Methi Kadhi – Fenugreek leaves kadhi Recipe
Fenugreek or methi kadhi is an amazing and super yummy twist to the authentic recipe of kadhi prepared with chickpea flour. Fresh fenugreek is available in abundance in markets during winter season. We often make paranthas, sabzi with fenugreek leaves during the winters and like eating them too. Fenugreek sabzi is often made with fewer ingredients and is a family recipe.
But today we are making fenugreek leaves kadhi which everyone will like eating for sure. This recipe has full flavors and taste. Include this unique yet scrumptious Fenugreek kadhi recipe in your daily meals. Try adding another tempering to the kadhi to enhance its flavor. Serve the fenugreek kadhi with piping hot chapatti, parantha or rice and relish eating.
Directions
Getting ready:
Remove the stalk from fenugreek leaves and wash them thoroughly with water. Strain the leaves and dry them completely. Finely chop the washed leaves.
Take curd in a bowl and whisk well until it becomes lump-free.
Making:
Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first. Then add turmeric powder, finely chopped green chilly, ginger paste and saute the masala again.
Now add finely chopped fenugreek leaves. Add 1 cup of water. Stir and mix well.
Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.
Take curd in a big mixing bowl. Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.
Add 3.5 cup of water into the curd-gram flour batter. The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.
Lastly add ¼ tsp red chilly powder and salt in the kadhi. Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.
Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.
Add another tempering to the kadhi just to enhance the flavor. For that, heat a small pan with 1 tsp oil and splutter cumin seeds first. Then add curry leaves and 1 whole red chilly, turn off the flame. Further add red chilly powder into it.
Serving:
Pour this tempering over the kadhi. Serve piping hot yummy and mouth watering fenugreek any Indian bread – chapatti, parantha. It also goes well with rice.
- For 4 to 5 members
- Time – 30 minutes
- 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 (finely chopped) – 1
- Ginger – 1 tsp (paste)
- Salt – 1 tsp or to taste
- Curry leaves (optional) – 10 to 12
- Clean and wash the fenugreek leaves twice with water. Finely chop the washed leaves.
- Heat some oil in a pan. Splutter ½ tsp cumin seeds and asafoetida first.
- Then add turmeric powder, finely chopped green chilly, ginger paste and sauté the masala again.
- Now add finely chopped fenugreek leaves and 1 cup water. Stir and mix well.
- Cover the pan and let it simmer for 5 to 7 minutes until they get tender. Keep stirring occasionally.
- Take curd in a big mixing bowl and whisk well.
- Then add gram flour into the curd and stir till the lumps dissolve completely and you get a smooth batter.
- Add 3.5 cup of water into the curd-gram flour batter.
- The leaves are cooked well, now add batter to it. Stir constantly with a spoon and cook till it starts simmering.
- Lastly add red chilly powder and salt in the kadhi.
- Let the kadhi simmer for 12 to 15 minutes on medium flame. Do stir it at regular intervals.
- Kadhi is done and ready, turn off the flame and transfer it to a serving bowl.
- Add another tadka to the kadhi just to enhance the flavor.
- Heat a small pan with 1 tsp oil and splutter cumin seeds first.
- Then add curry leaves and 1 whole red chilly, turn off the flame and add red chilly powder.
- Pour this tempering over the kadhi.
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