Andhra Menthi Majjiga (Buttermilk Tempered with Fenugreek Seeds)

In Mumbai, the heat in October is sometimes worse than in summer and we are looking for thanda-thanda-cool-cool stuff. I cannot think of anything that fits that description more than Menthi Majjiga!

Andhra Menthi Majjiga | A Fenugreek Spiced Buttermilk
Andhra Menthi Majjiga | A Fenugreek Spiced Buttermilk

Menthi Majjiga is a traditional recipe from Andhra Pradesh which is essentially buttermilk tempered with methi (menthulu, fenugreek seeds). Ajwain (vamu, carom seeds) is also added to the tempering and adds to the wonderful flavour and aroma.

Easy to make, there is nothing more satisfying than savouring rice mixed with this fenugreek-tempered buttermilk on a hot summer afternoon. Believe you me, you do not need any accompaniments to enjoy this meal.

I had first posted this recipe in October 2012 and have updated it with new photos and recipe card. 🙂

Is the heat getting to you? Do try my recipes for Masala Doodh, Chilled Cucumber Soup, and Nimmakaya Majjiga.

Recipe for Andhra Menthi Majjiga | Buttermilk Tempered with Fenugreek (Methi)

Andhra Menthi Majjiga | Buttermilk Tempered with Fenugreek
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

This is a recipe for a traditional tempered buttermilk from Andhra Pradesh called Menthi Majjiga. It is eaten with rice and is a blessing in summer as it helps cool the heated body.

Course: Accompaniment
Cuisine: Andhra Pradesh, Indian Food
Keyword: Fenugreek Tempered Buttermilk, Menthi Majjiga
Servings: 4 People
Author: Aruna
  • 1 Cup Yoghurt (~300 gms)
  • 3/4 Cup Water (~200 ml)
For Tempering
  • 1 tbsp Oil
  • 1/2 tbsp Udad Dal
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Methi, Menthulu, Fenugreek Seeds
  • 1/2 tsp Ajwain, Vamu, Carom Seeds
  • 2-3 Split Red Chillies
  • 8-10 Curry Leaves
  • Salt to Taste
  1. Whisk the yogurt till smooth.

  2. Add water and salt. Mix well.

The Tempering
  1. In a large ladle, heat the oil.

  2. Add mustard seeds and wait till they crackle.

  3. Add udad dal and fry till it just starts to change colour.

  4. Add cumin seeds, carom seeds, and methi.

  5. Stir-fry for a few seconds.

  6. Add split red chillies and curry leaves.

  7. Stir-fry for a few seconds.

  8. Add the tempering to the buttermilk and mix well.

  9. Mix with rice and enjoy.

Recipe Notes

You can refrigerate the Menthi Majjiga. It is makes for a lovely cold meal when mixed with rice.

Andhra Menthi Majjiga is buttermilk tempered with fenugreek