📝 About This Recipe
Mattha is a quintessential Indian buttermilk drink, celebrated for centuries as the perfect digestive aid and cooling elixir. Unlike its thicker cousin Lassi, Mattha is light, savory, and infused with the smoky aroma of roasted cumin and the zing of fresh ginger. This recipe captures the rustic soul of Indian villages, offering a refreshing burst of hydration that balances spicy meals and rejuvenates the palate.
🥗 Ingredients
The Dairy Base
- 2 cups Plain Yogurt (Full-fat, chilled, and preferably homemade or Greek style)
- 4 cups Chilled Water (Use earthen pot water for an authentic touch if available)
Fresh Aromatics
- 1 inch Fresh Ginger (Peeled and finely grated to a paste)
- 1 piece Green Chili (Silt lengthwise; remove seeds for less heat)
- 2 tablespoons Fresh Cilantro (Finely chopped)
- 10-12 leaves Fresh Mint Leaves (Hand-torn to release essential oils)
- 5-6 leaves Curry Leaves (Finely chiffonaded)
The Spice Blend
- 2 teaspoons Cumin Seeds (To be dry roasted and coarsely powdered)
- 1 teaspoon Black Salt (Kala Namak) (Crucial for the authentic sulfurous, tangy kick)
- 1/2 teaspoon Sea Salt (Adjust to taste)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 1/2 teaspoon Chaat Masala (For an extra layer of tanginess)
- 1 pinch Hing (Asafoetida) (Optional, for enhanced digestion)
For Garnish
- 2 tablespoons Boondi (Crispy fried chickpea flour droplets)
- 1 pinch Roasted Cumin Powder (For dusting on top)
👨🍳 Instructions
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1
Place a small skillet over medium heat. Add the cumin seeds and dry roast them for 2-3 minutes until they turn a deep brown and release a nutty aroma. Be careful not to burn them.
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2
Transfer the roasted cumin seeds to a mortar and pestle. Crush them into a coarse powder. The coarse texture provides better flavor bursts than a fine store-bought powder.
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3
In a large mixing bowl or a traditional deep clay pot, add the 2 cups of chilled yogurt.
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4
Using a traditional wooden churner (Mathani) or a wire whisk, whisk the yogurt vigorously until it is completely smooth and creamy with no lumps.
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5
Slowly pour in the 4 cups of chilled water while continuing to whisk. The ratio should be roughly 1 part yogurt to 2 parts water for a classic Mattha consistency.
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6
Add the grated ginger paste and the slit green chili. If using hing, add the pinch now.
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7
Incorporate the black salt, sea salt, black pepper, chaat masala, and the freshly ground roasted cumin powder.
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8
Add the finely chopped cilantro, torn mint leaves, and chiffonaded curry leaves to the mixture.
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9
Whisk the entire mixture for another 2-3 minutes. If using a wooden churner, rub it between your palms to create a frothy top layer.
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10
Taste the Mattha. Adjust the salt or cumin levels according to your preference. The flavor should be savory and slightly tangy.
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11
For the best flavor development, let the Mattha sit in the refrigerator for at least 30 minutes. This allows the aromatics like ginger and chili to infuse into the liquid.
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12
Before serving, give it one final quick whisk to bring the froth back to the surface.
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13
Pour into tall glasses or traditional earthen cups (Kulhads).
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14
Garnish with a sprinkle of crispy boondi, a pinch of cumin powder, and a fresh sprig of mint.
💡 Chef's Tips
Always use fresh, slightly sour yogurt for the most authentic flavor profile. If you prefer a smoother drink, you can strain the Mattha before serving, though keeping the herbs adds more character. Avoid using a high-speed blender if possible; hand-whisking preserves the texture of the fats in the yogurt. For a smoky 'Dhungar' flavor, place a red-hot piece of charcoal in a small bowl inside the Mattha pot, drizzle ghee on it, and cover for 2 minutes. Adjust the water quantity to your liking—Mattha is traditionally thin, but some prefer it slightly creamy.
🍽️ Serving Suggestions
Serve chilled alongside a spicy Indian Thali to balance the heat of the curries. Pair it with stuffed Parathas (flatbreads) for a traditional North Indian breakfast. Enjoy it as a mid-afternoon refresher on a hot summer day. Serve in earthen clay pots (Kulhads) to impart a subtle earthy mineral flavor. It acts as an excellent palate cleanser between courses during a heavy festive meal.