How to make mattha at home?

What you need (2 servings)

• 3/4 cup plain yogurt (curd)
• 1 3/4 cups chilled water
• 1/3 teaspoon black salt and 1/4 teaspoon regular salt, or salt to taste
• 3/4 teaspoon roasted cumin powder
• Optional: a handful of mint and coriander, a small green chili or some black pepper, a little ginger, a squeeze of lemon

These amounts follow a recipe on Indian Healthy Recipes. Other cooks use different amounts.

Method

1. Put the yogurt in a bowl or blender.
2. Add the chilled water.
3. Add salt, cumin and any herbs, ginger or chili.
4. Whisk, or blend for a few seconds, until frothy.
5. Taste and adjust salt or water.
6. Serve cold, topped with cumin, mint or chaat masala.

Ratio

Roughly 2 parts water to 1 part yogurt (1 3/4 cups to 3/4 cup) gives a thin drink. Use less water for a thicker mattha. It is thinner than lassi.

Variations

• North Indian: cumin and mint.
• South Indian: curry leaves and mustard seeds fried in oil or ghee.

Tips and storage

• Use cold yogurt and cold water.
• Blending warms the drink slightly, so add ice if needed.
• Refrigerate and use within about a day.
• Whisk again before serving.

Common mistakes

• Adding all the spices at once. Start small and taste.
• Adding too much water at once. Add it in stages and taste.
• Leaving it out of the fridge for long periods.

Plain yogurt, not flavored or sweetened, gives the correct taste.