New Delhi: As Indian summers tighten their grip in 2026, most of us are secretly planning our daily escape routes from the heat – and no, aerated drinks are not the answer. A glass of chilled, spiced tadka chach (tempered buttermilk) can instantly cool you down, refresh your mood and still feel light on the stomach. Tadka chach is the perfect “after-lunch” or mid-evening cooler in our homes. In this blog, let us walk through an easy, flavourful masala chach recipe that you can whip up in minutes, using everyday ingredients from your Indian kitchen.
While regular chaach is already soothing, masala chach takes things a notch higher with a fragrant ghee tempering of jeera, curry leaves and green chillies that adds depth, aroma and a gentle kick. It is the kind of summer drink that feels homely yet restaurant‑worthy, works beautifully with your daily dal‑chawal or sabzi‑roti, and still supports digestion, hydration and gut health when the temperatures rise. If you are looking for a simple, tried‑and‑tested summer drink idea for 2026, this tadka chach recipe deserves a permanent place in your fridge.
Simple masala chach recipe
Ingredients for tadka chach
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1 cup chilled plain curd (dahi), whisked smooth
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3 cups chilled water (adjust consistency as you like)
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1 tablespoon finely chopped fresh coriander leaves
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4–5 fresh mint leaves, finely chopped (optional but highly refreshing)
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½ teaspoon roasted cumin powder (bhuna jeera)
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½ teaspoon black salt (kala namak)
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½ teaspoon regular salt, or to taste
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¼ teaspoon black pepper powder (optional, for mild heat)
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½ teaspoon dry ginger powder / saunth (optional, for digestion)
For the tadka (tempering):
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1 tablespoon ghee (or neutral oil, though ghee adds better flavour)
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½ teaspoon cumin seeds (jeera)
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¼ teaspoon mustard seeds (rai) – optional but traditional in many homes
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1 teaspoon finely chopped green chillies (adjust to taste)
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8–10 curry leaves
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A pinch of hing (asafoetida) for aroma and digestion
Optional garnish:
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Extra chopped coriander leaves
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Roasted cumin powder on top
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A few boondi pieces for added texture (optional, for crunch)
Easy tadka chaach recipe
1. Add 1 cup chilled curd to a mixing bowl or jug and whisk until smooth and creamy, with no lumps. This step ensures your chaach has a silky, restaurant‑style texture and does not taste grainy.
2. To the whisked curd, add roasted cumin powder, black salt, regular salt, black pepper and dry ginger powder (if using).
3. Toss in the finely chopped coriander and mint leaves for freshness.
4. Pour in chilled water gradually and whisk again until everything is well combined and frothy; adjust water to get a light, drinkable consistency.
5. For tadka, heat ghee in a small tadka pan on medium flame.
6. Once hot, add cumin seeds and mustard seeds; let them crackle and release their aroma.
7. Add chopped green chillies, curry leaves and a pinch of hing, and sauté for a few seconds until the curry leaves turn crisp, being careful not to burn the spices.
8. Immediately pour this hot tempering over the prepared chaach mixture.
9. Stir well so the flavours of ghee, jeera, curry leaves and chillies infuse evenly into the buttermilk.
10. For best flavour, refrigerate the tadka chaach for 30–60 minutes to let the spices and herbs blend beautifully.
11. Before serving, give it a quick stir, pour into tall glasses over ice cubes, and garnish with fresh coriander and a light sprinkle of roasted cumin.
12. You can also add a spoonful of boondi on top for an extra bite, especially when serving guests.