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.

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

17 thoughts on “Fenugreek leaves gravy(Menthya soppina saru)”

  1. 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!

  2. 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!


  3. 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 !!!

  4. 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.

  5. Pingback: Fenugreek rocks « Ma Cooks!

  6. hi,
    I am a regular visitor to your website and have tried few dishes they were too tasty and was well received by everyone @home. But sorry to say that , this methi dal had some smell(def not methi smell!).. i followed the steps exactly as mentioned .. but sad to say that no one liked it.. nyways keep posting ur recipes.. love to try them..

  7. its a sunday 2day.. and i was what to make with methi leaves… got ur recipe.. tried 4 lunch.. turned out to be super tasty….. n nutritious too… thanks a lot ….

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