Vendaya mor (Fenugreek buttermilk)

Hola peeps. It’s still my b’day (sorry if I seem too obsessed with it). I have set myself a goal to finish all my incomplete recipes today and I am sincerely trying to do that! Thought, adding a little pressure onto myself by associating to my b’day will help. 45 minutes more to go and I have another recipe to finish. Vendaya mor is a brilliant flavored buttermilk dish that goes absolutely well (like carrots & peas) with usli. It takes only a few minutes to prepare this dish and yet again, one of those recipes I haven’t come across on the internet. To the extent, when I was telling my co-sister about how I am trying to document some of MIL’s recipes, she specifically asked me to document usli & vendaya mor :). What more can I tell about this dish :).


Vendaya mor
Cook Time
5 mins
Course: Side Dish
Cuisine: Indian
Servings: 2 persons
  • 1 1/4 tsp fenugreek seeds
  • 1/2 tsp asafodita
  • 2 nos dried red chillies
  • 1 tsp oil
  • 2 cups curd (beaten)/ butter milk
  1. In a small pan, heat some oil.

  2. To this, add the fenugreek seeds, asafodita, red chillies & some salt. 

  3. Saute till the mixture browns and then turn off the heat.

  4. Once the mixture cools down, grind the mixture to a coarse consistency.

  5. Add this to beaten curd/ buttermilk & enjoy the yummy goodness.

Stepwise pictures

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