mattha, a spicy buttermilk drink is part of every traditional meal.
Mattha is served at the end of meal.
Mattha helps digestion. It is a fitting end to a festival meal or a wedding feast where you may have overindulged, given the wonderful variety of dishes served.
It works as a digestive as it contains ginger, cumin seed powder, fresh coriander leaves. It has lot of health benefits.
Mattha is made like salty lassi but it is not frothy and thick like lassi. It is a diluted, watery drink.
Mattha is also served as a cooling drink in the hot summer months. It can be served in the hot afternoon or along with the lunch.
During summer, make a jugful of mattha and keep it in the fridge. You and your family members can have cooling drink ready whenever you feel like it.
The preparation of mattha is simple and easy. It is quick to make. You mainly need some plain yogurt / curd. You may also temper it with Phodni or Tadka.
You may use an electric blender, a hand held blender or a whisk or a wooden or metal mathni (traditional Indian curd churner) to make mattha.
The variations you can make to mattha are given in the notes below.
Optional ingredients for mattha
Instructions to make mattha - buttermilk drink
Phodni/tadka adds to the flavor and taste of mattha.
Making tadka - tempering - phodni
Ingredients for phodni
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.
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