Menthi Majjiga | Andhra Buttermilk Tempered with Fenugreek
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 combat body heat. Menthi Majjiga is also very light on the stomach and so is easily digested.
Equipment
- 1 Bowl
- 1 Tempering Ladle/Small Wok
- 1 Spoon
- 1 Whisk
Ingredients
- 1 Cup Dahi (~300 gms)
- 3/4 Cup Water (~200 ml)
- Salt to Taste
For Tempering
- 1 tsp Oil
- 1 tsp Udad Dal
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Methi, Menthulu, Fenugreek Seeds
- 1/2 tsp Ajwain, Vamu, Carom Seeds
- 2 Split Red Chillies
- 8-10 Curry Leaves
Instructions
- Whisk 1 Cup Dahi till it is smooth and has no lumps.
- Add 3/4 cup water and some salt. Mix well.
The Tempering
- In a tempering ladle, heat 1 tsp oil.
- Add 1/2 tsp mustard seeds and wait till they crackle.
- Add 1 tsp udad dal and 1/2 tsp methi seeds.
- Stir-fry till the udad dal and methi start to change colour.
- Now, add 1/2 tsp cumin seeds, 1/2 tsp carom seeds, 2 split red chillies, and a few curry leaves.
- Stir-fry for a few seconds.
- Add the tempering to the buttermilk and mix well.
- Serve Menthi Majjiga with steamed rice.
Notes
You can refrigerate the Menthi Majjiga. It is makes for a lovely cold meal when mixed with rice.
Nutrition
Calories: 59 kcalCarbohydrates: 5 gProtein: 3 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gCholesterol: 8 mgSodium: 322 mgPotassium: 111 mgFiber: 1 gSugar: 3 gVitamin A: 206 IUVitamin C: 41 mgCalcium: 89 mgIron: 1 mg