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Fenugreek Leaves Kadhi

24 Jan

Menthi Kura Majjiga Pulusu.

Fenugreek leaves are fried in tempered oil along with onion and green chiles. Yogurt is whisked with besan / gram flour and this mixture is added to the fenugreek leaves and cooked on low flame till the flavors develop. Fenugreek leaves kadhi is rather thick and is served with steamed rice.
Makes: around 4 Servings of Fenugreek Leaves Kadhi.


Fenugreek Leaves 1 Cup packed
Besan / Gram Flour 3 – 4 Tbsps
Plain Yogurt 1 1/2 Cups
Onion 1 Small
Turmeric Powder 1/8 tsp
Green Chiles 3
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems and separate fenugreek leaves.
Whisk together yogurt, besan and salt thoroughly with half a cup of water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry till onion turns translucent, add the washed fenugreek leaves.
When fenugreek leaves wilt and start to crisp up, add whisked yogurt besan mixture, turmeric powder and salt.
Boil the whole mixture on low flame for around 5 minutes for the raw smell of the besan to disappear the flavor of the fenugreek leaves to penetrate.
Serve fenugreek leaves kadhi with steamed rice and dollop of ghee.
Notes: Make sure not to chop the fenugreek leaves else the bitterness gets worse.

Suggestions: Make sure to adjust the consistency of the kadhi with water.
Variations: You can also check other kadhi recipes here.
Other Names: Fenugreek Leaves Kadhi, Menthi Kura Majjiga Pulusu, Methi Kadhi.