Menthi Majjiga (Spiced Buttermilk with Fenugreek Seeds)

Menthi Majjiga or Spiced Buttermilk with Fenugreek
Menthi Majjiga or Spiced Buttermilk with Fenugreek

With summer in the offing, one is always looking for thanda-thanda-cool-cool stuff. I cannot think of anything better than Menthi Majjiga!

Easy to make, there is nothing more satisfying than Menthi Majjiga Annam on a hot summer afternoon. It needs no accompaniments.

And strangely, though this recipe is called Menthi Majjiga aka Buttermilk with Fenugreek Seeds, my brother wants me to leave out the Fenugreek Seeds.


  1. Curd/Dahi – 1 Cup
  2. Water – 1 Cup
  3. Rai/Mustard Seeds – ½ tsp
  4. Udad Dal/Split Bengal Gram – 1 tsp
  5. Methi Dana/Fenugreek Seeds – ¼ tsp
  6. Ajwain – ¼ tsp
  7. Curry Leaves – 4 to 5
  8. Red Chillies – 2 or 3
  9. Salt – To taste
  10. Haldi/Turmeric – A pinch (optional)
  11. Oil (for tadka) – 1 tsp


  1. Beat the curd well to a smooth consistency.
  2. Add water and beat well to make majjiga/buttermilk.
  3. Add curry leaves, turmeric, and salt to the chaas.
  4. Heat the oil and add mustard seeds to it.
  5. When the mustard seeds sputter, add Udad dal and Chana dal.
  6. Fry till light brown.
  7. Lower the flame.
  8. Add fenugreek seeds and fry till the fenugreek seeds start changing colour.
  9. Turn off the heat.
  10. Add split red chillies, ajwain and hing to the tadka.
  11. Mix well.
  12. Add to the majjiga
  13. Mix well.
  14. Eat with plain rice or just drink it.

The big fight in my home is for the udad dal that settles at the bottom.