“Chilled- Spicy Kokum Matta (Chaas/ Buttermilk)” … 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 plain or spiced buttermilk (curds) … to make it more nutritious this time I have added kokum syrup (Aagal) which is a concentrated kokum syrup easily available in stores … served chilled after meals it tastes wonderful, especially during summer time … 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.
** Aagal as mentioned above is a concentrated kokum syrup which is salt based which can be easily added to curries, solkadhi etc. Just add a tsp to one glass of buttermilk, mix and it is ready to serve, as easy as that. I however, tried matta with addition of ground spices to the same and it tastes wonderful, just too good. I have added a few recipes with addition of aagal before, just browse through and you will find them.
** Without running into details about curd benefits let us move on to recipe as you can always find plenty of details over net without me having to repeat them again here. However, I am sharing a link to preparing curds and a few others at the bottom of this recipe, which you may check out on in leisure. There are plenty of other beverages and curries etc. in the Blog, do try them out and give me feedback if possible.
** Here is my recipe for “Chilled- Spicy Kokum Matta (Chaas/ Buttermilk)” … A delicious drink that rules in my home during summer to beat the heat, but can be had at room temperature too, all round the year too ….
** In a mixer add 3-4 green chilly (hari mirchi/ tarni mirsanga), 8-10 fresh curry leaves (kadipatta/ karbevu), ½ inch piece of fresh ginger (adrak/ alle’), 1 tblsp of roasted cumin/ jeera powder and grind to a paste with little bit of water.
** In a large vessel add 2-3 cups of skimmed milk curds/ dahi along with 2-3 cups of water or 4-5 cups of churned out buttermilk/ taak/ chaas. Add in the ground paste, 2 tblsp of prepared hinga uddaka (or hing/ asafoetida) powder, kala namak (rock salt/ black salt) to taste and mix well to obtain an even texture.
** Add 4 tblsp of Aagal (concentrated kokum syrup available in stores), handful of finely chopped coriander leaves (dhania/ kottambari pallo), 1-2 cups of chilled water/ ice cubes and mix well or refrigerate to chill it before serving.
** To serve : Check consistency of the prepared matta and add water if required. This is a think consistency drink and tastes best served that way. You can strain the same through fine sieve and serve and some prefer it that way.
** Note : Addition of green chillies is as per preference, add accordingly. Similarly the consistency and the addition aagal too, taste a little bit before addition. Aagal is very salty and you should be careful with addition of salt to avoid excess.
** “Chilled- Spicy Kokum Matta (Chaas/ Buttermilk)” is done and ready to be served. Tastes best served along with meals during summer or you can also relish it as a mid morning drink if preferred. Kokum is very good for health, so please do include it in some form often into you daily cooking of dishes.
** Note : If for any reason you do not want to use readily available kokum syrup (aagal), do not worry, you can easily use the semi dried kokum petals too. Just soak handful in hot water for about an hour or so, if need be you can bring it a boil too as it imparts a lovely color when done so, then strain it and rest of the method is as above.
** Given below is link to “Preparation Method of Perfect Set Curds”, if need be please check out out on the link given below ….
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