Andhra Menthi Majjiga is buttermilk tempered with fenugreek
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.