Methi leaves Sukke / Fenugreek Leaves Sukke is a coconut based healthy side dish made with fresh and green methi leaves and split yellow moong dal, goes well as a side dish with rice.
The following ingredients are needed to prepare Methi Leaves Sukke.
Ingredients:-
Methi leaves (fenugreek leaves). - a bunch
Split yellow Moong dal. -1/2 cup
Dharambi sol or dry raw Mango piece. - a small piece
Salt. - to taste
For grinding Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. -5
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -1tsp
Urad dal. -1tsp
Mustard seeds. -1tsp
Instructions:-
1). Take a bunch of fresh green methi leaves and seperate the leaves from its branches. Wash the green methi leaves 2 to 3 times in water to remove the dust.Finely chop the green methi leaves and keep aside.
2). Wash split yellow moong dal in water and pressure cook for 2 whistles adding 1/4 cup of water.Keep aside the cooked split yellow moong dal.
3). Grind grated coconut, dry red chillies and turmeric powder to a little coarse paste adding 2tbsp of water. Keep aside the coarsely ground coconut masala paste.
Method:-
1). Heat coconut oil in a pan and add urad dal and saute well. Splutter mustard seeds and saute well.
2). Add finely chopped methi leaves and required salt into the pan. Add little water and mix well. Boil and cook the methi leaves for 2 minutes on low flame and saute well.
3). Add a small piece of dharambi sol or dry mango piece into the pan and mix with the cooked methi leaves.Cover and cook for 2 minutes on low flame and saute in between.
4). Add cooked split yellow moong dal into the pan and mix well with the cooked methi leaves.
5). Add coarsely ground coconut masala paste into the pan and mix with the cooked moong dal and methi leaves mixture. Saute well and cook on low flame till the water evaporates. Saute in between and switch off the flame.
6). Transfer the Methi Leaves Sukke to a serving plate.
A tasty Methi leaves Sukke is ready to serve asa dry side dish with rice and dal curry.
The following ingredients are needed to prepare Methi Leaves Sukke.
Ingredients:-
Methi leaves (fenugreek leaves). - a bunch
Split yellow Moong dal. -1/2 cup
Dharambi sol or dry raw Mango piece. - a small piece
Salt. - to taste
For grinding Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. -5
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -1tsp
Urad dal. -1tsp
Mustard seeds. -1tsp
Instructions:-
1). Take a bunch of fresh green methi leaves and seperate the leaves from its branches. Wash the green methi leaves 2 to 3 times in water to remove the dust.Finely chop the green methi leaves and keep aside.
2). Wash split yellow moong dal in water and pressure cook for 2 whistles adding 1/4 cup of water.Keep aside the cooked split yellow moong dal.
3). Grind grated coconut, dry red chillies and turmeric powder to a little coarse paste adding 2tbsp of water. Keep aside the coarsely ground coconut masala paste.
Method:-
1). Heat coconut oil in a pan and add urad dal and saute well. Splutter mustard seeds and saute well.
2). Add finely chopped methi leaves and required salt into the pan. Add little water and mix well. Boil and cook the methi leaves for 2 minutes on low flame and saute well.
3). Add a small piece of dharambi sol or dry mango piece into the pan and mix with the cooked methi leaves.Cover and cook for 2 minutes on low flame and saute in between.
4). Add cooked split yellow moong dal into the pan and mix well with the cooked methi leaves.
5). Add coarsely ground coconut masala paste into the pan and mix with the cooked moong dal and methi leaves mixture. Saute well and cook on low flame till the water evaporates. Saute in between and switch off the flame.
6). Transfer the Methi Leaves Sukke to a serving plate.
A tasty Methi leaves Sukke is ready to serve asa dry side dish with rice and dal curry.
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