Traditional and authentic Kannada recipe.. "Matodi palya".. always wanted to add this on my page... and of course my favorite too..a dry stir fry made of fenugreek leaves with soaked Bengal gram.. and Made a coarse paste.. eaten with steamed rice, served a tsp ghee..
Some of them use cluster beans instead of Fenugreek leaves..
Mine is the easier way,saving time.. here,I steamed/cooked the paste .. Normally,it's sauteed in a pan which consumes lot of time.. below is the recipe..
Ingredients:
1 Bunch of Fresh Fenugreek Leaves(washed)
1 Tsp Mustard Seeds
1 Tsp Bengal Gram
1 Tsp Black Gram
Turmeric and asafeotida to taste
3 to 4 tbsps oil
To Grind:
1cup Bengal gram (soaked in water for 3 hours and drain excess water)
1 cup grated Coconut
6 to 8 greenchillies
Few Coriander and Curry leaves
1 Tsp Cumin seeds/jeera
Method:
Grind all the ingredients including methi leaves and salt to a coarse paste. Grinding methi leaves is totally optional.. you can just fry it, right after mustard seeds crackles( but it consumes lot of time..so I cook in cooker for 3 whistles.. surely saving your time) Keep aside.
Smear oil to a steel wide bowl that fits in your cooker.. pour the grinded paste to it..and pressure cook for 3 whistles.
Heat oil in a pan, add mustard seeds allow to splutter..add asafeotida,curry leaves and turmeric.
Add cooked paste to it.
Fry it for 5-10 minutes.
Remove from the heat. Adding lemon🍋 juice is optional.
Best suits for steamed hot rice with ghee ..
Some of them use cluster beans instead of Fenugreek leaves..
Mine is the easier way,saving time.. here,I steamed/cooked the paste .. Normally,it's sauteed in a pan which consumes lot of time.. below is the recipe..
Ingredients:
1 Bunch of Fresh Fenugreek Leaves(washed)
1 Tsp Mustard Seeds
1 Tsp Bengal Gram
1 Tsp Black Gram
Turmeric and asafeotida to taste
3 to 4 tbsps oil
To Grind:
1cup Bengal gram (soaked in water for 3 hours and drain excess water)
1 cup grated Coconut
6 to 8 greenchillies
Few Coriander and Curry leaves
1 Tsp Cumin seeds/jeera
Method:
Grind all the ingredients including methi leaves and salt to a coarse paste. Grinding methi leaves is totally optional.. you can just fry it, right after mustard seeds crackles( but it consumes lot of time..so I cook in cooker for 3 whistles.. surely saving your time) Keep aside.
Smear oil to a steel wide bowl that fits in your cooker.. pour the grinded paste to it..and pressure cook for 3 whistles.
Heat oil in a pan, add mustard seeds allow to splutter..add asafeotida,curry leaves and turmeric.
Add cooked paste to it.
Fry it for 5-10 minutes.
Remove from the heat. Adding lemon🍋 juice is optional.
Best suits for steamed hot rice with ghee ..
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