← Nouns Cooking · Indian

Ingredients

• 250 g plain yogurt
• 400 ml cold water
• ½ Green chilli
• 1 cm piece Ginger
• 1 tbsp Coriander (cilantro), chopped
• 8 mint leaves
• ½ tsp ground roasted cumin
• ½ tsp Black salt (kala namak)
• ¼ tsp salt, to taste
• 1 handful ice cubes
• 1 tsp Ghee (optional)
• ½ tsp Cumin seeds (optional)
• 1 sprig Curry leaves (optional)
• 1 pinch Asafoetida (hing) (optional)

Method

1. Blend the green chilli, ginger, coriander and mint with a splash of the water until finely chopped.
2. Add the yogurt, the rest of the water, cumin, black salt and salt and blend for 30 seconds until smooth and frothy.
3. If you like, heat the ghee in a small pan, add the cumin seeds, curry leaves and asafoetida, let them sizzle for a few seconds and pour into the chaas.
4. Pour over ice and serve straight away, sprinkled with a little more cumin.

Tips

• Most asafoetida contains wheat; leave out the optional tempering, or use gluten-free asafoetida, for a gluten-free drink.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali