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Sunday, February 13, 2011

Methi kadhi recipe - Fenugreek leaves kadhi

Methi kadhi recipe - This is a popular Gujarathi kadhi  prepared with fenugreek leaves, besan and yogurt.  This is an alternative to regular plain kadhi. This methi kadhi  goes well with hot rice or rice khichadi. Besides methi kadhi,  I also make methi thepla, methi dal ambat with fenugreek leaves. Making methi kadhi is very simple. I have been making this methi khadi for years and now sharing with you all.

Methi Kadhi Recipe
Preparation time  - 15 minutes
Cooking time  - 20 minutes
Yield - Serves 4

Ingredients 
  • 1 cup yogurt / curd 
  • 1 glass Water  
  • 1/2 bunch fenugreek leaves, finely chopped
  •  2-3 tsp toor dal 
  •  2-3 tsp sugar /  jaggery 
  •  1/2 tbsp bengal gram flour / besan
  • 1  inch ginger, chopped 
  • 2 tsp cumin seeds / Jeera
  • 2 green chilies, chopped
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida / hing
  • 2-3 broken dry red chilies
  • 7 -8 curry leaves
  • Oil as required
  • Salt to taste

Method 
  1. Combine together the yogurt, water, besan, turmeric powder and  salt. Make a smooth paste and set aside.
  2. Grind ginger, cumin seeds, green  chilies, jaggery and asafoetida in to a smooth  paste using very little amount of water.
  3. Cook toor dal and fenugreek leaves together in a  pressure cooker.  Take 2-3 whistles.
  4. Combine together the above prepared ginger paste, besan paste, turmeric powder and cooked toor dal methi mixture.
  5. Heat oil in a pan. Add mustard seeds.When mustard seeds start spluttering, add curry leaves and red chili pieces. Saute for few seconds.
  6. Add above prepared mixture and salt.  Add enough water to make the pouring consistency kadhi. Bring it to boil. Further simmer for 3-4 minutes. Serve hot with hot rice or rice khichdi.