Thursday, December 10, 2009

Methi Podi Kura

This is a dry side dish, prepared by my mother. To my knowledge , it is commonly prepared in Andhra households. This preparation combines the goodness of the lentils with the flavorsome methi leaves having a pleasant bitter edge. This wonder herb is packed with minerals & fiber , which can also be consumed raw in salads. The dry leaves, Kasuri Methi, are crushed & sprinkled over finished curries.
Passing the flavorsome Podi Kura to all the foodies out there ....


Thoor Dal - 3/4 cup, soaked for 1 hour
Methi leaves - 2 cups, packed, chopped
Onion - 2 med, chopped
Red chilly powder - 2 tsps
Salt - to taste
Garlic - 1 pod, peeled
Amchur Powder - 1/2 tsp
Sugar - 1/2 tsp
Oil - 2 tbsps
For Tempering - Mustard, jeera, turmeric powder, hing, curry leaves

  • Drain the red gram lentils, pressure cook in a colander. When the pressure builds, put off the gas. The lentils have to retain their shape & be just cooked, as it is a dry subzi.
  • Temper the oil, & saute the onions & garlic , & add in the methi leaves & cook till done.
  • Toss in the cooked lentils, chilly powder, salt , sugar & Amchur powder.
  • Mix well till all the flavors combine & put off the gas.
This makes a good side dish to go with hot rice & rotis as well.
Methi leaves can be swapped with grated carrot or grated ( radish ) mooli, to get other variations.

No comments:

Post a Comment