Chaas Recipe: 5 Buttermilk Variations from Across India
InstaCuppa sells an automatic curd maker. This article shares traditional chaas recipes from across India based on regional food culture. The curd maker is mentioned as a tool for making the fresh curd base — every recipe here works with any homemade curd. We earn revenue if you purchase through links in this article.
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What does chaas mean?
Chaas and chaach are one drink. Gujarat and Maharashtra say chaas. Rajasthan, Punjab and much of north India say chaach. South India calls it neer mor in Tamil, majjige in Kannada and majjiga in Telugu. In the east it is mattha. None of these is more correct than the others.
Chaas is not the same as Western buttermilk. Western buttermilk was the thin liquid left over after churning butter. Chaas starts from set curd, which is then thinned with water. Today most buttermilk sold in Western shops is cultured milk, which lands somewhere close to a thick chaas.
Chaas counts as a drink, not a food. A glass is mostly water, so it is light. That is why it is served after a meal in most Indian homes, and why it is the drink people reach for in summer.
Why does fresh curd make better chaas?
Every chaas recipe in India — whether you call it chaach, majjiga, neer mor, or mattha — starts with one thing: curd whisked with water. The curd is the foundation. The spices are the finish. If the foundation is weak, no combination of cumin, coriander, or curry leaves will save it.
Here is why fresh curd matters for chaas specifically:
- Probiotic count: Fresh curd (set within 6–8 hours at 42–45°C) contains the highest concentration of live Lactobacillus bacteria. These probiotics are what make chaas a digestive aid, not just a flavoured drink. By day 3–4, bacterial activity drops significantly.
- Texture: Well-set curd has a smooth, uniform protein mesh. When blended with water, it produces silky buttermilk. Over-fermented curd becomes grainy, and that graininess carries into the chaas.
- Tang balance: Fresh curd is mildly tangy. Old curd is sharply sour. A good chaas needs a gentle tang that lets the spice flavours come through — not an acidic punch that overwhelms everything.
- Consistency: Thick curd blends into a creamy, uniform chaas. Thin, watery curd produces a chaas that separates within minutes — water on top, solids at the bottom.
The practical problem: In most Indian kitchens, curd is set once and used over 2–4 days. By the time you make chaas on day 3, the curd is already past its peak. An automatic curd maker lets you set a fresh batch overnight with zero effort — so your chaas always starts with same-day curd.
5 Regional Chaas Recipes from Across India
India has at least a dozen names for buttermilk, and each region has its own spice profile, thickness, and serving tradition. Here are five classics you can make at home in under 5 minutes each — provided you start with good, fresh curd.
1. Gujarati Chaas (Classic Masala Buttermilk)
Gujarat’s daily summer drink — light, spiced, and endlessly refreshing
Ingredients:
- 1 cup fresh curd
- 2 cups cold water
- ½ tsp roasted cumin powder (jeera)
- Salt to taste
- Pinch of hing (asafoetida)
- 2 tbsp chopped fresh coriander
- 4–5 curry leaves, torn
Steps:
- Add the curd and water to a blender or use a hand whisk (mathani). Blend for 30 seconds until smooth and frothy.
- Add the roasted cumin powder, salt, and hing. Blend for another 10 seconds to mix evenly.
- Pour into glasses. Top with chopped coriander and torn curry leaves.
- Serve immediately, chilled. Add ice cubes if serving in peak summer.
Why it works: The 1:2 curd-to-water ratio makes Gujarati chaas light enough to drink with meals without feeling heavy. Roasted cumin adds warmth, hing aids digestion, and curry leaves give it an unmistakable aroma. This is the chaas most Indians think of when they hear the word.
2. Rajasthani Chaach (Salted Lassi with Heat)
Thicker, bolder, and made for the desert heat of Rajasthan
Ingredients:
- 1 cup fresh curd
- 1 cup cold water (less water = thicker chaach)
- ½ tsp roasted cumin powder
- ½ tsp black salt (kala namak)
- 6–8 fresh mint leaves
- Pinch of red chilli powder (optional)
Steps:
- Blend the curd and water until smooth. The 1:1 ratio keeps this noticeably thicker than Gujarati chaas.
- Add cumin powder, black salt, and chilli powder. Blend briefly.
- Crush the mint leaves between your palms and drop them in. This releases the oils better than blending.
- Serve at room temperature or lightly chilled. Rajasthanis traditionally serve chaach alongside dal-baati-churma.
Why it works: Black salt gives Rajasthani chaach an eggy, sulphur tang. It takes a glass or two to get used to. The mint cools it down and the pinch of chilli builds a slow heat at the back of the throat. It is thicker than most chaas, so it works better beside food than on its own.
