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Menthi Majjiga
Menthi majjiga is a fenugreek flavored buttermilk. It is a refreshing summer drink from South India.
Course Beverage
Cuisine South Indian
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 2
Calories 168kcal
Whisk
Bowl
Pan for Tempering
Buttermilk
- 1 ½ cups Yogurt I used nonfat homemade yogurt
- 1 - 1 ½ cups Water
- ⅛ tsp. Cumin crushed
- ½ tsp. Salt adjust to taste
- Few drops about ¼ teaspoon Lime Juice
Tempering
- 2 tsp. Oil
- ⅛ tsp. Mustard Seeds
- ⅛ – ¼ tsp. Ajwain / Carom Seeds I used less than ¼ tsp
- ⅛ – ¼ tsp. Fenugreek Seeds
- ⅛ tsp. 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 tsp. chopped Cilantro
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.
- 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.
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