1 - 2cupssour curd /buttermilk, (depending on the consistency prefered)
For Seasoning :
Take a small kadai . Add ghee . Add methi seeds and broken red chillies to it . Fry till methi seeds turn brownish and aromatic. Once done transfer to a plate .
Grind the roasted meti seeds along with grated coconut , salt and little curd .
Make a very smooth paste . If required you can little water while grinding .
Transfer the paste to a serving bowl . Add the remaining curd / butter milk . Mix well . Taste test and check the consistency . Its usually made little thin consistency .
Finally prepare a tempering . Take ghee in the small kadai . once hot add mustard seeds . When they splutter add curry leaves and switch off. Pour this tempering on the menthe tambli . Give a gentle mix. That's it . Menthe tambli is ready to serve . Relish it with plain rice .
Fry methi seeds in medium low flame to get best taste . If the flame is high they will get burnt.
Use sour curd / buttermilk only . Else this dish will turn bitter. More the sour , tastier the dish turns out . The sourness of the curd breaks the bitterness of methi seeds.
If you want , instead of ghee can use any cooking oil . But ghee makes this dish more yummy .