Taak, also called Mattha is the Maharashtrian version of buttermilk made using yogurt (curd), herbs, and spices. It is a refreshing Indian summer drink that comes together in just 5 minutes using basic ingredients (vegetarian, gluten-free).
If you are looking for more refreshing summer drink recipes, then give these a try – Aam Panna Drink, Rose Lassi, Sambaram, Sattu Drink, Lassi, Mango Lassi, and Kanji Drink.
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About Taak (Mattha)
Taak (Mattha) 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 fantastic cooling properties. It is spicy, tangy, salty, and full of flavors.
I have been fond of buttermilk (masala chaas) since childhood. We always had a pitcher of buttermilk in the fridge throughout the summers. It was mildly spiced with cumin and mint powder.
When I moved to Pune, I came across this new variation of buttermilk, Taak, subtly flavored with green chilies, ginger, and a tempering of cumin seeds and curry leaves (phodnichi mattha). It changed my buttermilk game instantly!
My house help told me 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 spiced taak.
Since churned whey is not readily available these days, I make taak at home using yogurt, which is a super-easy way of preparing Maharashtrian buttermilk. And I assure you this one will refresh you instantly, keep you hydrated, and relieve you from the scorching heat.
This recipe is vegetarian and gluten-free and can be easily doubled or tripled.
Health Benefits Of Taak
Buttermilk is excellent for your stomach as it aids digestion, fights acidity, and calms the stomach after a heavy meal.
It cools down the body and gives instant relief from the scorching heat.
Taak is excellent for hydration too! It is also said that it helps reduce blood pressure and brings a drop in cholesterol levels.
Ingredients
Yogurt – You can use homemade plain yogurt (curd, dahi) or buy a tub.
Water – If you plan to serve the taak immediately, use chilled water. If refrigerating it and serving it later, regular water also works.
Salt – Season the Taak with regular white salt or black salt.
Cilantro – Cilantro (fresh coriander leaves) adds a refreshing flavor and taste to this drink.
Ginger and Green Chili Peppers – Fresh ginger and green chilies add much-needed heat and spicy flavor to this Maharashtrian buttermilk. Adjust the amount as per your liking.
Cumin Powder – Make cumin powder at home using my simple recipe for the best flavor.
You can also add a little dry mint powder, which adds a beautiful flavor.
Tempering Ingredients – Tempered taak is called Masala Phodnichi (tempered) Taak. You will need vegetable oil, cumin seeds, and curry leaves to temper the taak.
How To Make Taak
Transfer 1 cup of plain yogurt and 2 cups of chilled water to a large bowl. Whisk well using a wire whisk.
Note – I like little pieces of yogurt coming into my mouth, so I don’t whisk yogurt before adding water. Having said that, if you prefer smooth buttermilk, then whisk the yogurt until smooth and then mix it with water.
Note – Some local dairies in India sell plain taak. If you have access to it, use it in place of yogurt and water and add the remaining ingredients to make masala taak.
Add
- ½ teaspoon salt
- 1 tablespoon finely chopped cilantro
- ½ teaspoon roasted cumin powder
- ½ teaspoon grated ginger
- ½ teaspoon chopped green chilies
to the bowl and mix well.
Check for salt and add more required. Set aside.
Some people don’t like cilantro, ginger, etc., coming into their mouth while sipping the buttermilk. In that case, you can strain it using a fine-mesh strainer after refrigerating it for 1-2 hours so that all their flavors steep well in the buttermilk.
You can also paste cilantro, ginger, and green chili peppers in a blender and add them to the yogurt and water mixture.
To temper the taak, heat 1 teaspoon vegetable oil in a small skillet over medium-high heat.
Once the oil is hot, add ½ teaspoon cumin seeds and 5-6 chopped curry leaves and let them crackle for 3-4 seconds.
Pour the tempering over the buttermilk and mix well.
Chill the buttermilk for a few hours before serving. You can refrigerate it for up to 2 days. Do not freeze it, as its texture might change after thawing.
Serving Suggestions
You can serve Mattha with your everyday meals or enjoy it as a snack whenever hunger strikes or you feel dehydrated and thirsty. Since it aids digestion, it is a great drink to serve after a heavy meal.
It can be served in a glass or a vaati (bowl).
I like serving it with Maharashtrian dishes such as Phodnichi Poli, a leftover roti poha, or masala bhat. This simple combination is a must-try.
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Recipe Card
Taak Recipe (Maharashtrian Buttermilk, Mattha)
Ingredients
- 1 cup plain yogurt (dahi, curd)
- 2 cups chilled water
- ½ teaspoon salt (or to taste)
- 1 tablespoon finely chopped cilantro (fresh coriander leaves)
- ½ teaspoon cumin powder
- ½ teaspoon grated ginger
- ½ teaspoon finely chopped green chilies
For Tempering
- 1 teaspoon vegetable oil
- ½ teaspoon cumin seeds
- 5-6 curry leaves (chopped)
Instructions
- Whisk yogurt and chilled water in a large bowl.
- Stir in salt, cilantro, cumin powder, ginger, and green chilies.
- Check for salt and add more required. Set aside.
- Heat vegetable oil for tempering in a small skillet over medium-high heat.
- Once the oil is hot, add cumin seeds and curry leaves and let them crackle for 3-4 seconds.
- Pour the tempering over the yogurt mixture and stir well.
- Chill for a few hours before serving. You can strain it just before serving if you don’t like cilantro and chili coming into your mouth.
Did you make this recipe? Let me know!