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

Ingredients:


  • 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.


Thanks for stopping by...



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



"The art of being wise is the art of knowing what to overlook."
William James 



No comments:

Healthy Platter

Healthy Platter
Eat Healthy Stay Cheerful