I’m writing down one more recipe from India that made me giddy. Spicy buttermilk. Mattha. It’s pronounced “muh tah” with that second syllable being the one that mom says I’m pronouncing wrong.
Mom: Not tah! It’s tah.
Me: I’m saying the same thing you are!
Mom: No, you’re not!
Ingredients
- Four cups of yogurt
- 1 cup of water
- A handful of cilantro
- one small piece of green chili pepper
- 1 tbspn cumin
- 1/2 tbspn salt
- 1-4 tbspns sugar depending on desired sweetness
- 1/2 tbspn fennel seeds
- 1 teaspoon black salt (I think this is the secret ingredient)
Directions
- Grind the cilantro, the green chili pepper, and the spices in a mixer.
- Mix in the yogurt and the water and put everything in a blender.
- That’s it.
We are continuing our tour through old scribblings that never made it pubic. I didn’t publish this one because my pictures didn’t turn out well (even for my standards). I wrote down directions while watching my cousin’s wife make this in India last year and my mom was kind enough to recreate the dish and take new photos last week.
Four tablespoons of sugar is fine if you want to drink this as a drink in a glass, but if it’s more of a side dish in a bowl, one to two tablespoons of sugar is plenty.
Blend the drink to get rid of the lumps of the yogurt for a smoother finish. If you’re not making your own yogurt, you may need to add more water as store-bought yogurt is thick.
I love sweet lassi more than the salt one….but this is also good….
Mango lassi = happiness. As long as I don’t know how much sugar is in it.
Is that ginger on the plate? You mentioned fennel seeds, what’s the other seed on the plate?
Cumin seeds
Appreciate the clarification!