Menthye Kattina Saaru is an aromatic thick broth or Rasam with the goodness of fresh fenugreek leaves, cooked lentils in a spicy base. Served with steamed rice or Ragi mudde.
Growing up in my grandmom’s kitchen, veganism or cooking with locally available, seasonal ingredients came naturally.. Without our knowledge, we started admiring the different colours and textures of food that were served for everyday meals, and started appreciating them too. Nature offers us such a vibrant food palette – from deep greens of Spinach to Orange-yellows of Squash to fuchsia pink of beetroot, its a riot of colour on our plate. And a wonderful way to celebrate that is to dedicate one colour per day to a dish. Isn’t that a fantastic idea?
So, lets get to see the colour green in all its vibrancy in today’s dish – Menthya Kattina Saaru. Here Kattu means the lentil extract, menthye refers to the fresh fenugreek leaves, Saaru meaning a broth.
Today’s dish is rustic in its approach, but divine in taste. Translating this dish from the native Kannada “Menthya Kattina Saaru” would mean Fenugreek Broth… but that doesn’t do justice.
A heirloom recipe – Menthye Kattina Saaru
For those brought up in the Bangalore and / or Karnataka, Kattina Saaru (the essence of the lentils along with the sautéed fenugreek) is bliss, and this is one hallmark dish of both grandmom and mom. Naturally, I love it to bits, and so does sis. The essence of this Saaru (or Rasam / thickish broth) is that masala with a generous hint of asafoetida (skip for GF and proceed with the rest of the recipe) teamed with earthy flavours of fresh coriander and cumin seeds and lots of freshly grated coconut. This is a thicker consistency than the usual rasam, and it thickens a bit after sitting, so switch off while still still like a slightly thick broth.
And the best part, like Kuzhambus (or thick tamarind based gravies),this tastes great the next day, which is precisely the reason why I used to ask Amma to make double the quantity so that I could have it the next day too.
Goes very well with Vazhai thandu Usli (banana stem stir fry), hot rice and a dollop of ghee. Similarly pairs well with Ragi Mudde (steamed Finger Millet Dumplings). For that complete meal, end with a glass of spicy
buttermilk and you would know what I am talking about.
Prep time : 20 mins | Cook time : 20 mins | Serves : 4 generously
Cuisine: Karnataka ; Course: Side dish / accompaniment
Difficulty level : Medium | Spice level : Medium
Serving suggestions :
Hot Steamed rice or Ragi Mudde (Finger Millet dumplings)
Tips /Notes : Fenugreek leaves (methi) works best for this dish. Do not substitute with spinach or any other greens. A great medicinal substitute and with exactly the same procedure would be Agathi Keerai (Agathi Soppu or Sesbania Grandiflora). Only with Agathi Keerai, you might want to add a little more jaggery as the leaves are quite bitter, but they make a brilliant dish.
Other heirloom recipes you might like on the blog
What you need to make this Menthye Kattina Saaru
- 2 bunches Fenugreek leaves (or once sorted – 1.5 cups, pressed)
- 1.5 tsp Salt (or to taste)
- 1/2 cup Pigeon pea (Toor Dal, soaked in hot water for 20 mins)
- 1/2 tsp Turmeric
- 2 tsp Oil (use sesame or peanut oil for authentic flavour)
- 1/2 tsp Jaggery
Tempering:
- 1 tsp Oil
- 1 tsp mustard seeds
- 2 Red chillies (broken)
Masala paste:
- 1/3 cup coconut (fresh or frozen)
- 5 grams tamarind (or use 1 TBSP thick tamarind paste)
- 3 Red chillies (or adjust spice)
- 1 tsp Cumin seeds
- 1 TBSP Raw Rice (do not skip this, this helps thicken the rasam)
- 2 TBSP Coriander seeds
- 1/4 tsp Asafoetida (simply skip for GF, else highly recommend)
PIN FOR LATER
How to make Menthye Kattina Saaru:
- Pick, sort, wash and chop the fenugreek leaves. If using frozen, thaw till it reaches room temperature.
- In 2 tsp of oil, roast all ingredients of the masala paste except coconut and keep aside.
- In a large pot, bring 4-6 cups of water to a rolling boil. Add the turmeric and the soaked dal.
- Once the dal is half cooked, add the fenugreek leaves and boil till the dal is done (it should flatten out in your fingers, but not be mushy).
- Drain the water well and retain both the leaves-dal as well as the water. Mash the mixture slightly so that all water drains out.
- Once the dal-leaves mixture is cooled, take 2 ladlefuls of it, and along with the coconut and the roasted ingredients of the masala, make a smooth paste. Reserve the rest of the dal-mixture as it is.
- In a wok, heat oil and prepare the tempering. Once the chillies slightly sizzle, add the ground paste, salt & jaggery.
