Menthe (Fenugreek/Methi seeds) Thambuli, methi raitha

Menthe Thambuli has become my favourite thambuli in the recent past.  Amma makes finger smacking yummy menthe thambuli. She was staying with me for on and off for a year helping me with my baby. This one year I have got her to make this thambuli umpteen times. Everyone at home loves Amma made Menthe thambuli. I have got an indirect appreciation from my mil also for this recipe. Its lil bitter, sour, spicy taste will leave you wanting for more. Even the non tulunad folks, who aren't used to thambuli cuisine have found this interesting. Now, enough of raising the expectations. Down to basics

You will need: 

Menthe (Fenugreek/Methi Seeds): 1.5 Tsp
Byadagi/Red Chilli - 1.5 to 2 (based on your Spice quotient)
Ghee - 1 tsp
Sour Buttermilk - 1 cup
Salt to taste

Tempering: 
Coconut Oil - 1.5 tsp
Mustard seeds - 1 tsp
Black Gram (urad) - 1 tsp
Red Chilli - 1
Curry leave - 5

You will have to: 
Roast Menthe is ghee until it turns golden brown/red
Roast Red chillies as well

Grind menthe, red chilli and part of buttermilk until fine paste.
Add rest of butter milk and salt to taste
Heat oil in a Tempering pan. Add mustard seeds, Urad, Red Chilli and curry leaves. Let them splutter.
Add tempering to the Menthe buttermilk mixture.


Skill Level: Easy
Serves: 4 people

Preparation time: 15 minutes (including roasting and cooling time)
Cooking time: 2-3 minutes 
Goes well with: with Rice

Tips:
(i) Make sure the menthe is roasted well. else Thambuli will be very bitter
(ii) Buttermilk has to be sour. If not, let the thambuli rest in room temperature for an hour or so. 
(iii) Grinding with buttermilk instead of water is my Amma's tip. I would go by her blindly, coz she has her own logic for this. Try it out otherwise and feel the difference yourself


Read about Menthe/Fenugreek here
here and  here