Menthi Majjiga
Menthi majjiga is a fenugreek flavored buttermilk. It is a refreshing summer drink from South India.
Servings 2
Calories 168kcal
Equipment
- Whisk
- Bowl
- Pan for Tempering
Ingredients
Buttermilk
- 1 ½ cups Yogurt I used nonfat homemade yogurt
- 1 - 1 ½ cups Water
- ⅛ teaspoon Cumin crushed
- ½ teaspoon Salt adjust to taste
- Few drops about ¼ teaspoon Lime Juice
Tempering
- 2 teaspoon Oil
- ⅛ teaspoon Mustard Seeds
- ⅛ – ¼ teaspoon Ajwain / Carom Seeds I used less than ¼ teaspoon
- ⅛ – ¼ teaspoon Fenugreek Seeds
- ⅛ teaspoon Cumin Seeds
- Dash of Asafoetida / Hing I didn’t use
- 1 – 2 small Green Chilies chopped (adjust to taste)
- 4 Curry Leaves torn into 2-3 pieces
- 2-3 teaspoon chopped Cilantro
Instructions
- Take yogurt in a bowl, add water and whisk lightly to make buttermilk.
- Add freshly ground cumin powder, lime juice, salt, mix and keep aside.
- Take oil in a pan for tempering.
- When oil is hot, add mustard seeds, fenugreek seeds, ajwain and let the fenugreek seeds turn light brown.
- Reduce the flame, add cumin seeds, asafoetida, stir and turn off the flame.
- Add curry curry, green chilies, chopped cilantro let the chilies roast in the oil.
- Pour it over buttermilk, stir and refrigerate until ready to serve.
Notes
- Fenugreek Seeds - Substitute seeds with a pinch of roasted fenugreek powder.
- Herbs - Not everyone likes herbs in their drink. Adjust herbs or skip all together.
- Side Dish - When making a side dish, use thick buttermilk and do not skip the herbs.
Nutrition
Calories: 168kcal | Carbohydrates: 11g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 655mg | Potassium: 324mg | Fiber: 1g | Sugar: 9g | Vitamin A: 598IU | Vitamin C: 45mg | Calcium: 250mg | Iron: 1mg