Taak is the Maharashtrian version of buttermilk which is made using fresh yogurt (curd). It is a refreshing Indian summer drink that comes together in just 5 minutes using very basic ingredients.
About This Recipe
Taak is nothing but spiced buttermilk made in Maharashtrian style. It has always been a must in my Summer meals, due to its refreshing flavor and amazing cooling properties. A twist in your regular buttermilk, which is a little spicy, tangy, salty, and full of flavors.
I am very fond of Buttermilk since my childhood. I remember my mother used to serve a full glass of chilled buttermilk during hot summer days. But when I came to Pune, I came across this new variation Taak, which was subtly flavored with green chilies, ginger, and a tadka of cumin seeds and curry leaves. It just changed the buttermilk game instantly!
My house help told me that it was traditionally prepared by churning malai (milk fat) with a wooden buttermilk churner. The butter was separated which was used for various recipes, and the leftover sour whey which is called Matha was used to make this Taak.
You can also get plain Mattha from a local nearby dairy, and temper it at home to make a Masala Phodnichi (tempered) Taak.
I have prepared it here using homemade yogurt, which is a super-easy way of preparing Maharashtrian Buttermilk, which will be a new addition to your Summer meals too. And I assure you this one will refresh you up instantly, keep you hydrated and also give you relief from the scorching heat.
This Masala Taak is,
- Easy + Quick
- A Maharashtrian favorite
Yogurt – You can either use homemade yogurt (curd) or store bought one to make Taak. If the yogurt is too sour, avoid using it. A slight sour can work great in this drink.
Salt – To season the Taak, add salt to taste. You can even use Black Salt for the same.
Water – I prefer adding chilled water as it makes the chilled and it can be served immediately. Bit feel free to use room temperature water and chill the drink later.
Fresh Coriander – This is a must ingredient, finely chopped coriander leaves add a refreshing flavor along with bright green color.
Ginger and Green Chillies – Ginger along with Green Chillies adds that much-needed heat and spicy flavor in the Maharashtrian Buttermilk.
Roasted Cumin Powder – You can either add cumin powder or crushed and roasted cumin seeds for an added taste.
You can also add in dry mint powder, as it adds a beautiful flavour.
How to make Taak?
Mix 1 cup fresh yogurt and 2 cups of chilled water in a large bowl. Use a wire whisk to mix these two. Do not whisk the yogurt before mixing it with water otherwise it becomes very smooth.
Add salt to taste, 1 tbsp finely chopped coriander, ½ tsp roasted cumin powder, ½ tsp grated ginger, and ½ tsp crushed chopped green chili and mix well.
Heat 1 tsp oil for tempering in a small pan.
Once the oil is hot, add ½ tsp cumin seeds and 5-6 chopped curry leaves and let them crackle for a few seconds.
Pour the tempering over the buttermilk and mix well.
Chill the buttermilk for a few hours before serving. You can strain it just before serving if you don’t like coriander and chili coming in your mouth. The flavors of coriander, ginger and green chili will steep in the taak after chilling for a few hours.
Benefits Of Taak
While Taak or Buttermilk is tasty, it also has many health benefits,
Buttermilk is great for your stomach, as it helps you in digestion or calms your stomach after a heavy meal.
Taak cools down your body, and gives you an instant relief from the scorching heat.
It keeps you hydrated! So if you cannot drink enough water, this is a great way to hydrate yourself.
It is also said that Buttermilk helps in reducing blood pressure and also brings a drop in your cholesterol.
Taak is a great drink to fight acidity.
You can serve Taak or Mattha along with your everyday meals or just enjoy it as a snack whenever the hunger strikes or you feel dehydrated and thirsty.
I like to serve it with Maharashtrian recipes such as Phodnichi Poli, which is a leftover Roti Poha or Masala Bhat. This simple combination is a must-try.
If you don’t like coriander and chili coming in your mouth, you can strain it after a few hours once all the flavors have seeped in the yogurt.
You can refrigerate it for upto 2 days in a glass container. Do not freeze it though.
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- 1 cup plain yogurt
- 2 cups chilled water
- salt (to taste)
- 1 tablespoon finely chopped coriander
- ½ teaspoon roasted cumin powder
- ½ teaspoon grated ginger
- ½ teaspoon crushed green chili
- 1 teaspoon vegetable oil
- ½ teaspoon cumin seeds
- 5-6 chopped curry leaves
- Mix 1 cup fresh yogurt and 2 cups of chilled water in a large bowl. Use a wire whisk to mix these two. Do not whisk the yogurt before mixing it with water otherwise, it becomes very smooth.
- Add salt to taste, 1 tbsp finely chopped coriander, ½ tsp roasted cumin powder, ½ tsp grated ginger, and ½ tsp crushed chopped green chili, and mix well.
- Heat 1 tsp oil for tempering in a small pan.
- Once the oil is hot, add ½ tsp cumin seeds and 5-6 chopped curry leaves and let them crackle for a few seconds.
- Pour the tempering over the buttermilk and mix well.
- Chill the buttermilk for a few hours before serving. You can strain it just before serving if you don’t like coriander and chili coming into your mouth. The flavors of coriander, ginger, and green chili will steep in the taak after chilling for a few hours.