Menthi Majjiga (Buttermilk With Fenugreek)
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
61
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Buttermilk1 tsp
Ground Turmeric1 sprig
Curry Leaves (fresh)1 tbsp
Vegetable Oil1 tsp
Fenugreek Seed1 tsp
Mustard Seed1 tsp
Cumin Seed1 pinch
Asafoetida (powder)Directions:
1
Stir the buttermilk, turmeric, and salt together in a bowl
2
Add the curry leaves and green chiles, but do not stir into the mixture
3
Heat the vegetable oil in a small skillet; add the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil
4
Fry the mixture until the seeds splutter
5
Pour the mixture over the curry leaves and green chiles
6
This will quickly fry them and release a nice aroma
7
Serve cold or at room temperature