Masala Chaas (Spicy Buttermilk)

Masala Chaas or Masala Buttermilk or Masala Majjiga
Masala Chaas or Masala Buttermilk

Mumbai has gone from a cold 10°C to a scorching 40°C in just two weeks! The result is that most of us are scurrying for shade (if not ACed indoors) and permanently looking for something cool to drink.

My all-time favourite cooler is Majjiga or Chaas; aka buttermilk in English. I can have buttermilk in any of the many forms it is available in India; as plain chaas or then with chaas with lemon juice (Nimmakaya Majjiga) or then as masala chaas whose recipe is give below.

How to Make Masala Chaas or Spiced Buttermilk


  1. Dahi, Perugu, or Yoghurt – 2 Cups
  2. Water – 1 Cup
  3. Cumin Seeds – 3/4 tsp
  4. Green Chilli – 1 large
  5. Grated Ginger – 1 tsp
  6. Black Salt (preferred) or Plain Salt – To Taste
  7. Fresh Coriander Leaves – 1 tsp


  1. In a ladle or wok, roast the cumin seeds for about 5 mins.
  2. Keep a few seeds of roasted cumin aside.
  3. Chop the green chilli into fine pieces.
  4. Pound the green chilli, cumin seeds, and ginger into a paste.
  5. Blend the yogurt, water, salt, and the spice paste together.
  6. Garnish with coriander leaves and a few roasted cumin seeds.
  7. Serve chilled.


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  2. I love Indian cuisine, unfortunately it’s very difficult to find all the ingredients and spices here in Italy, when I do though, I’ll make sure to try this recipe! I’ve never tried it before but I’m very curious as to what it may taste like 🙂

    1. Do….. In India, variations of buttermilk are very common with meals. The simplest form is just churn yoghurt and water in equal parts and add some salt to it. You could also add some asafoetida as the combination is a great digestive! 🙂

I would love to hear your thoughts and suggestions. Do leave me a comment.