Fenugreek Buttermilk
Fenugreek Buttermilk.
Fenugreek leaves are fried in tempered oil along with ginger and green chiles. The tempering when cools down is then added to the whisked yogurt. Fenugreek buttermilk is rather thick and is served with steamed rice.
Makes: around 2 Cups of Fenugreek Buttermilk.
Ingredients:
Fenugreek Leaves 1 Cup packed
Plain Yogurt 1 1/2 Cups
Ginger 1/2 inch Piece
Green Chiles 3
Salt to taste
Talimpu:
Fenugreek Seeds a pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Wash, clean and separate the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and fenugreek leaves.
Fry till fenugreek leaves wilt and crisp up a tiny bit.
Remove from heat and let it cool down to room temperature.
In a vessel, add yogurt, half a cup of water, turmeric powder, salt.
Whisk the yogurt well and stir in the fenugreek leaves mixture.
Serve fenugreek buttermilk with steamed rice and a wedge of onion.
Notes: Make sure to adjust the consistency with water.
Suggestions: Make sure not to chop the fenugreek leaves.
Variations: You can also add the onion wedges to the buttermilk in which case the onion becomes overpowering the next day.
Other Names: Fenugreek Buttermilk.
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Fenugreek Leaves with Moong Dal
Menthikura Pesarapappu Podi Pappu.
Fenugreek leaves make a great combination with moong dal. oil is tempered with spices and fenugreek leaves are fried in the oil. Moong dal is cooked till soft but firm and added to the oil. This dal with fenugreek leaves is eaten with plain steamed rice.
Makes: around 4 Servings of Fenugreek Leaves with Moong Dal.
Ingredients:
Fenugreek Leaves 2 Cups Packed
Moong Dal 1 Cup
Garlic 5 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/2 tsp
Salt to taste
Talimpu:
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Separate leaves, wash and roughly chop fenugreek leaves.
Remove stems, wash and slice green chiles.
Peel and roughly chop the garlic pods.
Wash the moong dal under running water.
Pour few cups of water and boil moong dal in enough water until just cooked.
Make sure moong dal is soft but still holding its shape.
Strain the cooked moong dal and keep aside.
Heat oil in a pan, add garlic and all talimpu ingredients in order.
When urad dal changes color, add green chiles, fenugreek leaves and salt.
Stir fry for a minute or two until fenugreek leaves wilt completely.
Then add cooked moong dal, turmeric powder and stir fry for a minute or two.
Serve fenugreek leaves with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked right.
Suggestions: If moong dal is not cooked properly, add few splashes of water to the pan and cook covered till done.
Variations: You can also soak the moong dal in water for half an hour before adding to the fenugreek leaves pot. Cook the soaked moong dal covered till its just soft but firm.
Other Names: Fenugreek Leaves with Moong Dal, Menthikura Pesarapappu Podi Pappu, Methi Moong Dal.
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