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.
- 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
- Dry roast the fenugreek, carom seeds, and cumin seeds in a small pan, and make a coarse powder.
- Beat the curd with a fork or whisk. Add the water to the consistency you like.
- Add turmeric, salt and the powder created.
- Name make the tadka. Heat oil in a small pan, add the ingredients, and let it splutter, and the dal turn golden brown.
- Add the tadka to the buttermilk, Garnish with Coriander leaves, and serve chilled.
- Menthi majjiga can be had with rice too, or serve as a summer coolant.