Call it Mattha, Chaas or Spiced Buttermilk, this yogurt baked spiced beverage is a classic Indian summer drink. Couple spices and fresh herbs blended with yogurt and water makes this thirst quencher. It is a great way to stay hydrated.
We Indians love yogurt! And when peak summer hits, we enjoy yogurt in several different ways. A glass of Mattha or Chaas post lunch and dinner helps to keep the tummy cool and digest your meal.
There is no strict recipe for this spiced buttermilk, and we all give our own little twist to suit our taste bud.
Ingredients I used for Mattha
- Plain Yogurt
- Roasted cumin seeds, crushed coarsely
- Fresh mint
- Fresh cilantro
- Green chili
Steps I follow for Mattha
I blend everything except for green chili. Green Chili can get really spicy and I mostly like just the flavor with mild heat. So, I slit the chili in half, remove the seed and then leave it in the jar for it to infuse.
For a super smooth texture, strain the Chaas.
Storing Chaas or Mattha
In a glass jar or pitcher. Make a big portion and drink a glass every day. Do keep in mind that as it sits in the refrigerator the yogurt will settle down separating the water. Just give a good shake or stir and it’s ready.
Somedays I don’t even mind a plain chaas which is just water yogurt with little salt and sugar for seasoning. I occasionally like to drop a few ice cubes just before serving.
If you prefer spicy, then do blend the green chili along with the rest of the ingredients.