Kathiyawadi Tadka Chaas
Kathiyawadi Tadka Chaas (Tempered Buttermilk) is nothing but regular spiced buttermilk with a ghee tempering. This refreshing beverage is perfect for serving on a hot summer day.
You may like some more buttermilk recipes: Beetroot Chaas, Masala Chaas, Taak, Ragi Ambli, and Sambaram.
About Kathiyawadi Chaas
Kathiyawadi Tadka Chaas is a refreshing Indian beverage prepared with plain yogurt (dahi) and then tempered with ghee tempering.
It is quite popular in Kathiyawadi homes (Kathiyawad is a region in Gujarat) and is often served alongside Indian-style meals on hot summer days.
Ingredients
Yogurt (Dahi, Curd) – Use plain yogurt to make tadka chaas.
Others – You will also need cilantro (fresh coriander leaves), roasted cumin powder, black salt (kala namak), regular salt, dry ginger powder (saunth), black pepper powder, and water.
For Tempering
To temper the spiced buttermilk, you will need ghee, cumin powder, green chilies, and curry leaves.
Adjust the green chilies as per your taste.
How To Make Kathiyawadi Tadka Chaas
Make The Chaas
Add 1 cup of chilled plain yogurt to a medium mixing bowl.
Whisk using a wire whisk until smooth and creamy.
Add the following ingredients to the bowl and mix well.
- 1 tablespoon finely chopped cilantro
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt
- ½ teaspoon regular salt
- ½ teaspoon dry ginger powder
- ½ teaspoon black pepper powder
- 3 cups of chilled water
Make The Tempering
Heat 1 tablespoon ghee in a small pan over medium heat.
Add the following ingredients once the ghee is hot, and let them crackle for 4-5 seconds.
- ½ teaspoon cumin powder (or cumin seeds)
- 1 teaspoon chopped green chilies
- 10-12 curry leaves
Pour the tempering over the chaas and mix well.
Serve chilled over ice.
Tip – If you do not like cilantro and curry leaves coming into your mouth, refrigerate the chaas for 2-3 hours for the flavors to seep in. Then, strain it using a mesh strainer.
Frequently Asked Questions
Both these drinks are made with yogurt as their base ingredients but are slightly different. While Kathiyawadi buttermilk has a tempering of ghee, masala chaas is usually not tempered. Kathiyawadi version also has ground ginger added to it. Do check out my Masala Chaas recipe here.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Kathiyawadi Tadka Chaas Recipe
Ingredients
For The Chaas
- 1 cup chilled plain yogurt (dahi, curd)
- 1 tablespoon finely chopped cilantro (fresh coriander leaves)
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt (kala namak)
- ½ teaspoon regular salt
- ½ teaspoon dry ginger powder (saunth)
- ½ teaspoon black pepper powder
- 3 cups chilled water
For Tempering
- 1 tablespoon ghee
- ½ teaspoon cumin powder (or cumin seeds)
- 1 teaspoon chopped green chilies
- 10-12 curry leaves
Instructions
Make The Chaas
- Add yogurt to a medium mixing bowl.
- Whisk using a wire whisk until smooth and creamy.
- Add cilantro, cumin powder, black salt, regular salt, ginger powder, black pepper powder, and water to the bowl and mix well.
Make The Tempering
- Heat ghee in a small pan over medium heat.
- Once the ghee is hot, add cumin powder, green chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the chaas and mix well.
- Serve chilled over ice.
- Tip – If you do not like cilantro and curry leaves coming into your mouth, then refrigerate the chaas for 2-3 hours for the flavors to seep in. Then strain it using a mesh strainer.
This is the best recipe for a tadka chhaas on the internet. I tried it at home and it’s to die for. I am kathiyadawadi, so I cannot live without chhaas. Highly recommended 👍💯🙏🕉️.