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.

Tomato Chutney

Shallots - 4-5 crushed(if not u can use one small onion finely chopped)
Tomato -1 big and ripe chopped
Red chilly pd- 1 and 1/2 sp
Turmeric pd- 1pinch
mustard- 1/2 tsp
tamarind- one small piece soaked in water
curry leaves 3-4
coconut oil -2 tsp
Salt to taste

Heat oil in a kadai. Add mustard and let it pop. Add shallots(or onion) crushed.Add curry leaves. Saute for two mins till the shallots become transparent. Add tomato slices to this and saute for a min. Add red chilly pd and turmeric pd. When tomato is cooked add tamarind water and salt as per taste. Saute for a min and remove from fire. Let it cool and then grind it in a mixie and serve along with dosa, idli or as a side dish with rice.

Ulli Chammanthi

Ingredients:
Shallots - 5-6 crushed
red chilly powder-2 tsp
coconut oil-2tsp
tamarind paste- 1 tsp
salt
Crush the shallots in a grinder. Make sure it doesnt become a paste. Add red chilly powder,coconut oil, salt and tamarind paste and mix thoroughly. Our ulli chammanthi is ready. Tastes good with idli, dosa and also can be served as a side dish with rice.

Cabbage thoran

Here is a quick and tasty cabbage thoran receipe.(south indian style)


Ingredients:
Cabbage - 1 medium sized finely chopped
shallots(kunjulli)- 6-7 if not avaible you can use 1 onion finely chopped
ginger- 1 inch long
green chillies- 2
red chilly pd- 1tsp
turmeric pd-1/2 tsp
curry leaves- 1 sprig
fresh grated coconut- handful
red whole chillies- 2
mustard seeds - 1/2 tsp
urad daal - 2 tsp(handful)


Finely chop the cabbage. Crush together shallots, ginger and green chillies. Add this to the cabbage. Add red chilly pd, turmeric pd, grated coconut, curry leaves and salt. Mix well . For best results hand mix applying little pressure so that all the masala is infused in the cabbage. Keep it aside. You can add chillies as per your taste.

Now in a kadai, heat oil. Add mustard seeds. When it starts to splutter add dry red chillies halved, urad dal and curry leaves. Make sure the urad dal doesnt get burnt. When it turns light brown add the cabbage mixture and cook on low flame for ten mins. When cooked remove from the flame. Delicious cabbage thoran is ready.