Chhaas / Seasoned Buttermilk

There is a definite place for yogurt or buttermilk in the Indian diet. Traditionally, Indian meals included a serving of thick yogurt or a glass of chhaas as part of all meals.  With the passage of years and newfound theories buttermilk was slowly dropped off the menu. But off late, the inclusion of probiotic yogurt has almost become a fad in the western countries with India not left far behind. In fact, if Indians had to just go back to including the old fashioned home made dahi or chhaas we would not need these branded probiotic drinks. If fat is a concern either set curd / yogurt with low fat milk or after the curd is set extract the butter and make into chhaas.

Chhaas, is seasoned buttermilk and the seasoning varies based on where it is made. Like in South India the chhaas is seasoned with ginger or curry leaves or lime leaves, whereas in the West and North India the chhaas is seasoned with roasted jeera powder or coriander leaves. The yogurt used to make chhaas should ideally have just turned sour so that when mixed with water it is no longer sour but still has flavor. The recipe of Chhaas given here is the way it is made in the West and North India.

Ingredients (makes 1 glass Chhaas)

Yogurt / Curd / Dahi - 1/2 cup

Water - 1/2 cup

Roasted Cumin pwd - 2 pinches

Coriander leaves - a pinch

Salt as per taste

Add the yogurt and water in a blender and whisk till they are well blended. Add a little salt and mix then pour it into a glass. Drop an ice cube or two into the glass and top the chhaas with cumin powder and coriander leaves. The Chhaas is ready to serve.

Warm Buttermilk with tempering from Kerala / Kachiya Moru

Kachiya moru is a preparation from Kerala meaning warm buttermilk with tempering. Buttermilk is an integral part of a meal in Kerala and is normally had with rice at the end of a meal. According to Ayurveda, buttermilk is considered to be cold and hence one is discouraged from having it when a person has a cold or if the weather is chilly. This kachiya moru or moru kachiyathu is made for all those kind of occasions. It is also sometimes served with rice as a curry especially when there's a spicy fish or mutton fry on the menu, providing the perfect antidote to a fiery hot dish. This lightly seasoned buttermilk is good for the stomach and is great to have on those days when the stomach is a little delicate. Or have it like a soup before or after a meal on a cold winter day.

Ingredients
Buttermilk - 1 cup
Mustard seeds - 1/4 tsp
Curry leaves - 4 to 5
Green chilli - 1, slit
Turmeric - 1/4 tsp
Salt as per taste
Oil - 1/2 tsp
Run the buttermilk in a blender along with salt to get a smooth mix. Heat oil in a saucepan or kadhai and add the mustard seeds. After it splutters add the curry leaves and the slit green chilli. Sauté for a couple of seconds to coat with oil. Add the turmeric powder and add the buttermilk immediately. Switch off the heat and swirl the saucepan so the whole thing is mixed well. Pour it out into a serving bowl.
The buttermilk should not be boiled just heated, else it will split. It takes only a few minutes to prepare kachiya moru and is usually prepared just as the food is being served so it gets to the table hot.

A variation is to add pepper powder to the kachiya moru instead of green chilli.

Sambhaaram / Chhaas / Spiced Buttermilk

Sambhaaram, the Kerala version of Chhaas is a good summer drink that helps to cool the body and is a way to increase the liquid intake. It is also a healthy drink especially if the amount of salt that's added into it is controlled. Sambhaaram has ginger and curry leaves in it and is known to aid digestion especially after a feast. As children, we were responsible to pick some lemon and curry leaves from the garden especially for the after Onam and Vishu feast drink. Crushed lemon leaves, if you can get some, is a refreshing addition to this Chhaas.

Traditionally, sambhaaram is served at the end of the meal but if had sometime before a meal it helps in filling up the stomach healthily and in reducing the food intake.

Ingredients

Curds / plain Yogurt - 1/2 cup

Water - 1 cup

Curry leaves - 2

Ginger - 1/2tsp

Salt to taste

Green chilli - 1/2 (optional)

In container combine the curds / plain yogurt and water and beat it till well blended. Crush the ginger, green chilli (if using) and the curry leaves and add it to the buttermilk along with salt. Beat well to make it a little frothy. Pour it out into a glass and it's ready to be served.