To a large blender add 1.5 cups of chilledor cold curd (yogurt), 1 teaspoon of roasted ground cumin, 1 tablespoon ofchopped mint leaves or coriander leaves (cilantro), and ½ teaspoon of blacksalt (or regular salt, as needed).
For a spicy version of masala mattharecipe, add ½ teaspoon of fresh grated ginger and ½ teaspoon of chopped greenchillies OR ¼ teaspoon of black pepper.
Next add 1 cup of cold or room temperaturewater. For a colder spiced Indian buttermilk, add a few ice cubes.
Blend for 2 to 3 minutes, until theingredients are combined and the curd has been whisked well.
You should see a nice frothy foamy layeron the top with a bit of butter fat separated from the blending.