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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
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course
Accompaniment
Cuisine
Indian
Servings
4
People
Calories
86
kcal
Ingredients
1x
2x
3x
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
kcal
Carbohydrates:
5
g
Protein:
3
g
Fat:
6
g
Saturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
8
mg
Sodium:
32
mg
Potassium:
118
mg
Fiber:
1
g
Sugar:
3
g
Vitamin A:
209
IU
Vitamin C:
41
mg
Calcium:
92
mg
Iron:
1
mg
Keyword
Fenugreek Tempered Buttermilk, Menthi Majjiga
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!