Masala Chhaas

Makes 8 cups

This is traditionally served with khichadi in Gujarat, but goes well with any spicy Indian meal. It is very refreshing, especially in the Indian summer. Chhaas is a good appetizer and digestive aid. It is served best within a couple of hours of being made.

I prefer the traditional chhaas with the rough texture that comes from blending by hand, using a spoon.

Ingredients

• 4 cups plain yogurt
• 4 cups chilled water
• 2 tspn sugar
• 1 tspn salt

For the tempering

• 1 tspn vegetable oil
• 1/2 tspn rai (mustard seeds)
  
• 1/2 tspn adrak (ginger), grated 
• 1/2 tspn mirch (green peppers), finely chopped  
• 3-4 curry leaves, chopped
• a pinch of heeng (asfoetida)

For the garnishing

• 1 tspn, cumin seeds, roasted and crushed - optional 
• 1 tspn cilantro, finely chopped - optional
  
• 1/2 tspn mint leaves, finely chopped - optional
• 1/2 tspn sanchar (black salt) - optional
• 1/2 tspn chaat masala - optional

Preparation (5 minutes)

1. Grate the ginger.
2. Chop the peppers, curry leaves, cilantro and mint.  
3. Roast the cumin seeds and crush them.

Instructions (5 minutes)

1. Blend the ingredients for 1 minute.
2. Chhaas is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before adding the tempering.

Tempering

1. Heat the oil.
2. Add mustard seeds.
3. When the mustard seeds pop, take off the heat.
4. Add ginger, peppers and asfoetida.
5. Add the tempering to the chhaas.

Garnishing (optional)

1. Add black salt and chaat masala to the chhaas.
2. Pour chhaas into cups and sprinkle the cilantro and mint, and crushed cumin on each cup.

Serving

1. Goes well with spicy foods. 
2. If the chhaas is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served.