1 February, 2021
METHI KADHI/FENUGREEK LEAVES CURD CURRY/ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಕಢಿ
The Kannada word ‘menthya soppu‘ translates to ‘fenugreek leaves‘. Come winter and we tend to use all kinds of winter essential, available goodies. And fenugreek leaves is one such winter special green leafy vegetable which we like to indulge in as much as possible.
We can make many number of recipes using fenugreek leaves and methi kadhi is one of them, which goes well with parathas, rotis, Pulka, rice, pulao etc.
Recently I made this curd based curry to pair with matar Paratha/fresh green peas paratha and they tasted awesome together – an awesome combination I must say !
- You can always adjust the thickness of the kadhi by adding less or more amount of water
- Also you can adjust the quantity of fenugreek leaves used, I put more as we like it that way
- You can stir in the gram flour by adding it to the curd along with spices or you can directly put it to the kadai/pan, either way it should be lumps free
- Keep the heat to low before adding the curd mixture and also immediately you need to start stirring continuously until everything gets mixed up really well
Ingredients : measuring cup used – 250 ml
- Fenugreek leaves/methi – 1 cup (tightly packed, finely chopped)
- Ghee – 2 tsp
- Cumin seeds – 1/2 tbsp
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/2 tsp
- Ginger – 1 to 2 tbsp
- Green chili – 1
- Curry leaves – few
- Coriander leaves – 2 tbsp
- Whole red chilies – 2
Others :
- Curd 1 cup
- Water – 2 to 3 cups
- Besan/gram flour/kadalehittu – 3 tbsp
- Red chili powder – 1 tsp (kashmiri red chili powder ie.. less hot)
- Turmeric powder – 1/2 tsp
- Salt – 1 tsp
PROCEDURE :
Heat ghee in a Pan, add in mustard seeds, cumin seeds and fenugreek seeds, when they crackle add in red chili, ginger, green chili, curry leaves and saute for a minute
Now add in coriander leaves and methi leaves saute until the methi leaves are soft and reduce the heat low
Mean while Take curd in a bowl, to that add red chili powder, turmeric powder, salt and mix well. You can also add gram flour to the curd itself now
Add water to the curd spice mix in the bowl, stir well and add this to the sauteed methi in the pan/kadai, add gram flour as well if you have not added it to the curd before
And stir continuously until everything gets mixed up well, allow it to boil well while stirring in between
Slowly the mixture turns thick, remove from the heat and use as required
If in case you wish to check few more kadhi recipes on this blog, kindly check below
Potato curd curry/Kadhi – video
Sweet Kadhi … Gujarati special
By the way you can also check one more special type of butter milk based curry/saaru called majjige saaru/buttermilk rasam here
matar Paratha/fresh green peas paratha paired with methi kadhi
