MASALA CHAACH (Cilantro Ginger Buttermilk) Preparation Time: 10 mins, Serves: 4


The days spent as a student are the best. When I was a student I used to think grown ups are lucky, they don’t have to study for hours and stress over exams and grades, obviously I had no idea about the grown up responsibilities and stresses!!

I wish I could go back into the past and live those those carefree days, when all we had to do was study. I miss the chat in hostel corridors, endless laughter, late night group assignments with maggi and movies and music on the laptop.

We used to save up for one nice meal on the weekend. The choice of restaurant was based on a few parameters, our limited budget did not allow for luxurious meals – the restaurant had to be close by, it should serve yummy food with large portions and should be inexpensive.

I had this chaach for the first time in Pune, when one weekend we all pooled in our money to visit a restaurant – HORN OK PLEASE. I instantly fell in love with it because it was very different from the one that my mom made at home. The combination of ginger with buttermilk completely won me over.

1 cup plain yogurt
1 cup chilled water
A small piece of ginger
Few finely chopped coriander leaves
7-8 curry leaves
1/2 tsp roasted and ground cumin
Pinch of asafoetida
1/2 tsp black/plain salt
7-8 mustard seeds (rai)
1/4 tsp oil

Blend a small piece of ginger and cilantro/coriander leaves, add equal amount thick yogurt and chilled water, add regular salt and black salt, blend again.

Pour the chaach in glasses.

For tadka, heat a little oil in a small pan, add a little heeng (Asafoetida), mustard seeds and curry leaves, once they crackle, turn off the heat. Pour the tadka in glasses, give it a little stir

Leave a Reply