Menthi Majjiga | Fenugreek Buttermilk

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Menthi Majjiga is a andhra style buttermilk, with roasted methi, ajwain, and cumin powder for flavors, a perfect summet coolant, and very good for digestion. 

I have a think for buttermilk, i dont drink tea or coffee on a regular basis, but if too much time passes and i haven’t had buttermilk, i start feeling edgy. I love the tamil version or more, with a tempering of asafoetida and curry leaves and green chilly, the punjabi chaanch, the cucumber buttermilk, the off the counter amul buttermilk, or this latest find, menthi majjiga, a andhra style buttermilk, perfect summer coolant. 

I bumped into this version when i was researching Andhra cuisine, as some of us bloggers decided to make something from Andhra, to explore new things and bring it forth to our readers. I actually love the subtle flavor of fenugreek in food, and hence i had to try these. Very easy to make, very few ingredients, ready in 10 minutes, and can be made and stored in bulk. 

I took my dear friend Siri’s Ammas recipe for Menthi Majjiga as a base and built on it. 

Ingredients

  • 400 gm of yogurt
  • 1 cup of water
  • 1/4 tsp turmeric
  • salt – to taste
  • 1/2 tsp fenugreek, methi
  • 1/2 tsp cumin seeds, jeera
  • 1/4 tsp carom seeds, ajwain
  • 2 tbsp coriander leaves, finely chopped

Ingredients for Tadka

  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1 red chilli broken
  • 1 sprig curry leaves
  • a pinch of asafoetida, heeng
  • 1 green chilly, chopped 
  • 1 tsp oil

Directions

  1. Dry roast the fenugreek, carom seeds, and cumin seeds in a small pan, and make a coarse powder.
  2. Beat the curd with a fork or whisk. Add the water to the consistency you like. 
  3. Add turmeric, salt and the powder created. 
  4. Name make the tadka. Heat oil in a small pan, add the ingredients, and let it splutter, and the dal turn golden brown.
  5. Add the tadka to the buttermilk, Garnish with Coriander leaves, and serve chilled. 

Notes

  • Menthi majjiga can be had with rice too, or serve as a summer coolant.

 

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A girl who loves her startup job and digging into data and designing products but what keeps me sane amidst all that is that therapeutic baking session, or that food porn browsing , or simply creating something awesome in the kitchen. Put it straight, all things food gives me a high, and its that karma moment iam always looking for! A tam-brahm born and brought up in jamshedpur, one of the most multicultural environment to be brought up in, food for me was never tamil or punjabi or bengali or bihari alone , and since then all cuisines intrigue me.