Mattha or Taak (also known as Plain Chaas), is essentially Indian Spiced Buttermilk, which is called by different names, in different parts of India.
But no matter what it’s called, it’s the perfect Indian summer drink, which is cool & refreshing, while also being really flavorful & good for you.
The best part? It gets ready in just 3 minutes, and is pretty easy to tweak to suit your tastebuds!
At our place, this Mattha is a staple during summers. And we usually prefer to have it after lunch. As it’s cool & refreshing, while also being good for digestion.
But I personally enjoy it the most after a relatively heavy, and spicy meal, that we usually indulge in the weekends, like this chicken biryani or this spicy kolhapuri chicken curry! It’s difficult to explain why, but the same Mattha tastes that much more satisfying to me! 😄
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What is Mattha / Taak
Mattha or Taak (also known as plain chaas) is essentially Indian spiced buttermilk. A basic mattha uses yogurt to make buttermilk, and then the buttermilk is flavored with salt, chilli, ginger & a little bit of asafoetida (hing).
Ingredients for Mattha / Taak
How to Make Mattha / Taak (Step by Step)
- In a blender jar, take 1 cup of yogurt, 1 tablespoon of chopped ginger (or a 1 inch piece), ½ of a green chilli, 1 teaspoon salt, ⅛ teaspoon hing / asafoetida powder, and 2 cups of water.
- Blend till everything is well mixed, and you see some froth on the top.
- Then to it add fresh chopped coriander leaves, and using a spatula, just mix it in.
- Transfer to a jar / container to chill in the fridge.
Making Mattha without a Blender
I prefer making mattha in a blender, because it’s easier for me that way, but you can do it without using a blender, in any regular bowl / jar. Here’s how to do it –
- In a regular bowl / jar, take the yogurt & water, and whisk till well combined & frothy.
- To it, add grated ginger & finely chopped green chilli, salt, hing, and fresh chopped coriander leaves. Mix well.
Serving Suggestion
Serve chilled, preferably with a sprinkling of bhuna jeera (roasted cumin powder) on top.
Variations
- Masala Chaas – A very common variation is this Masala Chaas, which is pretty similar to this mattha, but has some additional herbs & flavorings. The herbs really boost the fresh flavor of an already refreshing drink.
- Tadka Chaas– This is especially popular in South India, where tempering (tadka) is added after chaas is ready, and right before serving. The tempering is made by roasting mustard seeds (and / or cumin seeds), curry leaves & asafoetida (hing) in oil.
- Boondi Chaas – In this version, the crunchy khara (savory) boondi is added right before serving the chaas. While I am not overly fond of boondi in my buttermilk, and prefer it in my raitas, I can see the appeal.
- Smoked Chaas – This variation is rarely made at home, but smoked chaas is really popular on restaurant menus. Where chaas is given a smoky flavor by infusing the coal flavor right before serving.
Frequently Asked Questions
YES. Chaas is made by adding water to yogurt to make it more liquid-y and frothy. And Buttermilk is exactly the same thing. It’s just the English word for Chaas.
YES. It’s a low fat, vitamin dense drink that is very good for health. It aids digestion, fights acidity, and is considered as a natural treatment for many digestive disorders, gastrointestinal ailments, and even lack of appetite.
YES. It’s a very healthy drink that can be consumed daily. Though it’s better during summer as it helps to beat the heat over winter. But unless you have or are prone to cold and congestion due to drinking cold drinks in the winter, there is no reason to avoid chaas during cooler weather too.
Chaas and Lassi are both yogurt based drinks. Chaas is a thinner, more diluted yogurt drink that is savory, while Lassi is a thicker, more creamier drink, that can be sweet or savory. One of the most popular kinds of lassi is this sweet creamy Mango Lassi.
More Indian Summer Drinks to try..
⭐️ Masala Chaas (mattha + herbs & spices)
⭐️ Mango Lassi (using readymade mango pulp)
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Mattha Recipe | Taak (Chaas Recipe)
Equipment
- Blender / Mixer
Ingredients
- 1 cup yogurt (full fat)
- 1 tablespoon chopped ginger or a 1 inch piece
- ½ green chilli
- 1 teaspoon salt
- ⅛ teaspoon asafoetida powder (hing)
- 2 cups water
- chopped coriander leaves as needed
- roasted cumin powder (bhuna jeera) as needed
Instructions
- In a blender jar, take 1 cup of yogurt, 1 tablespoon of chopped ginger (or a 1 inch piece), ½ of a green chilli, 1 teaspoon salt, ⅛ teaspoon hing / asafoetida powder, and 2 cups of water.
- Blend till everything is well mixed, and you see some froth on the top.
- Then to it add fresh chopped coriander leaves, and using a spatula, just mix it in.
- Transfer to a jar / container to chill in the fridge.
- Serve chilled, preferably with a sprinkling of bhuna jeera (roasted cumin powder) on top.
Notes
- In a regular bowl / jar, take the yogurt & water, and whisk till well combined & frothy.
- To it, add grated ginger & finely chopped green chilli, salt, hing, and fresh chopped coriander leaves. Mix well.
- Serve chilled, with a sprinkling of bhuna jeera on top.
Nutrition
Video Recipe
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