Apr 4, 2014

Menthya Soppina Matodi Palya

Menthya Soppina Matodi Palya /Matwadi palya (Methi leaves/Fenugreek Leaves) is a South Indian speciality .A sabzi of simple greens with a mix of lentils (chana dal) coconut and spices.It is tasty and spicy.

Menthya Sappina Matodi Palya
Menthya Sappina Matodi Palya


Methi leaves-1 cup
 finely chopped
(cleaned and washed)
Channa dal - 1 cup
Grated coconut - 1/4 cup
Red chillies -5-6
Ginger grated- 1 tsp
Jeera-1 tsp
Salt to taste

For seasoning:
Oil- 2-3 tbsp
Mustard seeds-1/2 tsp
Urad dal -1/2 tsp
Chana dal-1/2 tsp
Hing-a pinch
Turmeric -1/4 tsp
Red Chillies-1-2
Curry leaves-3-4

Method: Soak the channadal for 2 -3 hours along with jeera.Drain the water.Grind it along with coconut,ginger,chillies .Add  very less water for grinding.The mix should be coarse.Meanwhile heat oil in a pan and add all the items in the seasonings,add the methi leaves and mix.Cover it with a lid.Once the vegetable is done add the ground paste,salt and mix well.Let it cook on low heat for 10-15 mins.Keep stirring in between .Serve this matodi palya / Paruppu usli hot with plain Rasam rice or chapati.

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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"

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William James 

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