3. South Indian Neer Mor (Spiced Buttermilk)
Kerala and Tamil Nadu’s answer to the summer heat — thin, tempered, and deeply aromatic
Ingredients:
- 1 cup fresh curd
- 2–3 cups cold water (neer mor is intentionally thin)
- 1 green chilli, slit
- ½ inch ginger, finely grated
- 2 tbsp chopped coriander
- 5–6 curry leaves
- Salt to taste
- For tempering: 1 tsp coconut oil, ½ tsp mustard seeds, 1 dried red chilli
Steps:
- Blend the curd and water until completely smooth and thin. Neer mor should be almost the consistency of water — not thick at all.
- Add the slit green chilli, grated ginger, coriander, curry leaves, and salt. Stir to combine (do not blend again).
- In a small pan, heat the coconut oil. Add mustard seeds and let them splutter. Add the dried red chilli and curry leaves. Remove from heat immediately.
- Pour the tempering over the buttermilk. Stir once and serve chilled.
Why it works: The tempering (tadka) is what separates neer mor from other buttermilk styles. Mustard seeds in coconut oil create a nutty, pungent layer that sits on top of the cool buttermilk. The ginger and green chilli add sharpness without making it spicy. In Kerala and Tamil Nadu, neer mor is often served with rice as part of the meal — not just as a drink.
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4. Punjabi Sweet Lassi (The Thick One)
Punjab’s iconic drink — thick, sweet, and unapologetically indulgent
Ingredients:
- 1 cup fresh curd (must be thick and creamy)
- 1 cup cold water or chilled milk
- 3–4 tbsp sugar (adjust to taste)
- ¼ tsp cardamom powder (elaichi)
- 1 tsp rose water (optional)
- 1 tbsp fresh malai/cream for topping
Steps:
- Blend the curd, water (or chilled milk), sugar, and cardamom powder on high speed for 45–60 seconds until thick and frothy.
- If using rose water, add it in the last 5 seconds of blending.
- Pour into a tall glass (traditionally a kulhad — clay cup). Top with a generous spoon of fresh malai.
- Serve immediately. Punjabi lassi does not wait — it is best consumed thick, cold, and fresh.
Why it works: Punjabi lassi is the opposite of chaas in every way — thick where chaas is thin, sweet where chaas is savoury, indulgent where chaas is light. The 1:1 curd-to-water ratio (or curd-to-milk for extra richness) keeps it creamy. Cardamom rounds out the sweetness, and the malai on top is non-negotiable. The curd must be very thick and fresh; thin curd produces a watery lassi that Punjabis would not accept.
5. Solkadhi (Kokum Coconut Buttermilk)
Goa and Maharashtra’s Konkani specialty — pink, sweet-sour, and utterly unique
Ingredients:
- ½ cup fresh curd
- ½ cup thick coconut milk (freshly extracted or canned)
- 8–10 kokum petals, soaked in ½ cup warm water for 15 minutes
- 1 green chilli, finely chopped
- 2 tbsp chopped coriander
- Salt to taste
- ¼ tsp sugar (optional, to balance sourness)
Steps:
- Soak the kokum petals in warm water for 15 minutes. The water will turn a deep pink-purple. Squeeze the petals to extract maximum colour and flavour, then strain.
- Blend the fresh curd and coconut milk until smooth.
- Add the strained kokum water, green chilli, coriander, salt, and sugar. Stir gently to combine.
- Refrigerate for 30 minutes to let the flavours meld. Serve cold alongside fish curry-rice (the classic Konkani pairing).
Why it works: Solkadhi is not a normal chaas. Coconut milk takes the place of most of the water. Kokum brings a fruity sourness that is nothing like curd tang. The pink colour comes from the kokum itself. In Goa and coastal Maharashtra it is served after a fish or meat meal to cool the mouth. Use fresh curd here, because a sharp curd will fight the kokum.
How do you make the best buttermilk at home?
The recipes above cover the regional variations. These tips apply to all of them:
| Tip | Why It Matters |
|---|---|
| Use same-day curd | Highest probiotic count, mildest tang, smoothest texture. Curd older than 2 days produces overly sour chaas. |
| Chill the water, not the curd | Cold curd is harder to whisk and clumps. Room-temperature curd + chilled water blends smoother and stays cold longer. |
| Mathani (hand whisk) vs blender | A mathani gives traditional, slightly textured chaas. A blender produces smoother, frothier buttermilk. Both work — it is a matter of preference. |
| Black salt over table salt | Black salt (kala namak) has a natural sulphuric flavour that enhances the tanginess of chaas. Regular salt just adds saltiness. Use black salt for savoury chaas; regular salt for sweet lassi. |
| Roast your cumin fresh | Dry-roast whole cumin seeds for 2 minutes on low heat, then crush. Pre-ground cumin from a jar has already lost most of its volatile oils and will taste flat. |
| Add ice at serving, not blending | Ice dilutes the chaas if blended in. Instead, blend the chaas at the right curd-to-water ratio, then drop ice cubes into individual glasses just before serving. |
| Drink within 2 hours | Chaas continues to ferment at room temperature. After 2–3 hours, it separates and turns noticeably more sour. Make small batches and drink fresh. |
What are the health benefits of chaas?
Chaas is more than a cold drink. It is fermented, it is salty, and it is mostly water. Here is what that actually buys you, and where the evidence stops.
