Masala chaas

• Curd (dahi) · fresh, not very sour100 g
• Water · chilled200 ml
• Roasted jeera powder1/2 tsp
• Black salt (kala namak)1/4 tsp
• Ginger · grated1/2 tsp
• Fresh coriander · chopped1 tbsp
• Green chilli · finely chopped, optional1/4

Method

1. 1

   Put the curd in a jug and whisk with a fork or a small whisk for 30 seconds until completely smooth with no lumps.

2. 2

   Pour in the chilled water a little at a time, whisking, until the chaas is thin and frothy on top.

3. 3

   Stir in roasted jeera powder, black salt, grated ginger, coriander and the green chilli if using. Taste and adjust the salt.

4. 4

   Pour over ice if you like and drink within 10 minutes, before it separates.

Tips

• Use curd that is a day old for a gentle tang; very sour curd makes the chaas sharp.
• Make a 1-litre jug in the morning and keep it in the fridge; shake before pouring.
• A few curry leaves crushed between your palms give it a South Indian neer mor flavour.

Swaps

• No curd? Use 100 ml plain unsweetened soy curd for a vegan version: same calories, a little less calcium.

Storage

Keeps in the fridge for 1 day. It separates on standing, so stir or shake before drinking.