggestions:
- Enjoy it chilled as a refreshing drink on a hot day.
- Serve it after a heavy meal to aid digestion.
- Pair it with spicy Indian dishes like biryani or curries.
- It’s also a great accompaniment to a simple meal of rice and dal.
Now it’s your turn, mere pyare dosto! (my dear friends!)
Go ahead, try this recipe at home. It’s so easy, even a beginner cook can master it. Share it with your friends and family. Let them experience the simple joy of a perfectly spiced glass of buttermilk.
Happy Cooking!
Chef Curry Do’pyaza signing off! Until next time, keep those pots simmering and those smiles shining!