Menthi Majiga - Tempered Buttermilk

Ingredients:

• Buttermilk- 2 cups
• Salt- 1 1/2 tsp
• Turmeric- 1/4 tsp
• Green chilies- 2, chopped
• Coriander leaves- a small handful, chopped
• Curry leaves- 6-8, chopped
• Ginger- 1/2 inch crushed (optional)

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Fenugreek seeds- 1/2 tsp (Methi)
• Dry red chilies- 2 broken
• Carom seeds- 1/2 tsp (Ajwain)
• Asafoetida- 1/4 tsp

Method: 

1. Take two cups of buttermilk. Or prepare it using 1 cup thick yogurt and adding 1 cup water to it. shake well. 
2. To the buttermilk, add salt.
3. Heat oil in a small pan for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies and asafoetida. As the mustard seeds splatter, add carom seeds (Ajwain), chopped green chilies, chopped coriander leaves, crushed ginger. 
4. Turn off the heat after 30 seconds and add turmeric powder.
5. Add this tempering to the buttermilk and mix well. 
6. Let it sit for 20-30 minutes and serve. 
7. It can be served as a summer cooling drink by refrigerating it. 
8. Or serve it with rice like we south indians do.