Mathaa - Punjabi Yogurt Dip
Mathaa is a Yogurt Dip made often in Punjabi homes. It uses strained yogurt that is creamy like Greek Yogurt. Perfect as a chilled side with paratha or missi roti or even as a snack with crudités and chips. Make it!
- 2-3 Cups Yogurt
- Salt and Pepper to taste
- 5-6 Sprigs Fresh Coriander/Cilantro chopped
- 2-3 Green chillies finely chopped
- 1/4 to 1/2 Cup Onion finely chopped
- Pinch Bhuna Jeera/Cumin Powder optional
- Pinch Garam Masala optional
- Pinch Red Chilli Powder optional
Start by placing a kitchen towel over a large strainer. Place the strainer on a large bowl to catch the dripping liquid.
Measured 2-3 cups of yogurt and place in the center of the kitchen towel/muslin cloth. Bring together corners of the kitchen towel and twist it tight as if wringing the cloth. Squeeze out liquid by hand. You should have thick, creamy yogurt within 10 minutes. (Read notes, point 1)
Season and mix the dip
While dahi rests clean fresh coriander, green chillies and onion. Then finely chop each. (Read notes, point 2)
Put all the chopped ingredients in a bowl. Season with salt, pepper and other spices that you plan on using. Finally, add the strained curd to this bowl. You’ll have to scrape some of it off the cloth. Mix well. Mathaa is ready! Use within a day or two.
- If you have time, then let the twisted, balled up yogurt sit in the strainer allowing it to gently drip whey over time which could be a few hours.
- You can skip green chillies and use red chilli powder instead. Green chillies can be very potent. I do not always use ginger and garlic. But adding those two aromatics will enhance the flavor of this yogurt dip.