Fenugreek leaves are fried in tempered oil along with ginger and green chiles. The tempering when cools down is then added to the whisked yogurt. Fenugreek buttermilk is rather thick and is served with steamed rice.
Makes: around 2 Cups of Fenugreek Buttermilk.
Fenugreek Leaves 1 Cup packed
Plain Yogurt 1 1/2 Cups
Ginger 1/2 inch Piece
Green Chiles 3
Salt to taste
Fenugreek Seeds a pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Wash, clean and separate the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and fenugreek leaves.
Fry till fenugreek leaves wilt and crisp up a tiny bit.
Remove from heat and let it cool down to room temperature.
In a vessel, add yogurt, half a cup of water, turmeric powder, salt.
Whisk the yogurt well and stir in the fenugreek leaves mixture.
Serve fenugreek buttermilk with steamed rice and a wedge of onion.
Notes: Make sure to adjust the consistency with water.
Suggestions: Make sure not to chop the fenugreek leaves.
Variations: You can also add the onion wedges to the buttermilk in which case the onion becomes overpowering the next day.
Other Names: Fenugreek Buttermilk.