Fresh Pudina Chaas
Fresh Pudina Chaas is a thin mint buttermilk with roasted cumin, black salt, and a small green chilli kick for lunch plates.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
Active time only; chill the water and yogurt before mixing for the freshest chaas.
Method
In a small blender jar, add the fresh mint leaves, green chilli, and a little bit of the curd. Blend into a smooth green paste.
In a larger bowl or pitcher, add the rest of the curd, the prepared mint paste, roasted cumin powder, and black salt.
Whisk the mixture well until it is completely smooth and lump-free.
Add the chilled water and whisk briskly again to create a frothy buttermilk.
Pour over ice cubes in serving glasses. Garnish with a fresh mint sprig.
How to tell it's done
A very fluid, light green, refreshing drink with micro-specks of crushed mint and a frothy head.
Nutrition
Per serving, from 2 servings.
82kcal
Where the calories come from
- Protein4.7 g22%
- Carbohydrate6.9 g33%
- Fat4.2 g45%
- Saturated fat
- 2.6 g
- Fibre
- 0.8 g
- Sodium
- 648 mg
- Potassium
- 252 mg
- Calcium
- 204 mg
- Iron
- 1.8 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Blending the mint with a little curd instead of water prevents the mint leaves from turning dark and keeps the vibrant green color intact.
What to serve it with
Serve chilled with lunch, especially alongside heavy curries or biryani.
Common mistakes
- The chaas turns bitter within an hour.
- Blend the mint briefly with a little curd, not at length. Mint leaves bruised in a blender for too long release a bitterness that grows as the drink stands.
Substitutions
- Coriander leaves can stand in for the mint, or join it, for a different green chaas.
Storing and reheating
Drink fresh. The mint paste and curd base keeps a few hours in the fridge at most, since blended mint darkens and turns bitter. Thin with cold water at the glass.
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