How To Make Menthya Soppu Matvadi Palya

How To Make Menthya Soppu Matvadi Palya 2022

If you haven’t heard this name before, it sounds funny. Well, it sounds funny albeit you’re conversant in it. i actually do not know the origin of the name. But just walk with me past the funny sounding name and let me introduce a recipe bursting with flavors. i really like greens and menthya soppu or methi or fenugreek leaves are my favorite.

this is often one among the things regularly on my grocery shopping list (yes, I even have an inventory but mostly stray faraway from my list:-) counting on what catches my eye within the grocery store). In spring and summer, I grow my very own menthya soppu. If you’re keen on Menthya soppu like I do, plow ahead and provides this healthy recipe a try. it’s wholesome with proteins, greens and just a small spoon of oil.

How To Make Menthya Soppu Matvadi Palya 2022

This year, I even have menthya growing in multiple containers on the deck to be harvested at different times, smart yeh? there’s such a lot difference within the freshness and flavor of a home grown menthya soppu and a store bought bunch. it’s easy to grow menthya in containers and you are doing not need to fret for not having a backyard kitchen garden .

confirm you’re taking a pot of atleast a foot and half depth therefore the roots can grow into the soil. If your pot isn’t deep enough, the roots will get squiggly and go all round the soil horizontally which makes them stringy to bite. Deeper pots make sure the roots enter and you’ll pull them up easily and chop the ends. The sprouts show abreast of 4th day if the weather is warm enough and continues to grow. you’ll harvest tender and flavorful menthya leaves in 2.5-3 weeks.

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Back to today’s recipe, matvadi palya or maatoti palya (as we called it once we were kids) is a simple to organize dry curry that goes well together with your rotis/chapatis or rice. I follow nammamma’s suit and make a yogurt based gravy like raita or majjige huli to form an entire meal. The palya are often eaten just by itself which is what i really like do 🙂

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How To Make Menthya Soppu Matvadi Palya 

What does one got to make Menthya matvadi palya?

1 cup toor dal/togari bele

2 cups chopped fresh menthya soppu/fenugreek leaves

1 inch piece of fresh ginger root

3-4 green chilies (adjust to fit your spice tolerance)

1 Tsp salt (adjust to taste)

2 Tsp grated coconut (fresh or frozen)

For seasoning/vaggarane:

1 Tsp vegetable oil

1 Tsp mustard seeds

1/8 tsp asafoetida

3-4 curry leaves

1 red chili broken into 2-3 pieces.

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  • Clean menthya leaves thoroughly and chop them discarding the basis ends.
  • Add salt, coconut and chopped menthya soppu to the bottom mixture and blend well.
  • The mixture must be steamed until the dal cooks. i exploit my presssure pan, with water at rock bottom and a pan containing the dal-greens mixture in it.
  • Steam it (no weight if you’re using pressure cooker) for 20 minutes, cut , take the pan out and let it come to temperature .
  • Using your fingers or a fork, break the cooked mixture up and fluff it up.
  • In a wide pan, heat a Tsp of oil, add mustard, asafoetida, red chili pieces and curry leaves. When mustard splutters, add the cooked mixture in and provides it an honest mix.
  • Let it roast on low heat for five minutes before taking it off the warmth . Serve it piping hot with rice or rotis.
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Notes:

I use my Indian mixie/grinder in pulse mode for this and don’t use water while grinding – use small portions to permit the mixie to try to to its job.

The toor dal must break down but not become a paste, so lookout to not grind for long.

You can use your idli stand and place small balls of the dal-greens mixture for steaming in it.

Use fresh, tender menthya leaves and be happy to load it with extra leaves during this recipe.

There is no onion, garlic during this recipe. commit it to memory is that the menthya soppu within the limelight and don’t over crowd it with ingredients.

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Variation:

You can replace Chana dal/kadle bele for toor dal but nammamma always makes matvadi palya with toor dal because it makes the menthya soppu flavor stand out better than chana dal.

You can use a mixture of chana dal and toor dal (use 1:1) for a blended taste.