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Methi Kadhi is a traditional recipe in which fresh fenugreek, soft curd-gram flour solution and aromatic tadka of spices together prepare a very tasty, light and beneficial for digestion dish. When the mild bitterness of fenugreek leaves combines with the sourness of curd and the creamy texture of gram flour, its taste becomes even better.4
If you are bored of eating the same kadhi every day, then fenugreek kadhi can bring a fresh and tasty twist to your meal. The mild bitterness of fenugreek leaves, the sour creamy curry of curd-gram flour and the spice of tadka, all three together create a recipe which is very tasty as well as light on the stomach. Fenugreek is rich in iron, fiber and anti-oxidants, hence this kadhi is also considered excellent for digestion. The special thing is that it is very easy to make and gets ready in less time, so whether it is lunch or dinner, it is always perfect.
Ingredients
1 cup freshly chopped fenugreek
1 cup curd
2 tbsp gram flour
1 tsp turmeric
salt as per taste
1 tbsp oil or ghee
1/2 tsp mustard seeds
1/2 tsp cumin
a pinch of asafoetida
2 dried red chillies
some curry leaves
3–4 cups water
First of all, you have to wash fenugreek leaves thoroughly and chop them finely. Many people think that the bitterness of fenugreek will spoil the taste of the curry, but this is not the case at all. When fenugreek is lightly roasted and added to the kadhi, its taste becomes completely balanced and the kadhi starts getting a different aroma and flavour. Homemade fresh fenugreek tastes much better than packaged Kasuri methi, so try to use only fresh leaves.
The real taste of kadhi comes from the mixture of curd and gram flour. It is very important to beat this mixture well without any lumps, otherwise lumps of gram flour remain in the kadhi and the taste may get spoiled. Always use room temperature curd. Cold curd may curdle when mixed with hot curry. The smoother the curd-gram flour batter is, the more velvety and delicious the kadhi will be. After this, prepare a thin solution by mixing salt, turmeric and water in it, because the curry becomes thick as it cooks.
Now let’s talk about tempering, which gives life to the curry. Heat mustard oil or ghee in a hot pan and add fenugreek seeds, cumin, asafoetida, dry red chilli and curry leaves. When these spices start crackling, add chopped fenugreek and fry on low flame for a few minutes. This reduces the bitterness of fenugreek and its aromatic flavor comes out clearly in the curry. Now add curd-gram flour solution in this tempering and keep stirring continuously so that the curry does not stick to the bottom. Let the curry cook on low flame for 12-15 minutes. As it cooks, its color will thicken and become a beautiful yellow.
