I was so happy that Abi liked the variation I made with 'puris' and my garden is still full with greens such as methi, palak,pudina and dhania. Since we are a little conscious about our food especially fried food, I thought of including 'methi' in a different way (though the pooris are very tempting) in our main course. Thus, the 'Methi Kulambu'. It tastes so good with rice. The best thing about this recipe is you can't go wrong. So go ahead and give it a shot.
2. Cleaned, chopped methi leaves : 1 cup
3. Onion/ Shallots : 1or 1/2 cup (cut lengthwise)
4. Tomatoes medium chopped : 3
5. Garlic : 4or5(chopped)
6.Green chillies : 2 (or to taste)
7. Coriander powder : 1/2 teaspoon
8. Haldi powder :1/4 teaspoon
9. Mustard seeds :1/4 teaspoon
10.Curry leaves : a few.
11. Jeera : 1/4 teaspoon
12. Oil : 1 teaspoon
1. Clean and wash dal.Add water, put it in the cooker and cook till the dal is well cooked (2 or 3 whistle).
2. Heat oil in a degchi, add mustard seeds.When it crackles add jeera and garlic.When garlic changes its colour add curry leaves, onions and green chillies.Saute them till onion is pink in colour.
3. Now add the tomatoes,salt coriander powder and haldi. Cook it on slow heat till the tomatoes are cooked nicely (Adding salt fastens cooking of tomatoes).
4.Add methi leaves, mix it nicely and let it cook well.
6.Remove from heat, garnish with coriander leaves or dollops of butter or fresh ghee and serve hot with rice.