I must say that this is very delicious. Turn-off the flame. We use cookies to ensure that we give you the best experience on our website. super tempting and droolworthy chickpeas curry. Add the washed leaves and saute till it wilts. Heat oil and add mustard seeds. ... Hindi : Methi Dana Bengali : Methi Gujarati : Methi Konkani : Methi Marathi : Methi Dane / Methi Oriya : Methi Punjabi : Meth / Methi Tulu : Menthae Kashmiri : Meeth Urudu : Methe . Each one adds some goodness to the sambhar). Fenugreek Seeds Methi dana is hot in nature and therefore is used in very small quantities while cooking and even when preparing herbal remedies. Then add fried urad dal, methi and mustard seeds and pulse (grind) 2 to 3 times. Another technique for weight reduction is drinking two glasses of methi water in the morning. Saglea is a highly favored and flavored side dish of the Konkani people. Drain the soaked chickpeas and refresh with fresh water. Pour in the cooking oil and throw in the mustard seeds. Serve hot with rice and curry. Pressure cook rice and fenugreek seeds together till the rice gets cooked and is mushy. Add the soaked rice and fenugreek to a blender jar and add 1/2 cup grated coconut, 1/4 cup jaggery, 1/2 cup buttermilk. 1/4 tsp fenugreek seeds (methi) 1 sprig (or 7-8 leaves) curry leaves/kadipatta; 2 tsp oil (preferably coconut) Method: 1. Heat oil in the same pan on … Pour 2 cups water and wash and drain it at least 3 times. Discard the solid coconut meat which remains in the strainer. Grind coconut, red chilies and tamarind with just enough water to a smooth paste. The one on the left in the picture above. Soak poha/flattened rice in yogurt (use some water if you want if you find the yogurt is too thick) for about ½ an hour. Add the coconut paste to yogurt (Do not heat the mixture). Please give us a 5 star rating and share the recipe link with a picture on Facebook, Twitter , Pinterest and Instagram, Mackerel Hooman | Goan Style Mackerel Curry ». It is a healthy dish (be it the dal or the veggies or the spices. Salt to taste. It is a combination of tanginess, with spiciness and a little sweet too. Add mustard seeds and 1 red chilly. A small plant with big benefits: Fenugreek (Trigonella foenum-graecum Linn.) I cook mudhe palya which is a methi dal from the state of Karnataka. January 18, 2017 at 4:18 am … Wash and soak well for 20 minutes. Cook in low heat for another 2 minutes, Now add the cooked dal and salt, and cook for another 2 minutes. In pan, dry roast coriander seeds and fenugreek seeds till you get nice aroma. These microgreens are more flavourful than the regular methi greens. Switch on the gas, add coconut milk and grated jaggery, pinch of salt and mix well. I make menthiya kuzhambu which has its roots in Tamilnadu cuisine, and Tatkatli methi chi bhaji. Reply. To extract coconut milk, add the grated coconut meat to a mixer along with ½ cup water. When you use this methi, make sure you soak the leaves in a lot of water for some time, for the sand to settle down. Allow these spices to cool on a plate. Chop okra and bitter gourd into 1-inch long pieces and peel hog plums. Transfer the pressure cooked rice and fenugreek seeds to another bowl.  Switch on the gas, add coconut milk and grated jaggery, pinch of salt and mix well. for disease prevention and health promotion.. Mol Nutr Food Res. You can include the mango seed too. Add more water if needed. Let it cook covered till the mango turns soft. Grind to make a thin paste. Cover the kadhai and let the fenugreek cook in the steam for 5 minutes. If the fenugreek is very dry, sprinkle about 1 tbsp water after adding it to the pan.