Thanda Aur Theekha Kairi Pudina Dhania Chaas / Chilled Spicy Raw Mango Mint And Coriander Buttermilk ......
Chaas ie is buttermilk is a must in all Indian households. Many types of spices are added to enhance the taste of buttermilk both sweet, spicy and tangy. Either way the taste of chaas is a delite during summer months when it acts as an coolant to the body heat.
Wash and slice off the stem side of one large sized raw mango. Slice off the sides and cut roughly into pieces. Put the pieces along with the center seed in pressure cooker, add 1 cup of water and pressure cook to 3-4 whistles. Let the pressure drop on it own and cool.
Once the cooked raw mango has cooled completely, remove and put the pieces in a mixer blender, squeeze out all the pulpy portions of the seed and put it also in the mixer. Discard the seed.
Add one cup of finely cleaned, washed and finely chopped coriander leaves along with cleaned, washed and finely chopped ¼ cup of pudina leaves.
Add in 3-4 mildly spiced green chillies also chopped. Add 1 inch piece of finely chopped ginger.
Add 1 tsp of roasted jeera powder, 1 tsp chaat masala, salt to taste and 1 cup of thick curds. Grind all to a smooth paste.
Remove in a jar and add 2 cups of water and mix well. If too thick, you can add in some more water. Sieve and put the the chaas in refrigerator to get chilled. Serve chilled with some ice cubes on top. You can squeeze in one lemon juice if the chaas is not tangy ie khatta.