Methi Kadhi - Fenugreek leaves kadhi Recipe
We all often like eating paranthas, sabzi prepared with fenugreek leaves during winters. But everyone will like eating Fenugreek leaves kadhi as well. This tempting kadhi can be served with piping hot chapatti, parantha or rice.
हिन्दी में पढिये : Methi Kadhi - Fenugreek leaves kadhi Recipe
Ingredients for Methi Kadhi
- Fenugreek leaves – 125 grams
- Curd – 1.5 cup (300 grams)
- Gram flour – ½ cup (60 grams)
- Oil – 2 to 3 tbsp
- Asafoetida – 1 pinch
- Cumin seeds – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilly powder – ½ tsp
- Whole red chilly – 1
- Green chilly – 1 (finely chopped)
- Ginger – 1 tsp (paste)
- Salt – 1 tsp or to taste
- Curry leaves – 10 to 12 (optional)
How to make Fenugreek leaves kadhi
Clean and wash the fenugreek leaves twice with water. Place them diagonally in a plate so that excess water drips off. Finely chop the washed leaves.
Heat some oil in a pan. When the oil is hot, add ½ tsp cumin seeds, asafoetida and sauté for a while. After sautéing the cumin seeds, add turmeric powder, finely chopped green chilly, ginger paste and sauté the masala again. Now add finely chopped fenugreek leaves, 1 cup water, cover and cook for 5 to 7 minutes. Stir at regular intervals. Cook until the leaves get tender.
Take curd in a mixing bowl and add gram flour into it. Stir and mix well until the lumps dissolve completely. Now add 3.5 cup of water into it.
Check the fenugreek leaves. The leaves have turned tender, now add curd batter into it. Stir constantly with a spoon and cook until it starts simmering. With the kadhi will not coagulate and will taste good.
Now add red chilly powder in the kadhi. When the kadhi starts simmering, add salt into it and cook the kadhi on medium flame for 12 to 15 minutes. Keep stirring the kadhi after every 2 to 3 minutes.
Fenugreek kadhi is ready, turn off the flame and transfer it to a serving bowl. To enhance the flavor of kadhi, add another tempering into it.
For this, heat a pan with 1 tsp oil. Then add cumin seeds. After sautéing the cumin seeds, add curry leaves, 1 whole red chilly and turn off the flame. Now add red chilly powder and pour this tempering over the kadhi. Yummy and mouth watering Fenugreek kadhi is ready. Serving this tempting fenugreek kadhi with chapatti, parantha or rice and relish eating.
- For 4 to 5 members
- Time – 30 minutes
- Curry, Fry and Pulses
- Kadhi Recipe
- North Indian Recipes
- Indian Regional Recipes
- Rajasthani Recipes