Buttermilk with fenugreek “Menthi Majjiga”

    10 mins

    Another classic Andhra preparation. This dish goes perfectly with ‘Aaku pappu’ (dal with greens). I even like it as an accompaniment to khichdi. This tastes best with home-made buttermilk, but you can use commercial buttermilk too.

    6 people made this

    Serves: 4 

    • ½ litre buttermilk (majjiga)
    • ¼ teaspoon turmeric (haldi) powder
    • Salt to taste
    • 1 sprig curry leaves (kadipatta, karavepa aaku)
    • 2 green chillis, chopped into thin rings
    • For Tadka/popu/tempering
    • 1 tablespoon oil
    • 2 dry red chillis, broken in half
    • ¼ teaspoon methi seeds (fenugreek, menthulu)
    • ½ teaspoon mustard (rai, aavalu) seeds
    • ½ teaspoon cumin (jeera, jeelakarra) seeds
    • 1 pinch asafoetida (hing, inguva) powder

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Mix buttermilk, turmeric, and salt in a bowl. Add curry leaves and green chillis on top. Do not stir.
    2. For tadka, heat oil. Add tadka ingredients in the order listed. Fry till seeds sputter. Pour the hot tadka on top of the curry leaves and green chillis. This will quickly fry them and release a nice aroma. Serve cold or at room temperature.
    3. Note: If you do not like the taste of menthe seeds, you can use methi powder instead. Just roast the methi seeds and use ½ teaspoon of the powder.

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