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.
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
A pinch turmeric
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