Menthi Majjiga (Buttermilk with Fenugreek)

½ Liter Buttermilk – skim
2 green chilies
½ tsp turmeric
Salt to taste

Garnish:

¼ tsp fenugreek seed
½ tsp mustard seed
1-3 red chilies
1 tsp Vamu (Ajwin)
pinch of asafetida

Mix buttermilk, turmeric, salt, and green chilies in a sauce pan.
Heat 1 tsp ghee and fry fenugreek seeds, mustard, red chilies and ajwin -- add about 10-15 seconds apart. Add hing in the end and add this garnish to the buttermilk mix.
Heat on low-medium for 2-3 minutes. Careful, longer heating will curdle the buttermilk.
Add finely chopped cilantro.