Menthi Majjiga/Fenugreek Buttermilk

Menthi Majjiga

Menthi majjiga is a very healthy and tasty recipe. Menthi majjiga translates to fenugreek buttermilk. I’ve prepared two variations of menthi majjiga. Preparation of both the variants is almost same except tempering. For the tempering ghee is used. Mustard seeds and ajwain are used along with Asafoetida. Thick buttermilk is used to prepare the recipe. Mustard seeds, coriander leaves and green chillies are ground to a paste along with turmeric and required amount of salt. Ground paste and the tempering is added to the buttermilk. This is my mother-in-law’s recipe.

Coming to the other variation oil is used for tempering. Mustard seeds, cumin seeds and a pinch of fenugreek powder is used along with Asafoetida. Chopped onion pieces are sautéed in the prepared tempering and added to the buttermilk. This is my mom’s recipe. Both the recipes are perfect and taste amazing. Here I present menthi majjiga(Two variations) which goes well with steamed rice as an accompaniment. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish/Accompaniment
Cuisine: Andhra, India
Servings: 6-8

Ingredients:

Curd: one litre(Left over curd preferably)

Mustard seeds: 1 tsp

Green chillies: 1 no. Large

Coriander leaves: One small bunch

Salt: As required

Turmeric: Generous pinch.

Tempering:

Ghee: 2 tsp

Mustard seeds: 1 tsp

Ajwain: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take one litre thick curd in a vessel. Beat the curd with a whisk or churner and keep aside.

2. Take a mixer grinder, put mustard seeds, turmeric and required amount of salt.

3. Grind the mustard seeds to a fine powder.

4. Now add green chilli and coriander leaves. Grind them once. 

5. Add this ground paste to the beaten curd.

6. Mix thoroughly and transfer into a serving bowl.

7. Heat kadai and pour two tsp of ghee for tempering. Add mustard and ajwain into it. When mustard splutter add a pinch of asafoetida into the tempering.

8. Switch off the flame and pour tempering onto the prepared buttermilk.

9. Now the tasty Menthi majjiga is ready to serve. Enjoy the Menthi majjiga with steamed rice.

Another variation:

Ingredients:

Curd: one litre

Water: 1 1/2 cups

Mustard seeds: 1 tsp

Coriander leaves: one small bunch

Green chillies: 1/2 nos.

Salt: As required

Turmeric: Generous pinch

Tempering:

Oil: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Fenugreek seeds powder: A pinch

Onion: 1 no.

Curry leaves: Few

Red chilli: 1 no.

Asafoetida: A pinch

Method of preparation:

1. Take one litre curd in a vessel, churn the curd well using a churner adding one and half cups of water. Take a mixer grinder, put mustard, turmeric and salt. Grind them to a fine powder. Now add coriander leaves and green chilli too. Grind them to a smooth paste and add to the buttermilk. Mix thoroughly.

2. Rinse well onion with water and chop the onion into fine pieces.

3. Heat kadai and pour oil for tempering. Put mustard and cumin seeds. When mustard splutter add a pinch of Asafoetida. Also add red chilli.

4. Add a pinch of fenugreek seeds powder, chopped onion and curry leaves. Also add generous pinch of turmeric.

5. Sauté the onion pieces till they turn into translucent.

6. Switch off the flame and allow to cool down.

7. Now add the sautéed onion pieces into seasoned buttermilk.

8. Mix thoroughly. Now the menthi majjiga is ready to serve with hot steamed rice.

Tip:

For best results use leftover curd. My recipe is moderately spiced. If you want  spicy menthi majjiga add two more green chillies while grinding.

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