As a family, we consume greens regularly. Be it methi or palak or shepu(Fresh dill)or chawli (amaranth) , they find a place in our weekly menu rotation. In Bangalore where I grew up, I enjoyed a plethora of abundant greens all through the year. Here in mumbai, spinach and methi are available too most of year, but we avoid it during the rains.
However with the ultra short winter that Mumbai experiences, methi comes alive and we rush to make various dishes with it like the following. The importance of including methi in our diet can be read here. I already have a methi Kadhi on the blog, but Nisha’s recipe was too inviting to pass up cooking with this favourite green 🙂
My elder one loves Kadhi only with Jeera Rice and Potato Dry Saute. And that’s what it was for the lunch box. The morning light at 6:30 am in the winter wasn’t enough at all, therefore the pics were shot in the incandescent light. I should have clicked another set of pics after she left, but the day got too busy 🙂 nevertheless, the Kadhi tasted yum and the flavour deepens with each day and so it was lipsmacking even on day 3 (post refrigeration).
This recipe is adapted from Nisha Madhulika – one of my favourite Vlogger – was fascinating in that methi lends itself to a beautiful kadhi (gramflour yoghurt curry) that’s perfect with steamed rice / parathas or best with moong khichdi. And that’s the ONLY reason why, despite having a methi kadhi recipe already on the blog, I bravely (and fortunately) ventured to make another version of Methi Kadhi.
Kadhi is a favourite with both me and the husband and although the rest of the family doesn’t prefer it as the first choice, I would love to drink the kadhi sometimes as a soup / meal by itself.
Other kadhis on the blog are :
Do check out some of the other family favourites using fresh Methi:
- Low fat Methi Matar Malai
- Grilled Methi Bhakri Pizza
- Kadai Methi Matar
- Aloo-Methi stir fry
- the rustic Menthe Kattina saaru (my all time fav!!)
- Undhiyoo
- Sukhi Aloo Methi (dry potato – methi leaves stir fry)
- Menthe Bataani Bhaath (Methi Leaves + peas flavoured rice)
- Methi Masala Dal
- Thepla
- Methi Chole
- Methi Chaman (a Kashmiri dish with fresh fenugreek + Paneer – an absolute must make dish for paneer and methi lovers!!)
- Methi Pakora (deep fried fenugreek leaves fritters)
And many more dishes. Now let’s get to the recipe.
Fresh methi was suggested as a theme by our fellow blogger Sasmita for this week of #foodiemondaybloghop for week #177MagicofFreshMethiLeaves
Prep time – 10 Mins, cook time – 15 Mins; serves – 2~3 adults generously
Methi kadhi – gluten free accompaniment to any flatbread / steamed rice or khichdi
{{Can be Vegan too}}
Cuisine : indian, course : Side Dish
You need:
Chopped fresh methi leaves – 100 grams
Homemade yoghurt -200 ml (vegans can sub with cashew or rice yoghurt)
Besan / gramflour – 2/3 cup
Water – 3 cups (1 cup =200 ml)
Salt to taste
Tempering 1 :
Oil 1 tbsp, turmeric 1/2 tsp, cumin seeds 1 tsp, chopped green chillies 1/2 tsp, grated ginger 1/2 tsp, crushed coriander seeds 1/2 tbsp
Tempering 2 :
Oil 1/2 tsp, cumin seeds 1/2 tsp, Broken dry red chilli 1, Kashmiri red chilli 1/4 tsp
Method:
- In a bowl, whisk the gram flour, yoghurt, half of the water to a smooth pouring consistency. In a pan, heat oil and make the first tempering, once the cumin seeds brown a bit, add the methi leaves and sauté well for 1 min. Add 1 cup water and cover and cook the methi for 3-4 mins till done.
- Now add the gram flour – yoghurt batter , stir continuously on a medium flame for 4-5 mins. add salt , and remaining water and let it cook for 8-10 mins on low flame , stirring it occasionally.
- Transfer to a serving bowl. Make the second tempering and pour onto the kadhi. Serve it hot or warm.
As much as I love kadhi and methi, I've never tried this combination. 🙂 Looks lovely and sounds heavenly!
Kadhi sounds mouthwatering. I love kadhi but don't like the bitterness of methi. And I think your kadhi is perfect for me because curd will reduce the bitterness. I will try it for sure.
Sounds simple yet so yummy. I wish I can reach out for some.
This is my kind of food especially with the potato sabzi on the side. The tempering on the kadhi is good enough to tempt me. Looks delicious. Kal, we have to thank our South Indian genes that we adore keerai varieties since a young age and till date, I don't return back from market without buying one leafy veg variety.
Wow methi kadhi, I've not tasted it and I'm a lover of methi and kadhi. I'm sure I'll the combination. I can imagine how well it will go with khichdi.
Methi Kadhi looks so inviting Kalyani 　 Love to have with steamed rice … simple yet flavorful 🙂
I make kadhi at least once a week, usually with just an onion garlic chilli bagar, or with palak or drumstick leaves added to the kadhi. Methi leaves are such a nice idea, the flavour will suit the kadhi so well, and add to the nutrition quotient. Very nice recipe, Kalyani! Sujata Shukla from PepperOnPizza
I love kadhi, I love methi leaves, one of my favourite dishes!!My mom always makes jeera aloo with kadhi and we relished it with steamed rice. Beautiful share Kalyani, making me a hot bowl of methi kadhi in this chilly weather.
I am the only taker of kadhi at my place and i love it to the core. Never tried adding methi to it though. Would love giving this recipe a try. Thanks for the share.
Kal i love this 2 tempering method. Looks irresistible
Kadhi looks so Delish. A bowl of kadhi with piping hot rice and papad is a soul comforting food for me. Fab share Kalyani.
The khadi looks so flavourful. With all that tadka on top It sure is a delicious treat.Wonderful share.