“Chilled Spicy Moringa Matta (Spicy Buttermilk with Drumstick Leaves)” … matta is a cool spiced buttermilk (churned curds with addition of spices) relished after heavy meals … in most homes the meal always ends with a glass of buttermilk/ curds … to make it more nutritious this time I have added moringa leaves (mashinga pallo) while grinding the spices …. yummilicious ....
** Chaas or lassi is simply thick curds churned adding some water and spices or sugar while buttermilk is that which is prepared from full fat curds after churning and separating the butter. These days most of us go in for curds prepared with skimmed milk, which is healthier while the nutrition level remains intact. However, for this recipe you can use buttermilk or curds as is available in your home. Without running into details about curds let us move on to recipe as you can always find plenty of details available over net without having to repeat them here. A delicious drink that rules in our homes especially during summer months to beat the rising heat levels, but can be had at room temperature too, all round the year.
** Here is my own recipe for “Chilled Spicy Moringa Matta (Spicy Buttermilk with Drumstick Leaves)” … do try it out if you have access to these nutritious leaves …
** Take 2 cups of thick curds (dahi/ yogurt) add 2 cups of water (paani/ uddaka) and beat well to a smooth texture. If you find the mixture still too thick you can add in another quarter cup of water or so. Remember matta/ spiced buttermilk is always served thin textured almost slightly thickened than the consistency of water as we say in konkani patala taaka.
** Clean, wash and drain handful each of moringa (drumstick/ mashing pallo) leaves and coriander (dhania/ kottambari pallo) leaves. Put this into a mixer grinder along with 1-2 green chillies (tarni mirsanga/ hari mirchi), pinch of ajwain (vonvo/ carom) seeds, ½ inch piece of ginger (alle’/ adrak) and grind to a smooth paste with little bit of water.
** Note : You can add a few fresh curry leaves (kadipatta/ karbevu) while grinding the above too, which also adds on nutritional health benefits.
** Add ground paste to beaten curds along with ½ tsp of hing (asafoetida) powder and kala namak (meeta/ salt) to taste along with juice of freshly squeezed one lemon (nimboo/ limbiyo). Mix well and either keep it refrigerator to chill or add some ice cubes or serve it at room temperature, as is the season or preferred by your family.
** Note : If the curds are too sour/ tangy/ tart in taste, then you can skip addition of lemon.
** “Chilled Spicy Moringa Matta (Spicy Buttermilk with Drumstick Leaves)” is done and ready to be served. If preferred you can add a dash of chaat masala (available in all grocery stores) to each glass just before serving, It gives a added zing and tastes wonderful. Prepare and serve this to your guest during get together instead of store bought coolants.
** About Moringa/ Drumstick Leaves/ Mashing Pallo : Sometimes it is difficult to find these leaves in cities or for any reason you may not have access to them. Though personally I have not used store bought powder form they are available online and can be used in place of fresh leaves provided you get them from genuine sources.
** You can also prepare your own powder form of the Moringa/ Drumstick Leaves/ Mashing Pallo easily. Just purchase them in bulk, pick only the leaves, which easily fall off from the stems when you shake them, wash, drain well, spread on a thick towel and allow to dry on partial shade (do not put in sunlight), once completely dry, you can powder them in a mixer grinder and store in air tight container in fridge for over 6 months.
** Sharing a common link below where in you will find method of setting curds and a few verities of preparing different coolant with curds, check out at leisure and try them out too …
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