METHI LEAVES GRAVY(MENTHYA SOPPU SAARU/KEERAI KUZHAMBU)

Methi Leaves or Fenugreek Leaves have lots of health benefits. This leaf is highly beneficial for treating poor liver functions and treating gastric problems and other intestinal issues. It is also used for curing dysentery and diarrhea. Methi leaves gravy is called as menthya soppu saaru in kannada, Keerai kuzhambu in tamil. This recipe I have learnt from my mother-in-law. It goes well with hot rice. 

Ingredients:

1 bunch of methi leaves(wash it well in water)

4 - 5 tbsp of toor dal(soak in water for 15 mins)

1/4 onion(chopped roughly)

1 tomato

1/2 tbsp cumin seeds

6 - 7 garlic cloves

5 - 6 red chillies(as per taste)

gooseberry sized tamarind(soaked in 1/2  cup(small) of water)

pinch of turmeric

salt

2 tbsp oil

Ingredients For Seasoning:

1/4 tsp mustard seeds

few curry leaves

pinch of hing

1 - 2 red chillies

1 tbsp ghee

Method:

1. Pressure cook dal for 3-4 whistles and mash it well.

2. In a pan add oil, cumin seeds and saute for 3-4 seconds. Now add onions and garlic and red chillies and fry until onions and garlic turns light brown. 
3. Add tomatoes and fry till tomatoes are cooked. Add methi leaves and little salt and fry until methi leaves are cooked(you can sprinkle some water while cooking).

4. Once the methi leaves are cooked, add the cooked and mashed dal and mix well.

5. Now take a hand blender or normal blender and grind all the ingredients(mentioned in step 3). Add required water and salt(It should not be too watery). Now the gravy is ready.

6. In a small pan add 1 tbsp of ghee, mustard seeds, curry leaves and red chillies. Once the mustard seeds splutter add hing. Add this seasoning to the grinded gravy and boil the gravy in medium flame for 4-5 mins. 

Serve hot with rice!!!