1. It is a live fermented food: Chaas is made from curd, and curd is fermented by live lactic acid bacteria. Fresh, same-day curd holds the most of them. A 2026 review of Indian lassi in Probiotics and Antimicrobial Proteins calls these drinks a promising probiotic food. The same review is careful, and so are we: the gut and immune benefits are inferred from wider fermented dairy research, not proven in trials on lassi or chaas.
2. It sits well after a meal: Across India chaas is served with a meal or after it, not before. The drink is sour because fermentation turns milk sugar into lactic acid. The spices people add, such as jeera, hing and ginger, are old kitchen remedies for gas and bloating. That is why a glass of chaas feels settling at the end of a heavy lunch.
3. It carries salt and water together: A glass of chaas is mostly water. It also carries sodium from the salt you add and potassium from the curd. That mix is why it suits a hot afternoon better than a sweet drink. Rajasthan and Gujarat have used it as the summer drink for generations, long before ORS sachets were sold.
4. It is treated as a cooling drink: Ayurveda puts buttermilk in the cooling group and says it calms pitta. There is no trial that measures body temperature after a glass of chaas. What is plain is that it is a cold drink, mostly water, with a little salt in it. That alone is why it feels good in May.
5. It is light on calories: Plain curd carries about 61 calories per 100 g, with 121 mg of calcium, 95 mg of phosphorus, 0.37 micrograms of B12 and 0.14 mg of riboflavin, going by USDA FoodData Central. Chaas is one part curd to two or three parts water. So a 250 ml glass of salted chaas works out near 40 to 60 calories, against 150 or more for a sweet lassi. The curd is where the calcium and the B12 come from.
Frequently Asked Questions
Is chaas the same as buttermilk?
In India, yes. Indian chaas (also called mattha, majjiga, or chaach) is made by diluting curd with water and adding spices. Western buttermilk was traditionally the liquid left after churning butter from cream — a different process. Today, most commercial buttermilk in the West is cultured (fermented) milk, which is closer to thick chaas. The recipes in this article follow the Indian tradition: curd + water + spices.
Can I make chaas with store-bought curd?
You can, but the result will be noticeably different. Store-bought curd (Amul, Mother Dairy, etc.) is often several days old by the time you use it, which means fewer live probiotics and a sharper, more sour taste. Homemade curd set fresh that morning or the night before produces smoother, milder, and more probiotic-rich chaas. If store-bought is your only option, choose a brand with a recent manufacturing date and use it the same day you open it.
How long does chaas last in the fridge?
Fresh chaas is best consumed within 2–3 hours at room temperature. In the refrigerator, it stays drinkable for 6–8 hours, but the flavour changes — it becomes more sour and the spices lose their freshness. Tempered chaas (like neer mor with mustard seeds) loses its tempering aroma after refrigeration. The practical advice: make small batches and drink fresh.
Is chaas good for weight loss?
Salted chaas is a low-calorie drink. A 250 ml glass works out near 40 to 60 calories. It fills you up between meals and brings a little protein and calcium from the curd. Sweet lassi is a different drink: sugar and malai push it past 150 calories. If you are watching weight, stay with the salty styles, which are Gujarati chaas, Rajasthani chaach, neer mor and solkadhi.
Can lactose-intolerant people drink chaas?
Many people who cannot drink milk can drink chaas. Fermentation turns much of the milk sugar into lactic acid, so there is less lactose left in curd than in the milk it came from. Diluting the curd with water cuts the lactose again. Start with half a glass and see how you feel. If you react to even that, chaas is not for you.
Is it chaas or chaach?
Both are right. Chaas is the Gujarati and Marathi spelling. Chaach is the Hindi and Rajasthani one. It is one drink with two spellings, the way curd is also called dahi. South India calls the same drink neer mor, majjige or majjiga.
What is buttermilk in India?
In India, buttermilk means chaas: curd thinned with water and seasoned with salt, jeera and often hing, curry leaves or green chilli. It is sold chilled in glasses and in packets. It is not the leftover liquid from butter churning, which is what the word meant in old English recipes.
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InstaCuppa manufactures and sells an automatic curd maker. This article shares traditional chaas recipes from five Indian regions based on regional food culture and culinary tradition. Every recipe works with any homemade curd — a curd maker simply ensures consistent, fresh curd as the base. We earn revenue if you purchase an InstaCuppa product through the links in this article.
Sources & References
- A Multidisciplinary Review of the Microbial, Functional, and Consumer Advancement of Indian Lassi — Probiotics and Antimicrobial Proteins, 2026 (PMID 42105173)
- Fermented milks: Microbiology and biochemistry of yogurt and curd — International Dairy Journal, 2004
- Standards for Milk and Milk Products — FSSAI
- FoodData Central — Yogurt, plain, whole milk (FDC ID 171284) — USDA FoodData Central, retrieved 18 September 2026
- Milk Production in India — National Dairy Development Board
Written by Saran Reddy, Founder — InstaCuppa
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