Tempered with mustard oil, cumin seeds and chilli paste and smoked with oil, charcoal, cloves and curry leaves, this chaas definitely has a sizzling spin.
1 cup yoghurt 3 tbsp mint leaves 3 tbsp coriander leaves 1 tsp roasted cumin powder 1 tsp ginger, chopped ¼ tsp black salt Salt to taste 2 cups water
For tempering: 1 tsp oil or ghee ½ tsp cumin seeds ½ tsp green chilli paste For smoke: 1 coal piece A few curry leaves 2 cloves 1 tsp oil
Combine yoghurt, mint, coriander, cumin powder, ginger, black salt, and salt and blend well. Add two cups of cold water to the mix and blend well.
Now heat the oil and add cumin seeds and green chilli paste. Sauté the mix for a few seconds. Add to the chaas and mix well.
Pour the chaas into a large bowl and take the heated coal into a small bowl and keep the bowl inside a larger bowl.
In the small bowl, add curry leaves, cloves and pour oil over the coal and fully seal it with aluminium foil. Let it sit for 5 minutes. Remove and serve in a tall glass.