"Majjige "means buttermilk in Kannada and "Thili Saaru" means something watery like rasam,so,it can be a variety of rasam(a spicy tangy soup prepared in South India)
For hardcore rice eaters it is a challenge as what to prepare an accompaniment eventhough your cookbook is filled with recipes.No sarupkari,pejaupkari,rasam,dalithoy then what???..I bet this can be a heaven on your table.It is also a best way to utilise sour buttermilk if any, else, which would go into the drain.This is such a wonderful recipe which can be sipped just like any soup and please don't curse me for those extra carbs if you have eaten one extra portion of rice(which you are tend to do if you have this along).I came accross this recipe from a food group and the credit goes to Ms Nandini Kini whose posts are mouth watering.Thank u very much!!!
Here I have made some minor changes by adding rice flour to prevent it from curdling and reduced the quantity of fenugreek fearing it might add more bitterness.I just loved it and Iam sure you all will try and like it too!!!
Ingredients:
Sour Buttermilk 2cups
Methi(fenugreek)seeds 1/2tsp
Coriander leaves(chopped) 1tbsp
Rice flour 1tsp
Salt to taste
For Tempering:
Oil 2 tsp
Red chillies 2-3
Mustard seeds 1/2tsp
Curry leaves 3-4
Turmeric powder 1/4tsp
Asafoetida 2pinches
Method:
- In a small pan dry roast methi seeds carefully and powder in a mortar.
- To the butter milk add salt and rice flour and whisk well with a churner or a wire whisk.
- In a saucepan heat oil add mustard seeds,followed by red chillies(break into pieces),then curry leaves,turmeric and asafoetida(taking care not to
- burn the seasoning)
- Add the buttermilk,powdered fenugreek,chopped fresh coriander and bring to just one single boil.Switch off the flame.
- Best served if mixed with white/red boiled rice.
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