Menthi majjiga – Curd tempered with Indian spices | TummyKhush


We all must have, at one time or the other gone through a situation where there is excess curd in the fridge, or the curd has turn sour or the folks at home simply refuse to eat curd. And curd is a very important part of everyday food because of its cooling properties and nutritional value. Here is a simple way to add variety to the very humble curd and break the monotony of the curd and make sure it is eaten.The tempering added to the curd is also supposed to have ayurvedic properties. Though an extremely simple recipe to make, it does add taste to the meal. The tempering can be added to thick curd or buttermilk as per your choice. I prefer to use a medium consistency, neither too thick nor too diluted.

Here is what you would require:

For 2-3 cups of curd or buttermilk (as required)
Oil: 1 tbsp

Urad dal/minappa pappu :1/2 tsp

Mustard seeds/ avalu : ½ tsp

Cumin seeds/jeera : 1/2 tsp

Methi seeds/fenugreek seeds/menthulu :1/4 tsp.

Dry red chillies : 2 broken

Hing/asafetida : 2-3 pinches

Green chillies : 1-2 optional chopped

Curry leaves : few torn

Turmeric/haldi : little

Coriander: few springs chopped for garnishing

Salt to taste
Beat curd well. Add water according to your choice. Mix salt to taste and keep aside.
Heat oil in a small kadhai or a pan.
As the oil turns sufficiently hot add udad dal. Keep frying till the seeds change colour slightly. Now add mustard seedsand let them pop. Add

the cumin seeds and let them pop too. Now add red chillies. Keep stirring to ensure that nothing burns as it would turn the tempering bitter.

Now add the hing and stir. Add the green chillies, curry leaves and turmeric. Mix everything well. Adjust the heat.
Turn off the flame. Add the chopped coriander and mix well.
Add the whole tempering to the curd/buttermilk and mix well.
Check seasoning.
You can cool it and serve it with rice.

Variation:
Roast a few methi seeds in a dry pan till they change colour slightly and start emanating aroma. Do not burn them. Cool the seeds to room

temperature. Grind the seeds in a mixie.
Add this powder to the tempering while adding the turmeric. This gives a slightly different taste to the preperation. If you are adding this

powder you can skip the fenugreek seeds in the tempering process. You can add approximately a little less than 1/4 spoon for the quanitiy

mentioned above.

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