Powered by IP2Location.com

Tuesday, June 26, 2007

Methi leaves Kadhi

This is one of my favorite dish and I have been eating this since my childhood. So wanted to share it with you guys.

It's a tangy Kadhi with all the goodness of Methi leaves (Fenugreek leaves).


Yogurt mellows down the bitterness of the Methi leaves so kids really will have no problem eating this.
My 4 year old will just eat this kadhi by itself.
Sometimes he eats this kadhi with rice.



You will need:
2 cups chopped fresh Methi leaves (if using frozen Methi leaves, thaw it before making kadhi)
2 cups yogurt
2 tbsp Besan (gram flour)
1 tsp Green chili-ginger paste
3 cups water
1/2 tsp haldi
1/2 tsp chili powder
salt to taste

a pinch of hing (asafoetida)
2 whole red chilies
1 tsp cumin seeds
2 tsp oil or ghee

Mix the gram flour (besan), curds and 3 cups of water till smooth, add the green chilli-ginger paste and salt and set it aside.Heat oil/ghee in a pan and add jeera, once its popped add the whole red chilies and hing. Now add the Methi leaves, haldi, red chili powder,and just a bit of water to cook the Methi leaves. Cover the pan and cook the Methi for 5-7 minutes on a medium to slow heat. Once it cooks add the yogurt-besan mixture and bring to boil, turn the heat to low and simmer for 5-10 minutes.

Serve with rice or phulkas and any dry sabji.

3 comments:

Lata said...

I tried this a year ago and put vada also in it. It was yummy. Thinking of making it again.

trupti said...

Methini kadhi to marey try karvi padse!
looks great!

trupti

DEEPA said...

it must be yummy and tasty ...must give it a try once ..thks for sharing