This Menthe Tambuli is a great way to include a lot of the nutritious fenugreek seeds in your diet. Of course, fenugreek seeds are known to help in reducing hair loss, managing diabetes, improving milk production in lactating mothers, aiding weight loss and more. Serve this delicious yogurt-based gravy with rice, ghee, and papad; or then as a side to rotis.
Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegetarian
Servings 3People
Calories 96kcal
Equipment
A small bowl (1/2 litre capacity)
Tempering Ladle or a Small Wok
Spoon
Grinder
Ingredients
1/2CupDahi
1/2CupWater
Salt to Taste
To Be Ground
1tspGhee(or Coconut Oil)
1tspFenugreek Seeds(Methi, Menthe, Menthulu)
1tspCumin Seeds
1/2CupGrated Coconut
3-4Bydagi Chillis
For the Tempering
1/2tspGhee(or Coconut Oil)
1/2tspMustard Seeds
1-2Spicy Dry Red Chillies
1PinchAsafoetida
A Few Curry Leaves
Instructions
Getting the Yogurt Ready
Whisk 1/2 cup yogurt (dahi) well till they are no lumps.
Now, add 1/2 cup water ad some salt, and mix well.
Set aside.
Making the Methi Paste
In a small wok or tempering ladle, melt 1/2 tsp ghee. Note: You can use coconut oil instead of ghee.
Add 1 tsp fenugreek seeds (methi seeds) and stir-fry till they start to change colour.
Then add 1 tsp cumin seeds and 3-4 Bydagi chillis. Note: Bydagi chillies give this dish its vibrant red-orange colour, and because they are only mildly hot, the dish will not be very spicy.
Stir-fry for a few seconds and take off the heat.
Now grind the fried ingredients and 1/2 cup coconut with 3-4 tbsp of water to a thick, smooth paste. Note: Ensure that you do not add too much water when grinding because then the tambuli will be watery.
Getting It All Together
Add the ground mix to the beaten, diluted yogurt and mix well.
In a tempering ladle, heat 1/2 tsp ghee.
Add 1/2 tsp mustard seeds and wait till they crackle.
Now, add 1-2 split dried red chillies, a few curry leaves and a pinch of asafoetida; and mix well.
Add the tempering to the Menthe Tambuli and mix well.
Serving Suggestions
Serve with dosa. I love it with Neer Dosa.
Serve with rice, ghee, and some papad.
Serve as a side to rotis.
Notes
You can use an additional 1/4 tsp fenugreek seeds, if you do enjoy its bitter flavour.
You can replace the bydagi chillies with 1/2 tsp pepper for a more warming dish. Do note, that in this case the colour will be whitish. :)