Chaach

Mattha is a cool and savoury 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.

Makes 1 litre.

INGREDIENTS -

1. 1 pint or 500 ml natural yoghurt (low fat is better)
   
2. 1 pint or 500 ml water
   
3. 2 tsp. salt, adjust to taste For Tarka or tempering -
   
4. 1 tsp. oil
   
5. 1/2 tsp. cumin seeds
   
6. A small pinch of asafoetida powder
   
7. fresh coriander leaves, finely chopped

METHOD -

• Whisk yoghurt, water and salt together for a few seconds.




• Put the buttermilk in a bowl or jug, covered with a lid.
  

For Tarka or tempering -

• Heat the oil in a tarka spoon or ladle.




• Add cumin seeds, asafoetida powder, and allow seeds to splutter and turn brown. Then add the dhaniya & turn off the heat.




• Add to the buttermilk by dipping the ladle in it (stand back because it might splash when you dip the hot ladle in cold mattha), immediately closing the lid. This will allow all flavours to infuse.