Fenugreek leaves gravy(Menthya soppina saru)
Menthya(fenugreek) soppu(leaves) is one of the greens which we have become great fans. I am not sure why this was one of my most hated herb while growing up. These days it makes its appearance very frequently at my home.
Recently I tried this gravy and absolutely fell in love with it. Here the leaves are cooked and then ground to paste. It gives such a refreshing taste to the gravy. This recipe is from a magazine that I was reading recently. Try it and I am sure you will love it. This is one of those gravies whose taste enhances as time passes. It tastes much better on the second day.
Ingredients:
1/2 cup fresh/frozen coconut
1/2 cup onion
1/2 cup tomato
2 cups fenugreek leaves
1/2 cup toor dal
4-5 green chilies
1 tea spn chopped garlic
1/2 tea spn mustard seeds
Oil/ghee
A pinch turmeric
Salt
Method:
Cook dal with turmeric, onion, tomatoes till it is mushy.
Cook the leaves with green chilies and garlic. Grind to paste with coconut.
Add the ground paste to dal and cook till it is done.
Heat ghee/oil and add mustard seeds. Add this seasoning to gravy.
Serve hot with rice or ragi mudde.
Serves : 4-5
Preparation time : 25mins
I cant seem to like these grren and try to use them in my chappatis. This recipe sounds like something that I might like.
Wow the Saru looks slurpy-yum! I will try once I get methi leaves in my next provision-purchase rounds! Thanks for sharing!
awesome…looks tempting
Looks so mouth-watering. yummy.
I’d love to drink it up straight off the screen, Shilpa! The thought of methi is making me super-hungry! and i am in love with this recipe, because i LOVE the methi-coconut combination!
hi …..
that saru looks delicious…
i just have this doubt……should i boil the methi leaves in water…?????
Hi Shilpa,
I love your website and in fact visit it daily. Like the way you build the story before you actually publish the recipe.:-)
One piece of advice though:
If you could improve upon your presentation of the dishes, that will be just perfect. ie make it more appetizing for eg: contrast of the dishes with the serving container ,just decorate the dishes with cilantro etc.Just to highlight the prepared dish a little more because I am sure that it tastes great
Keep up the good work!
Mili
Wonderful recipe, Shilpa. Such a lovely, nutricious saru !!
I tried this yesterday but with a few modifications. I used moon dal as it cooks quicker in Microwave. Also I fried the onions and tomatoes, then followed the rest of the recipe.
Mine looked more green though ( I used pea sprouts instead of methi – it tastes almost like the small methi that we get in Bombay). I get these in the Chinese stores here.
Shall send you a picture next time.
This one is a definitely a keeper…Thanks again !!!
You can find a picture of the pea sprouts\pea shoots at the following link
http://eatingasia.typepad.com/eatingasia/2005/11/more_greens_pea.html
I bought some fresh Menthya soppu y’day, will try this, thanks for the recipe!:)
Looks and sounds absolutely delicious- would love methi leaves ground to a paste, and this is so nutritious as well.
I cooked this the other night (minus the coconut and I pureed the dal and tomatoes as well) and it was fabulous with gram flour dumplings. Thank you for helping me use the frozen methi I had picked up awhile ago! My husband is a big fan of spinach and once it is tempered by other flavors and loses the bitter edge, methi is very similar.
Will try your kasoori methi eggs next. I have lots of that too and wasn’t sure what to do with it.
By the way I love your recipes, they always come out well (and I am an amateur at Indian cooking.) Thank you again.
[...] Fenugreek Leaves Gravy (Menthya Soppina Saru) [...]
I thought the gravy would be green, interesting.
Hi Shilpa, I tried the recipe and the gravy was totally green