From Chaas to Sambharam: How Different Parts of India Flavour Their Buttermilk
Buttermilk is one of those everyday ingredients that can become something completely different with just a few additions. Across India, people have been turning diluted curd into refreshing drinks using spices, herbs, curry leaves and other local ingredients.
The recipes vary from one region to another. Some are lightly spiced and savoury, while others have a stronger herbal aroma or a hint of heat.
These drinks are particularly enjoyable during warmer months, but most can be prepared whenever you have leftover curd at home.
Curd is whisked with water until smooth and then flavoured with roasted cumin, salt, coriander and sometimes green chilli. Some households also add ginger or a little black salt.
The result is light, savoury and refreshing.
It is often served alongside lunch, particularly during warmer weather.
Curd is diluted with water and flavoured with ingredients such as ginger, green chilli, curry leaves and salt. A simple tempering may also be added to give the drink a deeper aroma.
It is commonly enjoyed as a cooling drink and is particularly associated with Kerala's traditional food culture.
The combination of curry leaves and ginger gives it a distinctive flavour.
Thin buttermilk is seasoned with salt, ginger, green chilli and curry leaves. Some preparations include a light tempering of mustard seeds.
The drink is intentionally thin rather than creamy, making it easy to sip with a meal or on its own.
Curd is diluted and mixed with ingredients such as green chilli, ginger, coriander and curry leaves. The seasoning can vary between households.
Some versions are very mild, while others have a stronger chilli and ginger flavour.
It is commonly served with meals and works particularly well alongside spicy food.
The basic drink is made by thinning curd with water and adding salt, ginger, green chilli and curry leaves. Some families use a simple tempering to enhance the aroma.
It is an everyday drink that can be prepared in minutes and is particularly welcome during warm afternoons.
Fresh mint leaves are blended or finely chopped and mixed into seasoned buttermilk. Roasted cumin and black salt can add extra flavour.
The fresh mint gives the drink a cooling aroma and makes it particularly pleasant during hot weather.
It is also an easy way to use up extra mint at home.
Blend a small amount of mint and ginger with diluted curd, water and salt. A pinch of roasted cumin can be added for warmth.
The result has a sharper flavour than plain chaas, with the freshness of mint balanced by ginger.
It pairs well with simple rice dishes, vegetable meals and spicy food.
Use fresh curd that is not excessively sour. Whisk it well before adding water so that the drink becomes smooth.
Add water gradually until you reach the consistency you prefer. For a lighter drink, use more water.
Spices should also be added gradually. Roasted cumin, black salt, ginger, chilli and herbs can quickly change the character of the drink, so taste as you go.
The foundation remains almost the same, but a few changes in herbs, spices and tempering can create a completely different drink.
Whether you prefer a simple chaas, a fiery majjiga or a fragrant Kerala sambharam, these drinks are an easy way to bring a little regional variety into an everyday meal.
The recipes vary from one region to another. Some are lightly spiced and savoury, while others have a stronger herbal aroma or a hint of heat.
These drinks are particularly enjoyable during warmer months, but most can be prepared whenever you have leftover curd at home.
Masala Chaas from North and Western India
Masala chaas is one of the most familiar Indian buttermilk drinks.Curd is whisked with water until smooth and then flavoured with roasted cumin, salt, coriander and sometimes green chilli. Some households also add ginger or a little black salt.
The result is light, savoury and refreshing.
It is often served alongside lunch, particularly during warmer weather.
Sambharam from Kerala
Sambharam is a traditional Kerala style spiced buttermilk drink.Curd is diluted with water and flavoured with ingredients such as ginger, green chilli, curry leaves and salt. A simple tempering may also be added to give the drink a deeper aroma.
It is commonly enjoyed as a cooling drink and is particularly associated with Kerala's traditional food culture.
The combination of curry leaves and ginger gives it a distinctive flavour.
Neer Mor from Tamil Nadu
Neer mor is a simple South Indian buttermilk drink that is especially popular during hot weather.Thin buttermilk is seasoned with salt, ginger, green chilli and curry leaves. Some preparations include a light tempering of mustard seeds.
The drink is intentionally thin rather than creamy, making it easy to sip with a meal or on its own.
Majjiga from Andhra Pradesh and Telangana
Majjiga is a traditional spiced buttermilk preparation enjoyed across Andhra Pradesh and Telangana.Curd is diluted and mixed with ingredients such as green chilli, ginger, coriander and curry leaves. The seasoning can vary between households.
Some versions are very mild, while others have a stronger chilli and ginger flavour.
It is commonly served with meals and works particularly well alongside spicy food.
Majjige from Karnataka
Karnataka has its own version of spiced buttermilk, often known as majjige.The basic drink is made by thinning curd with water and adding salt, ginger, green chilli and curry leaves. Some families use a simple tempering to enhance the aroma.
It is an everyday drink that can be prepared in minutes and is particularly welcome during warm afternoons.
Chaas With Mint
Mint chaas is popular in many parts of India and is an easy variation on traditional chaas.Fresh mint leaves are blended or finely chopped and mixed into seasoned buttermilk. Roasted cumin and black salt can add extra flavour.
The fresh mint gives the drink a cooling aroma and makes it particularly pleasant during hot weather.
It is also an easy way to use up extra mint at home.
Pudina Chaas With Ginger
Another simple variation combines mint with fresh ginger.Blend a small amount of mint and ginger with diluted curd, water and salt. A pinch of roasted cumin can be added for warmth.
The result has a sharper flavour than plain chaas, with the freshness of mint balanced by ginger.
It pairs well with simple rice dishes, vegetable meals and spicy food.
How to Make Better Buttermilk at Home
The quality of the curd makes a noticeable difference to the final drink.Use fresh curd that is not excessively sour. Whisk it well before adding water so that the drink becomes smooth.
Add water gradually until you reach the consistency you prefer. For a lighter drink, use more water.
Spices should also be added gradually. Roasted cumin, black salt, ginger, chilli and herbs can quickly change the character of the drink, so taste as you go.
A Simple Ingredient With Many Regional Identities
Buttermilk shows how Indian cooking can turn a basic ingredient into countless regional preparations.The foundation remains almost the same, but a few changes in herbs, spices and tempering can create a completely different drink.
Whether you prefer a simple chaas, a fiery majjiga or a fragrant Kerala sambharam, these drinks are an easy way to bring a little regional variety into an everyday meal.
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