Chaas

Method

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1. Whisk the yoghurt on its own until it is completely smooth, about 1 minute.

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2. Add the ice-cold water a little at a time, whisking, until fully combined.

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3. Whisk in the cumin powder, black salt, sea salt and pepper.

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4. Stir in the grated ginger, green chilli and curry leaves.

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5. Taste and correct the salt — it should be clearly savoury, not bland.

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6. Chill 20 minutes so the aromatics infuse.

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7. Strain if you prefer it smooth, or leave it as it is.

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8. Pour over ice, scatter the coriander over and serve.

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Chef’s Tips

• Whisk the yoghurt smooth first, water after.
• Ice-cold water or it splits.
• Twenty minutes standing lets the ginger and curry leaf come through.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Any Indian meal
• Tawa pulao
• A heatwave

Storage & Reheating

Keeps 2 days refrigerated. Whisk again before pouring.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.