Ingredients:
1 cup curd (full-fat or low-fat, depending on your preference)
1 cup cold water
½ teaspoon roasted cumin powder
1 tablespoon chopped mint leaves or coriander leaves (cilantro) (optional)
¼ teaspoon grated ginger (optional)
½ green chili, chopped finely (optional - for a spicy kick)
Salt to taste
A few ice cubes (optional)
Instructions:
In a blender, combine curd, water, cumin powder, ginger (if using), green chili (if using), and salt.
Blend until smooth and frothy.
Add chopped mint or coriander leaves (optional) and ice cubes (optional) and blend for a few seconds to combine.
Serve chilled.
Tips:
For a thinner consistency, add more water. For a thicker consistency, use less water.
You can adjust the amount of spices according to your preference. For a more intense flavor, you can even temper the cumin powder in a separate pan with a little ghee before adding it to the blender.
Leftover masala chaas can be stored in the refrigerator for up to 2 days. However, the flavor and texture might deteriorate slightly over time.
Additional Variations:
Some people like to add a pinch of black salt (kala namak) for a distinct savory flavor.
You can add a squeeze of lemon juice for a tangy twist.
For a richer taste, use curd made from whole-fat milk.
Enjoy your refreshing and flavorful homemade masala chaas made with curd!