A refreshing and soothing summer drink , prepared in almost all Gujarati Homes. Aids digestion after a meal. It is prepared with home-set curd, whisked along with freshly extracted coconut milk, chopped coriander leaves, slit green chillies, sugar , salt to taste and chilled water, tempered with refined oil, cumin seeds, asafoetida and curry leaves. Refrigerated and Served Chilled.
Preparation Time: 5 minutes
Setting of Curd- Overnight
Tempering Time: 1 minute
Refrigeration Time- 1 hour / or more
Ingredients and quantity:
For the preparation of Komal:
Home-set Curd ,whisked-1 cup
Coconut milk, freshly-extracted-1 cup
Fresh coriander leaves, finely chopped-1 1/2 tbsp
Green chillies, slit-2 / or more, as desired
Sugar – to taste
Salt -to taste
Water, chilled- 1 1/2 cup
For the Tempering:
Refined oil-1 tbsp
Cumin seeds-1/2 tsp.
Curry leaves-1 sprig
To prepare Komal, In a clean and dry large glass bowl combine the curds, coconut milk, coriander, green chillies and sugar along with 1½ cup of chilled water and mix well till the sugar dissolves completely
Add the salt, mix well and keep aside.
Heat the oil in a small tempering pan, add the cumin seeds, asafoetida and curry leaves.
When the seeds crackle, pour the tempering over the drink.
Remove and discard the green chillies ,before serving.
Refrigerate it for at least an hour, one reason being that it gets chilled and another important reason is that the flavours of the ingredients infuse in the chaas.
Pour into glasses and serve chilled.
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