Chaas Masala Powder: Add A Punch Of Flavour To Your Chaas

The Indian subcontinent is home to the popular drink chaas, which is made of curd. Ghol is the term used in Rajasthan, Ghol/Chaash in Odia, Taak in Marathi, Majjiga in Telugu, Majjige in Kannada, Ale (pronounced a-lay) in Tulu, and Ghol in Bengali. Moru is the term used in Tamil and Malayalam. In English, this beverage is known as buttermilk. The word "chaas" or "chaach" is derived from the Sanskrit word "chacchika," which means churned yoghurt with butter removed. Chaas is usually salty, but flavours can be added with a variety of additional spices.

In villages, it is made and kept in an earthen pot for a few hours before being consumed. These pots keep the chaas chilled even in the summer. People residing in Gujarat and Rajasthan's scorching desert areas consume chaas with salt because it helps with rehydration. In South India, people drink moru or chaas because it helps the body cool off from the heat.

Chaas can be consumed as a standalone beverage or paired with meals. Although it is very easy to make this beverage, some people prefer adding ready-made chaas masala powder to save time. This powder is readily available in the markets these days, but nothing can beat homemade chaas powder. You can make masala chaas, raita, and other chaat recipes using this chaas masala. It is a flavorful blend of Indian spices. The dried spices are lightly toasted before being ground into chaas masala. You can store it in an airtight container for up to 1 year. It is simple to prepare and takes only two minutes to make.

• ½ cup cumin seeds
• ½ cup coriander seeds
• 1 tablespoon black pepper
• 2 tablespoons ajwain (carom seeds)
• 2 inches of cinnamon
• 2 inches of dry ginger
• 1 teaspoon of cloves
• ½ cup dried mint leaves
• ¼ cup dried coriander leaves
• 2 tablespoons dried curry leaves
• 5 tablespoons black salt
• 5 tablespoons of salt
• 1 teaspoon hing, asafetida
• 3 tablespoons of dry mango powder

Method

• Roast the cumin and coriander seeds in a skillet over low heat.
• Then add cinnamon, dry ginger, cloves, black pepper, ajwain (carom seeds), and dry mustard. Dry roast them till a pleasant aroma comes.
• Remove it and place it on a plate to cool.
• After that, add dry curry leaves, dry mint leaves, and dry coriander leaves. Mix properly.
• Now add the spice mixture to a mixing jar and grind properly.
• Then sieve the ground mixture.
• Add black salt, sindhana salt, hing, and amchur powder to the masala. Mix properly.
• Store it in an airtight container.