Mattha
- Spiced buttermilk is a cool and savory drink, an end product of making
butter. In the days when people kept cows or buffaloes in their back
yards (in India) for the family's milk requirements, surplus milk was
first made into yoghurt and then churned with hand churners, to take the
butter out. The liquid left over from this processes is called mattha or
buttermilk. It is very good for soothing an upset stomach because it has
lactobacilli and it is lower in fat than yoghurt.
Today we use regular yogurt & thin it or dilute it for similar
results.
Mattha
#1
1 cup yogurt
1 1/2 cups water
salt to taste
1/2 tsp cumin seeds
thinly sliced pieces of ginger (optional)
1 tsp fresh coriander leaves, finely chopped
1 tsp fresh mint leaves, finely chopped
Whisk yoghurt, water and salt
together. Cover and chill.
Heat a pan. Add cumin seeds and roast till they become aromatic. Pound
coarsely with a rolling pin or pestle. Add to buttermilk along with
ginger and chopped herbs. Allow flavors to blend for about five minutes
and serve.
Mattha #2
1 pint natural yoghurt (low fat
is better)
1 pint water
2 tsp. salt, adjust to taste
Tempering
1 tsp. oil
1/2 tsp. cumin seeds
A small pinch of Asafoetida powder
fresh coriander leaves, finely chopped
Whisk yoghurt, water and salt together for a few seconds. Put the
buttermilk in a bowl or jug, covered with a lid. Heat the oil in a
"tarka spoon" or small pot. Add cumin seeds, Asafoetida
powder, and allow seeds to splutter and turn brown. Then add the
coriander leaves & turn off the heat. Add to the buttermilk by
dipping the tarka ladle in it (stand back because it might splash when
you dip the hot ladle in cold mattha), immediately close the lid. This
will allow all flavors to infuse.
