Chaas Recipe – Sambharam – Spiced Yoghurt Drink

Chaas recipe: Check out this popular Indian drink, also known as Chaach or Sambharam, prepared with yoghurt, spices and aromatics, that I made vegan. Chaas is usually served chilled on a hot summer’s day. This chaas recipe calls for plant-based yoghurt, some basic aromatics and that’s it!

Imagine this: You have just come home from a hot summer’s day of hard work. The sun is scorching hot and beating down on you like it’s the end of the world. And all you crave is something that will quench your thirst and nourish you at the same time. Introducing – chaas, a popular drink at the @beextravegant family.

What is Chaach/Chaas/Sambharam?

The Chaas recipe is prepared differently in different parts of the country. Plain Chaas is made with just yoghurt, water and salt but some parts of India mix in spices to make it more delicious and frothy.

In North India, chaas or chaach do not contain ginger or green chillis. Ingredients like mint leaves, cumin and Kala Namak are more prominent and hence, are added to the vegan chaas. Whereas, the South Indian version does not contain cumin or mint leaves.

This recipe is my take on both these variations and it is extremely inexpensive, wholesome and absolutely plant-based. Just FYI, in Indian English, chaas is often referred to as buttermilk, although it’s not really buttermilk. Traditionally buttermilk is churned in a churner until the butter separates from the whey. Okay, enough with the trivia session. Let’s jump right into the recipe.

How to make Vegan Chaas?

Tips to remember: Take thick yoghurt and avoid the one that has more water content. This type of yoghurt will turn runny when you blend it in a blender and the results are not as frothy as you would expect. The thicker the yoghurt, the frothier the Chaas.

The recipe is rather simple. The idea is to blend all ingredients in a blender and serve it chilled. The other way to make the same recipe, you can use a whisk to whisk the yoghurt into a uniform consistency and crush the other ingredients in a mortar and pestle. Combine both the whisked yoghurt and the aromatics in a jar. Serve chilled.

So, here are my step-by-step instructions for you to follow.

1. Pour fresh thick yoghurt into a blender jar.

2. Add ginger (skin peeled) and green chillies (stem removed) to the jar.

3. Add ground cumin powder and curry leaves.

4. Add Kala Namak or rock salt and water for consistency.

5. Blend all the ingredients well until combined. Do not over-blend it as the heat from the blender will result in curdling. Pour the Chaas into a glass jar.

6. Serve in a glass with ice cubes and garnish with curry leaves.

Storage: Store in the fridge for a day or two but not more than that. After a day it will start to lose its flavour and turn sour.

This is one of my favourite recipes and I hope you enjoyed it. It is so inexpensive and easy to make. Do try it out and let me know in the comments.

Check out my other recipes here:

1. Vegan Masala Chai
2. Oat Milk Recipe