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Rajasthani Methi Kadi Recipe: Rajasthani Methi Kadi is a great option in winters, keeping in mind both taste and health. Made from a combination of fresh green fenugreek, curd and gram flour, this curry is light, easily digestible and keeps the body warm. Its taste is doubled by seasoning it with local spices. Housewife Geeta Devi, while explaining its easy recipe, said that it is a perfect winter meal along with hard millet roti, which improves digestion and also increases energy.
The taste of food automatically becomes even more special in the winter season. The pleasant fragrance of fresh green fenugreek along with cool breeze captivates the mind. At such a time, Rajasthani Methi Kadi not only enhances the taste but also keeps the body warm from inside. The balance of mild sourness, aroma of local spices and bitterness of fenugreek makes this curry a perfect winter dish.
Rajasthani Methi Kadhi is different and special from the ordinary Kadhi. There are neither many spices nor heaviness in it. The combination of curd and gram flour, along with the seasoning of green fenugreek and garlic, gives a taste which increases appetite and also improves digestion in the cold season. In villages this curry is traditionally eaten with millet roti.
Housewife Geeta Devi has told the easy recipe of fenugreek curry. He told that it can be made very easily. For this, first of all take the necessary ingredients: sour curd one cup, gram flour two tablespoons, fresh green fenugreek (finely chopped) one bowl, water about 500 ml, cumin one teaspoon, mustard seeds half teaspoon, garlic 4-5 cloves (chopped), dry red chilli one-two, curry leaves 6-8 leaves, turmeric powder half teaspoon, red chilli powder half teaspoon, asafoetida one pinch, salt as per taste, ghee or oil. Have to take one tablespoon.
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First of all, mix curd and gram flour well in a vessel, so that the mixture becomes completely smooth. Prepare a thin solution by adding turmeric, salt and some water to it. Now add finely chopped green fenugreek to it and mix gently.
Now heat ghee or oil in the pan. First add cumin and mustard seeds, then prepare aromatic tadka by adding asafoetida, garlic, dry red chilli and curry leaves. Now add the prepared curd-gram flour and fenugreek solution into it. Cook the curry on low flame while stirring continuously, so that the curd does not curdle and the taste gets fully enhanced. In about 15-20 minutes the curry becomes thick and delicious.
Green fenugreek provides relief from problems like joint pain, gas and constipation in winter. Curd and gram flour strengthen the digestive system, while garlic and cumin provide natural warmth to the body. Hot Rajasthani fenugreek is very beneficial for taste as well as health in winter.
