Methi Kadhi is a simple and interesting recipe which can be had with Chapathis or rice. With the tangy taste of curd and the healthy methi this dish tastes awesome. When I first tasted, it tasted like mor kuzhambu.
Methi (Fenugreek leaves) Kadhi
Methi Kadhi is a simple and interesting recipe which can be had with Chapathis or rice. With the tangy taste of curd and the healthy methi this dish tastes awesome. When I first tasted, it tasted like mor kuzhambu.
Ingredients
For Making Kadhi (Gravy):
- Yogurt or Curd - 2 cups
- Water - 2 cups
- Gram flour or Besan - 2 tbsp.
- Cumin powder - 1 tsp.
- Dhania powder - 1 tsp.
- Turmeric Powder - 1 tsp.
- Dry Mango Powder or Amchur - 1 tsp.
- Salt - as needed
For Seasoning the Kadhi:
- Oil - 1 tbsp.
- Mustard Seeds - 1 tsp.
- Cumin Seeds - 1 tsp.
- Asafoetida - a pinch
- Garlic - 6 pieces
- Ginger - 1 inch piece
- Green Chillies - 4 finely chopped
- Fenugreek methi Leaves - 1 cup (finely chopped)
Instructions
- Take everything given under for kadhi well in a bowl so that there are no lumps formed.
- In a thick bottomed pan, heat oil.
- When the oil gets heated, add mustard seeds and cumin seeds.
- When the seeds splutters, add ginger, garlic and mfenugreek leaves and saute well.
- When nice aroma of ginger/garlic starts coming and methi leaves are slightly wilted, add the curd and mix continuously till the mix starts boiling. If you do not stir continuously, the curd will curdle.
- Once the kadhi starts boiling, keep in medium flame for 4 minutes so that it gets cooked well.