Mentha Palidhya is a wonderful substitute for the usual Majjige Palidhya, and is a great dish for diet conscious people since there is no coconut in this recipe. (Mentha is Fenugreek and Palidhya is spiced buttermilk, a dish from Karnataka)
3 cups Buttermilk (Not too diluted)
Oil for seasoning
1 teaspoon Mustard seeds
2 Red Chillis
1 vertically slit green chilli
1 teaspoon grated Ginger
1 teaspoon Toor Dal
Less than 1/4 teaspoon Mentha (Fenugreek seeds)
Add Turmeric Powder and Salt to the Buttermilk and mix really well. Keep it aside.
Heat Oil in a kadai and spatter the mustard seeds, add Toor Dal, Chillis, Grated Ginger, Asafoetida powder, Mentha and Curry Leaves. Add the Buttermilk and give a stir. Wait until one boil and turn off the heat.
For best results, keep mentha palidhya closed, for aleast a couple of hours before serving.
If you think the buttermilk is too diluted, mix a tablespoon of gram flour to it. Make sure there are no lumps.
Serve with steaming rice.