Kathiyawadi Tadka Chaas (Tempered Buttermilk) is nothing but your regular spiced buttermilk with a ghee tempering. This refreshing beverage is perfect to serve on a hot summer day (vegetarian, gluten-free).
Here are some more buttermilk recipes that you may like – Beetroot Chaas, Masala Chaas, Taak, Ragi Malt, Sambaram, and Perugu Charu.
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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 on the side with Indian-style meals on hot summer days.
This recipe is gluten-free and can be easily doubled or tripled if made for a crowd.
Ingredients
Yogurt (Dahi, Curd) – Use fresh 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 chillies, and curry leaves.
Adjust the green chillies 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
- 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
to the bowl and mix well.
Make The Tempering
Heat 1 tablespoon ghee in a small pan over medium heat.
Once the ghee is hot, add ½ teaspoon cumin powder (or cumin seeds), 1 teaspoon chopped green chilies, and 10-12 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.
Frequently Asked Questions
Both these drinks are made with yogurt as their base ingredients but they are slightly different from each other. 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.
Serving Suggestions
Serve this Tadka Chaas with your everyday meals, especially in summer. You can also sip on it as a healthy snack in between meals.
Storage Suggestions
Tadka chaas taste the best when served fresh. You can store it in a closed container for 3-4 days in the fridge. Give a fresh tadka before serving.
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Recipe Card
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.
Did you make this recipe? Let me know!