- Saute for 2 – 3 mins, add the rest of the dal water now. Let the mixture simmer on low-medium flame for 6 – 9 mins till it thickens
a bit (the rice and the coriander in the masala paste will help it do so). - Once a nutty, earthy aroma comes. Switch off the stove and transfer to a serving bowl. Add a dollop of ghee and close the lid.
- With the remaining cooked dal-leaves mixture, Temper with mustard, broken red chillies, fresh coconut and asafoetida.
- Add requisite salt.
- Serve the Rasam and sautéed greens for a wholesome healthy experience !
Menthya Kattina Saaru | A rustic fenugreek-lentil broth from Karnataka
Equipment
- Thick Bottomed Pan
- Spice Grinder
- Knife
- Cutting Board
Ingredients
- 2 bunches Fenugreek leaves or once sorted – 1.5 cups, pressed
- 1.5 tsp Salt or to taste
- 1/2 cup Pigeon pea Toor Dal, soaked in hot water for 20 mins
- 1/2 tsp Turmeric
- 2 tsp Oil
- 1/2 tsp Jaggery
Tempering:
- 1 tsp Oil use sesame or peanut oil for authentic flavour
- 1 tsp mustard seeds
- 2 Red chillies broken
Masala paste:
- 1/3 cup coconut fresh or frozen
- 5 grams tamarind or use 1 TBSP thick tamarind paste
- 3 Red chillies or adjust spice
- 1 tsp Cumin seeds
- 1 TBSP Raw Rice do not skip this, this helps thicken the rasam
- 2 TBSP Coriander seeds
- 1/4 tsp Asafoetida simply skip for GF, else highly recommend
Instructions
- Pick, sort, wash and chop the fenugreek leaves. If using frozen, thaw till it reaches room temperature.
- In 2 tsp of oil, roast all ingredients of the masala paste except coconut and keep aside.
- In a large pot, bring 4-6 cups of water to a rolling boil. Add the turmeric and the soaked dal.
- Once the dal is half cooked, add the fenugreek leaves and boil till the dal is done (it should flatten out in your fingers, but not be mushy).
- Drain the water well and retain both the leaves-dal as well as the water. Mash the mixture slightly so that all water drains out.
- Once the dal-leaves mixture is cooled, take 2 ladlefuls of it, and along with the coconut and the roasted ingredients of the masala, make a smooth paste. Reserve the rest of the dal-mixture as it is.
- In a wok, heat oil and prepare the tempering. Once the chillies slightly sizzle, add the ground paste, salt & jaggery.
- Saute for 2 – 3 mins, add the rest of the dal water now. Let the mixture simmer on low-medium flame for 6 – 9 mins till it thickens a bit (the rice and the coriander in the masala paste will help it do so).
- Once a nutty, earthy aroma comes. Switch off the stove and transfer to a serving bowl. Add a dollop of ghee and close the lid.
- With the remaining cooked dal-leaves mixture, Temper with mustard, broken red chillies, fresh coconut and asafoetida.
- Add requisite salt.
- Serve the Rasam and sautéed greens for a wholesome healthy experience !
Very healthy dish Kalyani and I love the green on the brown as well..:)
Very refreshing and yummy dal rasam.
Sounds yummy ..
very healthy one
Very delicious and authentic recipe.. looks great!!
Delicious dal rasam.
Very healthy saaru 🙂 I wud love to have some, but sadly I do not get methi leaves here 🙁 And I love the way u have written the intro !! I felt like having the entire meal menu that u had said 😉 Slurp !!
That is one flavorful healthy saaru! Btw, even I have menthi recipe lined up for today.
Very healthy and definitely a flavourful saaru.
loving this variety of rasam never seen before
Welcome back Kalyani…missed you…and your typical signature recipes. Saaru looks great.
New to me ! Looks great!
Great one my mom use to do similar kind but without toordal bookmarking.
Such a lovely saaru! A very different preparation 🙂
Lovely chaaru. Delicious
Healthy & comforting saaru..
New to me kalyani.I love fenugreek leaves and prepare kootu and use it with aloo in curries. Must try this one.
Sounds very new to me Kalyani. But nonetheless a healthy version!
Spicy and tasty
Wow! making it tommorow itself. What a beautiful rustic style recipe, Methya kttina saaru Will be perfect with rice and palya.
wow. sounds like a plan, Seema. Do let me know.
Expecting guests tomorrow for lunch. I am adding the menthya kattin saaru to the menu. I am sure it will go well with rice and papad. Thnaks Kalyani.
Go for it, Archana. It tastes yum with Rice and Papad for sure.
Mentya kattina saaru, such a rustic and aromatic dish kalyani. Must be tasting amazing with steaming hot rice and a dollop of ghee! Love such traditional recipes, they bring a great comfort to the gut and the soul!
so true, Priya – soothing to the body n soul !
Vaguely remember amma making this menthye saar . Love the recipe and it is a keeper for me too.bookmarked it right away.
Thank you..