'Mattha' is the Maharashtrian name for mildly spiced buttermilk... Often paired with the famous sweet Jalebi.This also finds a place in most of the traditional sit-down meals or 'Pangat' in a traditional Maharashtrian wedding. The reason being it adds up as a good digestive and coolant to consume after the heavy or high calorie wedding meals. Very simple to prepare and great to be consumed even on a daily basis .
INGREDIENTS :
Yoghurt(Curds) or Dahi 1 Bowl
Water 2 Bowls (Adjust as per your requirement)
Salt to taste
Sugar 1 Tsp
Paste of 2 Green chillies, 1 small piece of ginger and a tablespoon of coriander leaves. (You can add few curry leaves to this if you like. I have not added)
Khari boondi (Optional) .. i use it for garnish as it looks good and I love the extra crunch it gives to the 'Mattha'
METHOD :
1. In a Bowl mix well the yoghurt(Curds)/Dahi and water (You can also use a blender).
2. Ensure that there are no lumps left.
3. Add more water if you want a thin consistency.
4. Add the Salt, sugar, green paste and mix well.
5. Garnish with a little bit of Salted boondi for the crunch and chopped coriander leaves,
6. Tastes best when served Chilled .. Enjoy it during or after meals .
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