Side dishes

Methi fry (Methi sukke)

I was planning to post this recipe from many days. One of my reader, Manoj had inquired about this recipe a few days ago. In fact he had asked for the authentic Konkani “Methi Sukke“. ‘Sukke‘ is some dry side dish usually containing coconut. So I started my quest for the recipe. Though I did not get the authentic ‘Sukke’, I made this absolutely delicious sukke :). I got this recipe from Sunil. Since I try to cook at least one non-coconut dish daily, either sambar or side dish, I loved this recipe.Well..I am saying that because, usually Konkani food contains coconut in almost all of the recipes. One more thing was, it looked something different and a healthy one too :).

Ingredients:
1 cup methi leaves(chopped)
3/4 cup toor daal or masoor daal
1/2 cup potato(boiled and cut into cubes)
1/2 cup chopped tomato
1/2 cup chopped onion
1 tea spn mustard seeds
3-4 green chilies
1/2 tea spn coriander powder(optional)
4-5 curry leaves

Oil
Salt

Method:
Cook daal (do not mash it) and keep aside.
Heat oil and add 1/2 tea spoon mustard. When they start popping, add chopped onion. Fry till they become translucent (do not make them brown). Add chillies and grind it into a smooth mixture.
Heat remaining oil and add mustard and curry leaves. Fry for some time and then add chopped tomatoes. Close the lid and cook till the tomatoes are completely cooked and all water is evaporated.
Add methi leaves and cook for 5min. Now add the cooked daal, ground mixture, potatoes and salt. Mix everything and cook for 2-3 min. Add coriander powder, mix well and cook for about 2min again.
Serve hot with chapathi or rice.

Serves : 3
Preparation time : 30min

11 Comments

  1. It will be good if you can link more to wikipedia for specific items that people may not know what they are.

  2. Thanks for the visit to my blog shilpa..ur blog is very nice..i want to know the recipe of a dish i dont remember the name it goes like this i think its made of rice batter and u add
    coconut and coriander leaves on the top.they look like uttappam but have a slight sweet taste. One of my friend during collage days used get this, she was from kokan area..and that was about 12 yrs back..i still relish the taste 🙂 can u pls post the recipe of what im asking for …

  3. Thanks Vineela,
    Sudha,I know about “Abhibhakri” which is like uttapam and contains cocont and curry leaves. But it is not sweet :(. So I have to find out what it is. Give me some time, I will try my best.

  4. hi,
    after ur second step of making a paste of mustard, onions and chillies, u hv nowhere mentioned when to use it while making the veggie. cud u pls mention it.
    thx.

  5. shilpa,
    wen u say ‘cook dal’. do u want it to be cooked in the pressure cooker with water (the normal way i mean).my question might be silly but i hv nt understood the dal concept. can u plz explain. i m new to cooking 🙁

    Shilpa: Bharti, you can cook the dal in pressure cooker. But make sure it does not become a paste(you can cook for 1 less whistle than you normally do)

  6. Hi! I’ve been coming to your blog off and on. I really liked the name “Aayi’s recipes”. 🙂 This is the first recipe that I’ve tried out from your collection. It didn’t turn out as sukki as it ought to have been – I overcooked my daal. Maybe the pressure cook wasn’t the best way to go for cooking it. A nice, “different” recipe.

  7. Amazing receipe. Will try for sure. Thank you for your time and support to people like me who are always looking for innovative ways to prepare different taste foods for everyday living. Without your help things would not be easier.

  8. Hi Shilpa, I am a regular follower of your site. My mother makes a methi sukke which is one of my favourite recipes. The recipe is like this.
    Grind 2 tbsp of coconut, red chillies, tamarind, fried udad and coriander seeds.
    Pressure cook handful toor dal and 2-3 potatoes diced.
    Heat oil in a pan, add methi seeds and mustard. When it pops, add chopped onions and fry till tender. add the chopped methi leaves, ground paste, and cooked dal, salt and a little water if necessary. Bring to a boil and serve hot.

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