Taak Recipe (Maharashtrian Spiced Buttermilk, Mattha)
Taak, also called Mattha, is the Maharashtrian version of buttermilk made using yogurt (curd), herbs, and spices. Use my easy method to make this refreshing Indian summer drink.
Servings: 4 people
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 roasted cumin powder
- ½ teaspoon grated ginger
- ½ teaspoon finely chopped green chilies
For Tempering
- 1 teaspoon 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 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 the taak 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.
Video
Notes
Some people don’t like cilantro, ginger, etc., coming into their mouths while sipping taak. In that case, you can strain the mixture using a fine-mesh strainer after refrigerating it for 1-2 hours so that all the flavors steep well in the buttermilk.
You can also puree cilantro, ginger, and green chilies in a blender and add them to the yogurt and water mixture.
Nutrition
Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 39mg | Potassium: 95mg | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 25mg | Calcium: 83mg | Iron: 1mg
