Menthi Majjiga (Buttermilk with Fenugreek) So Tasty

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Menthi Majjiga (Buttermilk with Fenugreek)

"Another classic Andhra guidance. This dish goes perfectly with Aaku Pappu. I even adore it as an accompaniment to khichdi. This tastes high-quality with selfmade buttermilk, however you could use business buttermilk too."

Ingredients :

2 cups buttermilk
1/four teaspoon floor turmeric
salt, to taste
1 sprig fresh curry leaves
2 green chile peppers, sliced into thin jewelry
1 tablespoon vegetable oil
2 dried purple chile peppers
1/four teaspoon fenugreek seeds
half teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 pinch asafoetida powder

Instructions :

Prep : 5M	Cook : 4M	Ready in : 10M

Stir the buttermilk, turmeric, and salt collectively in a bowl. Add the curry leaves and inexperienced chiles, however do no longer stir into the mixture.
Heat the vegetable oil in a small skillet; upload the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil. Fry the aggregate until the seeds splutter. Pour the aggregate over the curry leaves and green chiles. This will quick fry them and launch a nice aroma. Serve bloodless or at room temperature.

Notes :

If you do not just like the taste of fenugreek seeds, you can use fenugreek powder rather. Roast the fenugreek seeds and use half of teaspoon of the powder.

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