Mentimajjiga - Ajwain Flavoured Sour Buttermilk - Telugu Food

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Gayatri Vantillu | గాయత్రి వంటిల్లు

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Recipe Text


    • Curd - 1 Kg
    • Carom Seeds - 1 1/2tsps
    • Fenugreek Seeds - 1/8tsp
    • Black Gram - 1 1/2tsps
    • Mustard Seeds - 1tsp
    • Cumin Seeds - 1tsp
    • Green Chilies – 8
    • Ginger - Small Piece
    • Curry Leaves – Few
    • Red Chilies – 2
    • Asafoetida - 1/8tsp
    • Turmeric Powder - 1/2tsp
    • Salt - 1 1/2tsps or To Taste
    • Oil - 5tsps
    • Coriander for Garnish

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Take curd and churn it to make buttermilk. Here I have not added any water as the curd which I have used is not that thick. So add water accordingly and make thick buttermilk.

    In a mortar & pestle crush carom seeds and make a coarse powder.

    Wash green chilies & ginger. Make a coarse paste of ginger & green chilies.

    Remove the stems of red chilies and break them into small pieces.


    Take buttermilk in a bowl and add carom seeds powder and salt. Mix well so that there are no lumps of carom seeds powder.

    Heat a pan and add oil to it. When the oil is hot add fenugreek seeds followed by black gram and fry. Fry till the seeds start changing color. Then add mustard seeds, cumin seeds, ginger-green chili paste, curry leaves, asafoetida and red chili pieces. Fry all well and then add turmeric powder and mix. Now add this seasoning to the prepared buttermilk and mix well. Garnish with chopped coriander leaves and serve with plain rice and plain dal.

    Points to Notice:

    Let the curd be slightly sour, then the taste of this menti majjiga will be excellent.

    When using sour curd adjust the green chilies to match the sourness of curd.

    Carom seeds are good for stomach and cure digestive problems. As a variation, fry the carom seeds in little ghee and then powder it to get a different flavor.

    Seasoning should not be over burnt. So, fry on low to medium heat as the taste of this dish lies in frying the seasoning. Frying the seasoning in ghee instead of oil is another option which also tastes good.

    Prepare this dish at least one hour in advance to bring the flavors out of the carom seeds.This dish is light on stomach and tastes excellent. Especially after a heavy dinner at a party the day before, stomach needs some rest and this dish excellently suits to our taste buds and gives the much needed rest.

    Enjoy !!!!!!!!!!!!!!

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    surekha said...

    hello gayatrigaru
    ella vunaru me reciepes chala bagunayinene koni try chesananu menthimajiga chala bagavachindi simple ga vunayi thanks to u

    September 26, 2010 10:21 PM

    Anonymous said...

    Hi gayatri garu
    ela vnnaru? iam Jyotsna i had been watching your recipes and tried most of them they came out really really good.
    meru kova bobattu ela cheyalo chupistara and inka sweets kuda chupinchandi. please.

    July 15, 2010 3:06 AM

    surya kiran said...

    Thank for every thing.
    My wife looks at this site before she prepares any dish.

    Surya Kiran Maruvada.

    July 6, 2010 6:52 AM

    Anonymous said...

    Hi Gayathri gaaru,

    Thanks a lot for sharing the recipies with us and i love your presentation means showing the recipies with photo shots which is really fantastic and I had many doubts about the diet and got cleared by reading your Life style change information.Still i want to listen more recipies and valuable information about the diet from you.

    One more thing i would like to appreciate here is you, have given the recipies with perfect measurements of quantity. That is very helpful for people like us.

    Thank you very much for your time and consideration.

    February 19, 2009 5:07 AM

    BloggerVenkat said...

    very nice presentation of recipes,

    February 20, 2009 11:55 AM

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