Menthikura matodi or Methi matodi is a dry curry with fenugreek leaves. Fenugreek is good for digestion,rich in iron and are ideal for diabetics. This is a south Indian recipe mostly made is Karnataka, also popular in parts of Maharashtra and referred to as Patoli too.
Preparation time: 20-25 mins
Serves: 2
Ingredients:
Fenugreek leaves (menthikura/methi/menthin soppu) 2 bunch
Medium sized onion 1
Bengal gram (Senagabedalu/chanadal) 1/4th cup(50gms)
Green chillies 2
Coriander (Kotmeera/dhania patta) 4-5 strands
Fresh & grated coconut (pachi kobbari) 2tsp
Grated ginger 1tsp
Refined cooking oil 4tsp
Mustard seeds 1tsp
Red chillies 2
Curry leaves 4-5
Black gram (uddipappu/urad dal) 1tsp
Cumin seeds (jeelakarra/jeera) 1tsp
Pinch of Asafoetida (inguva/hing)
Pinch of turmeric
Salt to taste
Method:
Soak the Bengal gram for 10 mins. Finely chop the onion and fenugreek leaves.
Grind into fine paste: The soaked Bengal gram, 2green chillies, coriander, fresh and grated coconut, grated ginger,a pinch of turmeric, a pinch of asafoetida and a pinch of salt.
In kadai/pan (bandli/mookudu), heat oil and add a tsp mustard seeds. As they splutter, add red chillies, cumin seeds, black gram and curry leaves.
Once the above tempering is done, add onions and fry till light and transparent.(Optional. Onions add aroma and taste to the fenugreek leaves but this curry can also do without them as it tastes equally good otherwise too.)
Add the fenugreek leaves and sauté. The fenugreek leaves will leave water making a dry lump. This indicates that they are well cooked.
Add the above ground Bengal gram paste, adjust the salt and stir till the curry is dry and all the water has evaporated. Add half a tsp of oil while stirring. This takes around 2-3 mins on simmer.
Sprinkle water if the curry feels undone and getting burnt and stir till it is completely dry. The curry will start sticking to the pan and that’s when it is completely done and its time to turn the stove off. Please ensure the curry is not burnt.
While transferring into a serving bowl scrape out all the portions that have stuck to the pan and garnish on the curry. These scrapes are tastier than the curry in fact.
Menthikura matodi is done. Menthikura matodi tastes awesome with any Indian bread, that is when dry curries are preferred and/or rice. Being a completely south Indian recipe, we however have always savored it with ghee smeared rice and papads to munch along.
Preparation time: 20-25 mins
Serves: 2
Ingredients:
Fenugreek leaves (menthikura/methi/menthin soppu) 2 bunch
Medium sized onion 1
Bengal gram (Senagabedalu/chanadal) 1/4th cup(50gms)
Green chillies 2
Coriander (Kotmeera/dhania patta) 4-5 strands
Fresh & grated coconut (pachi kobbari) 2tsp
Grated ginger 1tsp
Refined cooking oil 4tsp
Mustard seeds 1tsp
Red chillies 2
Curry leaves 4-5
Black gram (uddipappu/urad dal) 1tsp
Cumin seeds (jeelakarra/jeera) 1tsp
Pinch of Asafoetida (inguva/hing)
Pinch of turmeric
Salt to taste
Method:
Soak the Bengal gram for 10 mins. Finely chop the onion and fenugreek leaves.
Grind into fine paste: The soaked Bengal gram, 2green chillies, coriander, fresh and grated coconut, grated ginger,a pinch of turmeric, a pinch of asafoetida and a pinch of salt.
In kadai/pan (bandli/mookudu), heat oil and add a tsp mustard seeds. As they splutter, add red chillies, cumin seeds, black gram and curry leaves.
Once the above tempering is done, add onions and fry till light and transparent.(Optional. Onions add aroma and taste to the fenugreek leaves but this curry can also do without them as it tastes equally good otherwise too.)
Add the fenugreek leaves and sauté. The fenugreek leaves will leave water making a dry lump. This indicates that they are well cooked.
Add the above ground Bengal gram paste, adjust the salt and stir till the curry is dry and all the water has evaporated. Add half a tsp of oil while stirring. This takes around 2-3 mins on simmer.
Sprinkle water if the curry feels undone and getting burnt and stir till it is completely dry. The curry will start sticking to the pan and that’s when it is completely done and its time to turn the stove off. Please ensure the curry is not burnt.
While transferring into a serving bowl scrape out all the portions that have stuck to the pan and garnish on the curry. These scrapes are tastier than the curry in fact.
Menthikura matodi is done. Menthikura matodi tastes awesome with any Indian bread, that is when dry curries are preferred and/or rice. Being a completely south Indian recipe, we however have always savored it with ghee smeared rice and papads to munch along.
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