Indian Flavored Butter Milk or Masala Chaas is something that is often made at my home in summer evenings. It not only keeps your tummy cool but also has some digestive properties which allow to digest the spicy food intake. Masala chaas is a perfect solution to beat the heat in a scorching summery afternoon. This is the season where the trees flood with raw mangoes and what best to curate a recipe of your favorite drink using raw mangoes as a flavoring agent. Interesting…isn’t it? Well if you have ample amount of curd at home and some raw mangoes in your fridge, then this is a perfect solution to beat the heat in summers and keep yourself cool.
Perfect cold beverage in hot summer. Keeps your tummy cool and happy. Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. On the Indian subcontinent, the term “buttermilk” refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Nepalese, Indian and Pakistani households but rarely found in western countries. In Southern India and most areas of the Punjab, Saurashtra (Gujarat), buttermilk with added water, sugar and/or salt, asafoetida, and cilantro and mint leaves is a must-have in daily food while also given at stalls in festival times. source : wiki
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
servings
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- 400 gms Thick Curd
- 2 Raw Mangoes peel, grate and squeeze the juice
- 3-4 drops Ginger Juice peel, grate and squeeze the juice
- 1 tsp cumin
- 4-5 Black Pepper Corns
- 1 Dry Red Chili
- 1/2 tsp chaat masala
- 1/2 tsp Black salt
- 1 sprig Fresh Coriander chopped
- 5-6 Fresh Mint leaves
- salt to taste
- 2-3 cups Distilled water
- 8-10 cubes ice
Ingredients
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- Take thick curd in a pitcher and add chopped coriander, ginger juice, raw mango juice, black salt, chaat masala, few mint leaves and salt.
- Whisk or churn it well so that all the ingredients incorporates well and the flavors infuse nicely.
- Add sufficient water and whisk again. Refrigerate for 10 - 15 mins.
- Meanwhile in a pan dry roast the red chili, cumin and pepper corns and cool. Grind to make a dry powder. You can make this masala in a large quantity and store in an air tight jar.
- Add 1/2-1 tsp of spice powder in the serving glass along with handful of ice cubes.
- Take out the pitcher from the refrigerator and pour the chaas in the serving glasses and give a quick stir.
- Garnish it with 2-3 pinch of spice powder and fresh mint leaves and serve chilled.
If you liked this spiced butter milk recipe with subtle flavors of raw mango to enhance your taste buds this summer, then try making at home and serve you family and friends with this delicious summer cooler.
Share your views and feedback with me in comments below.
Love : Shaheen
2 comments
Looks yummy and healthy. I’ll definitely give this a go asap. 🙂 Thanks for sharing this raw mango drink. ❤
Thank you Freya. Do let me know how it tuned out 😍