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Andhra Menthi Majjiga (Buttermilk Tempered with Fenugreek Seeds)

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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 ButtermilkPin
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. We make this very often in summer, especially for lunch, because it keeps us full, cool, and happy.

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:

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

Andhra Menthi Majjiga is buttermilk tempered with fenugreekPin

Andhra Menthi Majjiga | Buttermilk Tempered with Fenugreek

Aruna
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Accompaniment
Cuisine Indian
Servings 4 People
Calories 86 kcal
Ingredients
  
  • 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
Instructions
 
  • Whisk the yogurt till smooth.
  • Add water and salt. Mix well.
The Tempering
  • In a large ladle, heat the oil.
  • Add mustard seeds and wait till they crackle.
  • Add udad dal and fry till it just starts to change colour.
  • Add cumin seeds, carom seeds, and methi.
  • Stir-fry for a few seconds.
  • Add split red chillies and curry leaves.
  • Stir-fry for a few seconds.
  • Add the tempering to the buttermilk and mix well.
  • Mix with rice and enjoy.
Notes
You can refrigerate the Menthi Majjiga. It is makes for a lovely cold meal when mixed with rice.
Nutrition
Calories: 86 kcalCarbohydrates: 5 gProtein: 3 gFat: 6 gSaturated Fat: 2 gTrans Fat: 1 gCholesterol: 8 mgSodium: 32 mgPotassium: 118 mgFiber: 1 gSugar: 3 gVitamin A: 209 IUVitamin C: 41 mgCalcium: 92 mgIron: 1 mg
Keyword Fenugreek Tempered Buttermilk, Menthi Majjiga
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!
Andhra Menthi Majjiga is buttermilk tempered with fenugreekPin

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