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A refreshing and savory yogurt drink from Maharashtra, lightly spiced with ginger, green chilies, and roasted cumin. This traditional cooler is the perfect antidote to a hot day and aids digestion.
In a mortar and pestle, crush the ginger and green chili into a coarse paste. This helps release their flavors more effectively than chopping.
In a large bowl, add the plain yogurt. Using a wire whisk or a traditional wooden churner (ravi), whisk the yogurt for about 1 minute until it is completely smooth and free of lumps.
Gradually pour in the chilled water while continuing to whisk gently. Continue until the water is fully incorporated and you have a smooth, thin liquid.
Add the crushed ginger-chili paste, finely chopped coriander leaves, roasted cumin powder, black salt, regular salt, sugar (if using), and asafoetida to the bowl.
Stir everything together until well combined. Taste and adjust the salt if needed. Pour into glasses and serve immediately for the best taste and frothy texture.
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A refreshing and savory yogurt drink from Maharashtra, lightly spiced with ginger, green chilies, and roasted cumin. This traditional cooler is the perfect antidote to a hot day and aids digestion.
This maharashtrian recipe takes 5 minutes to prepare and yields 4 servings. At 43.7 calories per serving with 2.32g of protein, it's a beginner-friendly recipe perfect for beverage or snack.
Heat 1 tsp of ghee in a small pan. Add 1/2 tsp mustard seeds and a pinch of asafoetida. Once the seeds pop, add a few curry leaves. Pour this tempering over the prepared mattha for an extra layer of flavor.
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for a cooler, more refreshing taste.
Crush one small clove of garlic along with the ginger and chili for a pungent kick.
The probiotics in yogurt help maintain a healthy balance of gut bacteria, aiding digestion and preventing issues like bloating and indigestion.
With its high water content and electrolytes from salts, Mattha is an excellent drink for rehydrating the body, especially during hot weather.
Traditionally consumed to combat heat, Mattha has a natural cooling effect on the body, making it a perfect summer beverage.
Yes, Mattha is very healthy. It's a natural probiotic from the yogurt, which is excellent for gut health. It aids digestion, helps in hydration, and is a good source of calcium and B vitamins.
One serving of this Mattha recipe (approximately 1 cup or 250g) contains around 50-60 calories, making it a light and low-calorie beverage. The exact count depends on the fat content of the yogurt used.
Mattha and Chaas are very similar yogurt-based drinks. Mattha, particularly from Maharashtra, is often slightly thicker and more robustly spiced with ginger and chili. Chaas, common in Gujarat and North India, can be thinner and is often flavored more simply with cumin and salt, sometimes with mint. The terms are often used interchangeably in different regions.
Yes, you can make a vegan version by substituting the dairy yogurt with a plant-based yogurt like coconut, soy, or almond yogurt. Ensure it's unsweetened and has a neutral flavor for the best results.
Mattha is best consumed fresh. However, you can store it in an airtight container in the refrigerator for up to 24 hours. The flavors might mellow, and you may need to stir it well before serving as some separation can occur.
This usually happens when you over-blend the yogurt in a high-speed blender. The friction and speed can break down the milk fats, causing separation. To avoid this, blend on low speed for a very short time or, preferably, use a wire whisk as instructed in the recipe.