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Menthi Majjiga (Buttermilk with Fenugreek)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8501
Energy (kCal)134.0773
Carbohydrates (g)2.3393
Total fats (g)14.3074
  • Cuisine

    Asian >> Indian Subcontinent >> Indian

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 5 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir the buttermilk, turmeric, and salt together in a bowl. Add the curry leaves and green chiles, but do not stir into the mixture. | 2. Heat the vegetable oil in a small skillet; add the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil. Fry the mixture until the seeds splutter. Pour the mixture over the curry leaves and green chiles. This will quickly fry them and release a nice aroma. Serve cold or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    buttermilk 2 cups - - - -
    turmeric 1/4 teaspoon ground 2.34 0.5036 0.0726 0.0244
    salt - - - -
    curry leaf 1 sprig - - - -
    green chile pepper 2 sliced - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    red chile pepper 2 2.5 0.5506 0.1169 0.0275
    fenugreek seed 1/4 teaspoon 2.9878 0.5397 0.2128 0.0593
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    asafoetida powder 1 pinch - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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