Menthi Majjiga (Buttermilk with Fenugreek)

Menthi Majjiga (Buttermilk with Fenugreek)

This condiment perfectly complements many Indian dishes.

Ready in: 10 m

Calories: 95

Ingredients

  • 2 cups buttermilk
  • 1/4 teaspoon ground turmeric
  • salt, to taste
  • 1 sprig fresh curry leaves
  • 2 green chile peppers, sliced into thin rings
  • 1 tablespoon vegetable oil
  • 2 dried red chile peppers
  • 1/4 teaspoon fenugreek seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 pinch asafoetida powder
  • Recipe Instructions

    1. Stir the buttermilk, turmeric, and salt together in a bowl. Add the curry leaves and green chiles, but do not stir into the mixture.
    2. Heat the vegetable oil in a small skillet; add the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil. Fry the mixture until the seeds splutter. Pour the mixture over the curry leaves and green chiles. This will quickly fry them and release a nice aroma. Serve cold or at room temperature.

    Directions

    • Prep5 m
    • Cook5 m
    • Ready In10 m
    1. Stir the buttermilk, turmeric, and salt together in a bowl. Add the curry leaves and green chiles, but do not stir into the mixture.
    2. Heat the vegetable oil in a small skillet; add the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil. Fry the mixture until the seeds splutter. Pour the mixture over the curry leaves and green chiles. This will quickly fry them and release a nice aroma. Serve cold or at room temperature.

      Footnotes

      • Editor’s Note
      • If you do not like the taste of fenugreek seeds, you can use fenugreek powder instead. Roast the fenugreek seeds and use 1/2 teaspoon of the powder.
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