What are the different uses of mattha milk?

What is mattha used for?

Mattha is the name used in parts of India for chaas, a drink of yogurt thinned with water. Its main use is as a cold drink, but it has a few kitchen uses.

As a drink

• Served chilled with lunch or dinner, especially in summer.
• Plain with salt, or spiced with roasted cumin, black salt, mint, coriander, ginger or green chili.
• Thinner than lassi, which is thicker and often sweet.

Regional styles

North Indian versions often use cumin or mint. South Indian versions use curry leaves and mustard seeds tempered in oil or ghee, according to Indian Healthy Recipes.

In cooking

• Kadhi and similar dishes: a thinned, soured yogurt is a base in many regional recipes.
• Marinades: cultured dairy is often used to marinate meat or vegetables.

These cooking uses are common in home kitchens, but they vary and recipes should lead.

Storage

Refrigerate and drink within about a day, because the flavor fades. Whisk before serving since it separates.

Tips

• Use fresh, not very sour, yogurt for a mild drink.
• Use more water to thin it and less to thicken it.
• For a tangier version, use slightly soured yogurt.

Spice ideas

Common additions are roasted cumin, black salt, black pepper, mint, coriander leaves, grated ginger or a small piece of green chili. Chaat masala is sometimes sprinkled on top. Start with a pinch of each and build up, since both salt and chili add up quickly.