Maharashtrian Mattha spicy buttermilk
Maharashtrian mattha spicy buttermilk drink is part of every traditional meal. It is a fitting end to a festival meal or a wedding feast where you may have overindulged. It works as a digestive as it contains ginger, cumin seed powder, fresh coriander leaves. It has lot of health benefits.
Equipment
- 1 blender or whisk
Ingredients
How to make Maharashtrian Mattha spicy buttermilk
Ingredients for basic maharastrian mattha recipe
- 1 cup plain curd / yogurt
- 2 cups water
- 1 tbsp chopped dhania cilantro leaves
- 1 tsp roasted cumin powder
- 1/4 tsp fresh ginger minced or grated or crushed
- Salt to taste
Optional ingredients for mattha – Maharashtrian buttermilk
- 4-5 fresh pudina mint leaves or
- 1/2 tsp crushed dry mint leaves
- You may use saindav lavan/ kala namak rock salt or black salt instead of common salt – as required
- Green chili 1/4 – chopped or in paste form – according to taste
- Garlic – 2-3 pods. Garlic is generally not added for a festive or a wedding meal.
Ingredients for phodni- tempering
- Ghee or vegetable oil – 1 tsp
- Mustard seeds rai, mohari- 1/4 tsp
- Cumin seeds jeera – 1/4 tsp
- Hing asafoetida – a pinch
- Curry leaves – 4-5
- Chopped Garlic optional – 2-3 pods
Instructions
Instructions to make mattha – buttermilk drink
- Chop or crush the pudina (mint) leaves, chili if using.
- in a blender add curd, salt and blend for a few seconds.
- Add ginger paste, cumin seed powder, crushed/ chopped coriander, mint, chili.
- Blend some more.
- If you are adding tadka, make it according to the instructions below and add to the blended mattha.
- Phodni/tadka adds to the flavor and taste of mattha.
Making tadka – tempering – phodni
- Heat little oil/ghee in a small pan.
- Add mustard seeds, cumin seeds, hing (asafetida).
- When the cumin and mustard seeds splutter add chopped chili and curry leaves.
- Remove from fire and cool.
- Add this tempering to the mattha mixture and mix well.
- Cool completely and add to the mattha.
- Maharashtrian mattha is ready.
- Serve mattha with some ice cubes or you can chill the mattha in the fridge for sometime and then serve.
Notes
Notes/ tips for variations and serving
- Use the optional ingredients to make variations in mattha taste and flavor.
- You may use pudina (mint), green or red chili, garlic.
- You may use rock salt, chaat masala instead of or along with table salt.
- Tempering is optional too but it does add to the taste as well as flavor.
- Add a few grains of crushed black pepper seeds.