Cucumber Chaas
Chaas is a yoghurt/buttermilk based chilled drink typically served in North India. This Cucumber Chaas is a simple yet very nutritious drink, perfect for the scorching summer heat when just water is not enough to cool you down.
The main ingredients used in this recipe like cucumber, sabja (basil) seeds, yoghurt and cumin seeds are all naturally said to keep the body cool and help with better digestion. Sabja seeds especially are packed with nutrition and are a great addition to your diet. Keeping the body cool, aiding in better digestion, relieving constipation and helping in weight loss are few of the many benefits we get from these tiny beauties. This drink is so refreshing, it’ll become your go-to for the summer months!
Ingredients
Plain yoghurt – 250 ml
Cucumber – 1 large
Sabja (Basil) seeds – 2 tbsp
Coriander leaves – 1 handful
Lemon juice – 2 tbsp
Green chilly – 1 (optional)
Ginger – 1 inch piece
Salt – 1/2 tsp
Sugar – 1/4 tsp
Cumin seeds – 1 tsp
Asafoetida – 1/2 tsp
Water – 750 ml
Yield
1.2 liters
Serving size – 200 ml
Prep time
Sabja seeds overnight soak
Making time
10 minutes
Refrigeration
1 hour
Method
1) Soak the sabja seeds overnight in 100 ml water.
2) Chop the cucumber, green chilly, ginger and coriander leaves roughly.
3) In a tall blender/mixer, grind to a paste the cucumber, chilly, ginger, coriander leaves, salt, sugar, lemon juice, asafoetida and cumin seeds.
4) Now add the yoghurt and blend completely. Transfer this to a jar.
5) Add the soaked sabja seeds and remaining water. Mix thoroughly.
6) Refrigerate for an hour and serve.
Notes
- Soaking the sabja seeds overnight helps in making them soft and easy to blend in any drink. Eating the seeds without soaking might cause mild stomach irritation for some. To avoid this and get the maximum nutritional benefit from the basil seeds, soaking it overnight is recommended. Soaked sabja seeds can be stored in a closed container for 2 to 3 days in refrigerator.
- Grinding the cucumber and other ingredients before adding the yoghurt helps in getting a smooth paste. Once the yoghurt is added, cumin seeds, green chilly, ginger and coriander leaves might not grind to a fine paste.
- I have given the option of refrigerating the drink for an hour to make it more refreshing. Alternatively, you can use a clay pot or clay jug to store the cucumber chaas for a couple of hours to get the same soothing effect. In fact this is the authentic way to store chaas throughout the day. If you do not have an earthen pot then you can refrigerate.
- I have added coriander leaves in this recipe. Adding mint leaves or curry leaves or lemon leaves are different options you can explore. If you go for any of these options then add only a few, as these have a very strong flavour.
- It is better to use up the entire preparation in one day. If you are planning for a larger quantity, then refrigeration is a must to use it the next day.
- Adding green chilly is purely optional. Personally I like the mildly spiced version, so I have added it. If you want to avoid using this, then don’t worry, the taste will still be great.
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