Ingredients
- Methi leaves: a bunch (almost 1 cup)
- Yoghurt: 200 gms
- Turmeric powder: 1/4 tsp
- Grated coconut: 2 tsp
- Salt: to taste
To Soak
- Chana dal (bengal gram/kadalai paruppu): 3 tbsp
- Jeera: (cumin seeds/jeeragam): 1 tbsp
- Green chillies: 3
- Ginger: 1/2” piece
- Dhaniya (coriander seeds/malli): 1 tsp
To Temper
- Hing (asafetida/perungayam): a pinch
- Mustard seeds: 1/2 tsp
- Sesame oil (nallennai): 1 tbsp
- Curry leaves: few (chopped)
Note: Do not pressure cook methi leaves. Add little
water and cook on stove top until done.
Method
- Soak chana dal, dhaniya, jeera, green chilies and
ginger in 1/2 cup hot water for 30-45 min.
- Meanwhile wash and clean methi leaves.
- Cook the leaves and mash them.
- Adding water. grind the soaked ingredients with coconut
into fine paste.
- Add 1 c of water to yogurt and blend it well.
- Add ground mixture, turmeric powder and mashed methi
leaves to yogurt and allow it to cook.
- When it starts boiling add salt and remove from the
stove.
- Heat oil in a pan and do seasoning with mustard seeds,
hing and curry leaves.
- Add it to kadhi.
- Garnish with cilantro and serve with hot rice.
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