Whiskaffair's
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, and 3 cups of chilled water to the bowl and mix well.
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.