Amma's Recipes | Andhra Style Menthi Majjiga in 4 Steps and Less than 15 mins (Spiced Buttermilk with Fenugreek Recipe)

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

Of all the many recipes of my mother I try to copy diligently, today's recipe tops them all. Ask my sister and she will tell you how crazy I am about 'Menthi Majjiga'. Every time I drop my mom's place for lunch/dinner, this has to be made. It just goes without saying. When I first ate it a few months ago, I was simply blown away by its utter simplicity and sheer deliciousness. I am still salivating as I write this sentence. Ok, I will just stop my ranting right here and directly jump to the ultra easy 4 step process of making classic Andhra Style Menthi Majjiga which involves almost no cooking and take less than 15 mins.

{Make Broccoli Paruppu Usili, Mashed Amaranth (Keerai Masial) along with Instant Dosavakaya (Dosa Avakai) | Yellow Cucumber Pickle, hot rice and papads to make a complete South Indian meal :-)}

Enjoy!

1. Add turmeric, salt and fenugreek-cumin powder to yogurt

2. Whisk until creamy. Add water if desired for a thinner consistency

3. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli, and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves.

4. Add tadka to the yogurt mixture and mix well

Andhra Style Menthi Majjiga (Fenugreek Flavored Spiced Buttermilk)

Ingredients:

2 cups of yogurt
1/4 tsp turmeric
salt - to taste
1 tsp fenugreek-cumin powder***

For Tadka:

1 tsp each of urad dal, cumin seeds, mustard seeds
1 red chilli
few fresh curry leaves
a pinch of hing
2 chopped green chillies
1 tbsp oil

*** Dry roast fenugreek seeds and cumin seeds in equal amounts separately until light golden brown and grind together

Preparation:

Add turmeric, salt and fenugreek-cumin powder to yogurt. Whisk until creamy. Add water if desired for a thinner consistency. Heat oil in a small kadai and add urad dal, cumin seeds, red chilli and mustard seeds. Once they start to splutter add hing, green chillies and curry leaves. Turn off heat and let it sizzle for few seconds. Add to the yogurt mixture and mix well. Serve with hot rice or drink as a soup!

This is Recipe 61 added to 2013 Recipe Archive. Check out the rest of the recipes too.

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For one more variation of Majjiga Pulusu/Mor Kuzhambu, try my mom's Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)

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until next recipe,