With Christmas and New Year round the corner, it is party and holiday time. Time to celebrate with delicious treats and yummy feasts. It is also the time when most of us suffer with an upset stomach and fall sick. Menthi majjiga is the medicine. While fenugreek is a popular digestive, curds act as a coolant to the otherwise burning poor stomach.
Thank you Vasantha Aunty (Neeharika’s mom in law) for the superb solution.
To see how menthi majjiga is made, please click here.
Preparation time: 10 mins
Yoghurt (Curds/Majjiga/Majjige) 1 cup
Green chilly 1
Chopped coriander 1 tbsp
Curry leaves 4-5
Refined cooking oil 1 tsp
Red chilly 1
Mustard seeds (Rai/Aavalu) ½ tsp
Fenugreek seeds (Methi seeds/Menthulu) ½ tsp
Carom seeds (Ajwain/Vaamu) ½ tsp
Pinch of turmeric (Haldi/Pasupu)
Pinch of Asafoetida (Hing/Inguva)
Salt to taste
Beat thick curds to buttermilk consistency. It should feel creamy and milky. Add salt and turmeric and set aside for around 5-8 mins.
Finely chop the onion, coriander, curry leaves and green chilly.
Heat oil in a pan. Add the onions and fry until golden brown.
Heat oil in the pan, add mustard seeds and as they pop, add the red chilly, fenugreek seeds, carom seeds and a pinch of asafoetida.
Add to the beaten curds, the fried onion, and chopped coriander, curry leaves, green chillies (not if serving to children) and the seasoning and beat well.
Menthi majjiga can be served refrigerated or as is. Serve with light khichdi or any flavored rice as a raitha or with plain rice mixed with any south Indian dal or just sip it through. Enjoy the parties and menthi majjiga too.