Mattha
A cooling North Indian spiced buttermilk made with yogurt, water, ginger, green chili, and roasted cumin. Light, refreshing, and easy to sip alongside a hearty meal on warm days.
For 4 servings
- roast · ~2 min
Roast the cumin seeds.
Heat a small dry pan over low heat and roast the cumin seeds until fragrant and slightly darker. Let them cool, then crush them to a coarse powder.
TIPKeep the heat low so the cumin turns aromatic without burning. - mix · ~3 min
Blend the mattha.
1.Add yogurt and chilled water to a blender jar or deep bowl.2.Add ginger, green chili, coriander leaves, roasted cumin, black salt, and salt.3.Blend or whisk until smooth, frothy, and well combined. - rest · ~5 min
Chill the mattha.
Pour the mattha into a jug and chill briefly if needed so it tastes crisp and refreshing.
- serve
Pour into cups and serve cold.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted cumin completely before crushing, or its aroma can taste harsh instead of warm and nutty.
- 2Blend the ginger and green chili thoroughly so the mattha tastes evenly spiced without fibrous bits in each sip.
- 3If your yogurt is very sour or thick, add a little extra chilled water to keep the drink light and balanced.
- 4Strain after blending if you want a smoother, restaurant-style mattha without coriander or ginger flecks.
- 5Add black salt carefully at the end; its sulfurous tang is potent and can quickly overpower the drink.
- 6Serve immediately after blending for the best froth, or re-whisk before pouring if it has been chilled longer.
- 7Make it a few hours ahead and keep it refrigerated, but add a final pinch of roasted cumin just before serving to refresh the aroma.
Adapt it for your goals.
Minty
Replace some or all of the coriander with fresh mint for a sharper, more cooling mattha that pairs well with rich summer meals.
mildMild
Skip the green chili and use a little extra ginger for a gentler version that keeps the spice aroma without the heat.
no blenderNo-blender
Finely grate the ginger, mince the chili, and whisk everything by hand for a rustic homestyle mattha when you want less foam.
masalaMasala
Add a pinch of chaat masala or crushed black pepper for a bolder, snack-style serving with pakoras or parathas.
Why this is on our healthy list.
Hydrating Summer Drink
Made with plenty of chilled water and diluted yogurt, mattha is a light way to refresh alongside heavier meals in warm weather.
Contains Fermented Dairy
Yogurt brings the benefits of a cultured dairy ingredient, making this drink feel soothing and easy to pair with everyday food.
Digestive Spice Support
Ginger, roasted cumin, and black salt are classic ingredients used in Indian drinks to add brisk, appetite-friendly flavour.
Frequently asked questions
Yes. Whisk the yogurt and water until smooth, then add very finely grated ginger, minced chili, chopped coriander, and crushed roasted cumin.
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