Chaach (Buttermilk tempered with mustard seeds (Indian)) recipe
ingredients
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 tsp Cumin (jeera) powder, roasted
1 Green chilli, small
1 Ginger (adrak), 1/4 inch piece
Black salt (kala namak) to taste
Salt to taste
1/2 tsp Cumin (jeera) powder, roasted
1 Green chilli, small
1 Ginger (adrak), 1/4 inch piece
Black salt (kala namak) to taste
Salt to taste
For the tempering:
1 tsp (5 ml) Vegetable oil
1/4 tsp Mustard seeds (rai)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (4 g) Mint (pudina) leaves, chopped
1/4 tsp Mustard seeds (rai)
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (4 g) Mint (pudina) leaves, chopped
method
1. Blend yoghurt, cumin powder, green chilli, ginger, black salt, and salt for a few seconds.
2. Add 2 cups water and blend once again. Pour into individual glasses.
3. For the tempering, heat the oil in a pan; add the mustard seeds. When they splutter, remove the pan from the heat and pour a little in each glass.
4. Serve chilled, garnished with green coriander and mint leaves.
2. Add 2 cups water and blend once again. Pour into individual glasses.
3. For the tempering, heat the oil in a pan; add the mustard seeds. When they splutter, remove the pan from the heat and pour a little in each glass.
4. Serve chilled, garnished with green coriander and mint leaves.
serving amount
serves: 3 - 4
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more information
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