on Jan 05, 2021, Updated Nov 27, 2023 If you want more refreshing summer drink recipes, try these: Aam Panna, Rose Lassi, Sambaram, Sattu Drink, and Lassi.
About Taak (Mattha)
Taak (Mattha) is spiced buttermilk made in the Maharashtrian style. This refreshing drink 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, I make taak at home using yogurt, 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. 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 Chiles – 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 Roasted 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 also called Masala Phodnichi Taak. To temper it, you will need oil, cumin seeds, and curry leaves. 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 the following ingredients to the bowl and mix well.
½ teaspoon salt 1 tablespoon finely chopped cilantro ½ teaspoon roasted cumin powder ½ teaspoon grated ginger ½ teaspoon chopped green chilies
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 puree cilantro, ginger, and green chili peppers in a blender and add them to the yogurt and water mixture. 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.
Maharashtrian Misal Pav
Bharli Vangi (Maharashtrian Stuffed Brinjal Curry)
Jowar Bhakri
Pithla
