This is a popular curd preparation in our Kokani Muslim household. It's a digestive side dish that derives it's name from the traditional wooden churner/whisk called 'mathani' used to prepare it. With a dash of spices and coconut milk, it's one flavourful dish you would love to have in your meal during the hot summer months.
My recipe has appeared in today's Mumbai Mirror and you can check it out on link below or scroll further for the checking out the recipe right here:
- Regional Indian Food & Travel enthusiast