Recipe: Phudina CHaas
Summer is heating up, and many places are experiencing temperatures in the triple digits. This age-old recipe is one for a traditional buttermilk, a light and refr
eshing combination of fresh yogurt, and cooling spices. I love the smell of fresh mint leaves in this chaas, it elevates the drink to something even more special.It is best served at room temperature.
Buttermilk in Indian cooking is NOT the same as whey left over when converting cream to butter. Buttermilk is often called chaas (Gujarati), taak (Marathi), chaaj (Hindi) and mor' (Tamil).
Phudina Chaas: Minty Spiced Buttermilk
Makes: Ten 8 oz servings Cook Time: 10 minutes or less
Ingredients 2 cups unflavored Greek yogurt 2-3 cups water
1 tsp toasted cumin seeds, crushed 1 tsp freshly cracked pepper Rock Salt, to taste
2-3 tbsp fresh mint leaves, julienned
Method
Pour the yogurt into a large, deep stockpot or a water jug. Whisk the yogurt until smooth in consistency.
Slowly add a cup of water at a time and blend in.
After all the water is added, the yogurt-water mixture should be similar in consistency to 2% milk. Add additional water if necessary.
Add crushed cumin seeds, pepper and salt.
When ready to serve, blend in the toasted and crushed cumin seeds, whisk thoroughly before each pour.
Dress up/ garnish with fresh mint leaves. Serve at room temperature.
