Methi ki sabji...

[Uluva illa mezhukupuratti/Fenugreek leaves]

Methi/fenugreek leaves one bunch chopped.
Shallots-6-7 crushed(or 1big onion finely chopped)
Green chilly -1 or 2
Red chilly flakes - 1 tsp
Garlic -2 pods crushed
1 sprig curry leaves
Payasa parippu(Split green gram daal) soaked in water for 10 to 20 mins or black gram/urad daal- handful.
Turmeric pd- 1/2 tsp
Coconut shredded- handful
Mustard seeds- 1tsp
Salt to taste.
Cooking oil-2 tbsp

Clean the methi leaves well. I have heard from my bai that plucking the leaves with stem is better than chopping it fine as the later increases the bitterness. Also soaking the leaves in cold water removes the grit if any. Now you can try that and let me know if it really makes a difference!

If you are using Payasa parippu/green gram dal then clean and soak it in water for 10 to 20 mins. And before cooking you need to drain all the water. If urad dal is used we can directly put it in the oil for sauting. There is a slight bitterness for the methi leaves.Using either of these dal reduces the bitterness.

Heat a kadai. Add about 2 tbsp of cooking oil. When the oil is hot splutter mustard seeds. Then add crushed shallots(kunjulli)/finely chopped onion, crushed garlic-green chilly, curry leaves and saute for few mins till onion turns transparent. Add either greengram dal or urad dal. I prefer green gram daal. Saute for few mins till onion and dal turns light brown. At this point add crushed chilly pd and saute for few more mins. Add methi leaves and mix well. Let it cook for few mins till the leaves are wilted and at this point you can add salt. Cook for some more time till the water from the leaves dry up completely. Keep stirring so that it doesnot stick to the bottom. Finally add grated coconut. Serve with chappati or rice.