Thursday 18 September 2014

Aloo Methi (உருளைகிழங்கு வெந்தயக்கீரை கறி)

Methi or fenugreek leaves (வெந்தயக்கீரை) are rich in dietary fiber, minerals and vitamins. In native medicine, fenugreek is used to treat gastrointestinal problems. Both fenugreek leaves and seeds are extensively used in Indian cooking, mainly for seasoning and add specific aroma to the dish. However, fenugreek can be used to make various curries and gravies, dosa and chappati. Fenugreek leaves especially go well with certain vegetables. Among these ‘Aloo Methi’ is a popular dry curry, which has the gentle flavor and subtle bitter taste of methi. Methi can be easily grown at home with very little effort. You can also use dried fenugreek leaves or kasuri methi (உலர்ந்த வெந்தயக்கீரை) for certain recipes.
Fenugreek leaves

Potato – medium sized, 4 no
Onion – 1 no, chopped
Fenugreek leaves – 1 teacup or 200ml measure
Oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Green chilli – 1-2no, chopped (adjust to taste)
Ginger – ½” piece, grated
Turmeric powder – ½ teaspoon
Salt – to taste

Method: Cut off the root portion of fenugreek and wash the leaves well. Drain and keep aside. Cook potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove the potatoes and run through cold water. Peel the potatoes and cut them into medium sized cubes.

Heat oil in a kadai, add cumin seeds and when the crackle, add chopped onion. Fry till the onion pieces become transparent. Add fenugreek leaves and sauté for 2 minutes. Now add potato cubes, chopped green chilli, grated ginger, turmeric powder and salt. Mix well. Cook on low flame for 2-3 minutes and then switch off the fire. Your Aloo Methi is ready. Serve hot with chappati or rice and dhal.

Aloo Methi (உருளைகிழங்கு வெந்தயக்கீரை கறி)
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