MATTHA | CHAAS | SPICY BUTTER MILK | मठ्ठा

Mattha is a Maharashtrian beverage made by diluting the curd/dahi with cool water and then spicing it with mint leaves,coriander leaves,roasted cumin powder,chillies,black rock salt and sugar.It is served cooled before or after a meal.It helps in digestion.It not only soothes the body but also cools the body.It is rich in calcium and is nutritious also.

It is a refreshing drink for hot summers and also helps in curing stomach aches.It is one of the most widely consumed drink in hot summers across many parts of India.

So lets quick start with the recipe of Mattha…in a very Maharashtrian style..



MATTHA | CHAAS | SPICY BUTTER MILK | मठ्ठा



course : after or before meal
cuisine : maharashtrian
prep : 10 minutes
total : 10 minutes
servings : 4 glass
author : suchita pradeep



INGREDIENTS :

  • 1 cup curd/dahi (here I have used curd made from cows milk)
  • 9-10 leaves of fresh mint
  • 1 tbsp chopped coriander leaves
  • 1 tsp roasted cumin powder
  • 1-2 small green chillies (adjust as per your taste or you can skip also)
  • 1 tsp chopped ginger
  • 1 tsp sugar
  • Black rock salt to taste
  • 4-5 cups of chilled water (adjust the water as per your choice for how much dilution you need )
  • Mint leaves for garnishing



METHOD :

  • First in a mixer grinder jar add mint and coriander leaves,chillies,ginger,roasted cumin powder,sugar and salt.
  • Grind it to fine paste.
  • Now take curd/dahi in a mixer jar.
  • Add the paste made from above the spices.
  • Add chilled water.
  • Whisk the curd and paste and water once to twice in the mixer grinder.
  • Your Mattha is ready.
  • Remove it into a bowl.
  • Look at the consistency of the Mattha.
  • Add more chilled water if required.
  • Also adjust the level of salt as per your taste.
  • Serve the Mattha chilled garnished with fresh mint leaves…



RECIPE NOTE :

  • The curd used should be made from cow’s milk due to its less fat content.
  • Addition of green chillies is as per your wish.You can skip its addition.
  • You can use mint powder if the fresh mint leaves are not available.
  • Don’t over whisk the curd in mixer or the butter would raise up from the curd..
  • You can whisk it by your hands also.
  • Use chilled water for addition always.
  • You can prepare it and store it in refrigerator for 2-3 days.


STEP BY STEP METHOD OF PREPARING MATTHA | CHAAS | SPICY BUTTER MILK | मठ्ठा



  • First in a mixer grinder jar add mint and coriander leaves,chillies,ginger,roasted cumin powder,sugar and salt.
  • Grind it to fine paste.

  • Now take curd/dahi in a mixer jar.
  • Add the paste made from above the spices.
  • Add chilled water.

  • Whisk the curd and paste and water once to twice in the mixer grinder.
  • Your Mattha is ready.

  • Remove it into a bowl.

  • Look at the consistency of the Mattha.

  • Add more chilled water if required.

  • Also adjust the level of salt as per your taste.
  • Serve the Mattha chilled garnished with fresh mint leaves…

 

 

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