Thin yogurt churned with water, spiced with cumin, ginger, coriander and a touch of jaggery — the Maharashtrian masala buttermilk that is the summer cooling drink of the state.
Ingredients
1 cup full-fat yogurt
2 cups cold water
1/4 tsp roasted cumin powder
1/4 tsp ginger — very finely grated
1 green chilli — very finely chopped (optional)
2 tbsp fresh coriander — finely chopped
A few curry leaves — finely chopped
1/4 tsp black salt
1 tsp jaggery — dissolved in 1 tbsp warm water
Regular salt to taste
Ice cubes
Method
Whisk yogurt and cold water together vigorously until completely smooth and frothy.
Add roasted cumin powder, grated ginger, green chilli if using, fresh coriander and curry leaves.
Add black salt, dissolved jaggery and regular salt. Stir well.
Taste — Maharashtrian mattha should be sour, mildly spiced, slightly sweet from jaggery and deeply herby from coriander.