Cooling, calming, and just what summer calls for.
This glass of 𝐂𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐓𝐚𝐝𝐤𝐚 𝐂𝐡𝐚𝐚𝐬 is light on the palate but full of comfort perfect for warm afternoons when you want something that hydrates without weighing you down.
It’s the kind of everyday cooler that brings balance, flavour, and a little quiet joy to your routine.
Subtle, satisfying, and made to beat the heat one sip at a time.
| Course | Drinks |
| Servings | 2 persons |
| Preparation Time | Nil |
| Cook time | 5 minutes |
Ingredients for the Cucumber Tadka Chaas
|
|
| ½ cup | Yogurt |
| ½ cup | Grated cucumber |
| 1 glass | Water (cold) |
| 1 No. | Ice cube |
| Green chili, minced | |
| Black salt to taste | |
| Crushed, roasted jeera to taste | |
| A few | Mint leaves, chopped |
| 1 tbsp | Oil |
| ½ tsp | Mustard seeds |
| A few | Curry leaves |
Instructions for the Cucumber Tadka Chaas |
|
| 1 | Beat the yogurt. Add water, ice cubes and whisk well. |
| 2 |
Add in salt, roasted cumin powder, cucumber grated, mint leaves and mix well. |
| 3 |
Make a tempering with oil, mustard seeds, hing and curry leaves. Add to the chaas and serve at once. |
Serve at once.
Note: You can replace milk with coconut milk to make it lactose-free.
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