Fresh bunch of methi leaves along with shallots and tamarind makes this SouthIndian delicacy a fingerlicking one. I love the tangy, slightly sweet taste of this curry and its apt with any vegetable stir fry, Rasam (Refer rasam recipe here) and pappad. Complete meal isn’t it!
Methi leaves / Methi seeds reduces our body heat and has numerous health benefits. It is used as a natural health remedy for skin, hair, weightloss, digestion and many others. I make this same curry with methi seeds also but this curry with fresh methi leaves tastes awesome.
Methi leaves – 1 bunch
Sesame oil – 2 tbsp
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Cumin seeds – 1/4 tsp
Curry leaves – 1 sprig
Shallots – 5 nos
Tomato – 2 nos
Tamarind pulp – 1/2 cup
Homemade curry powder – 1 tbsp
Water – 2 cups (approx)
Jaggery powder – 2 tsp (approx)
Salt – to taste
- Wash and chop the methi leaves and keep aside.
- In a kadai, heat the sesame oil.
- Add the mustard seeds, uradh dhal and cumin seeds.
- Once its flavour arises, add the curry leaves and shallots.
- Let the shallots turn transparent and then add the chopped methi leaves.
- In a bowl, take the tomatoes and mash with hand (or use mixer grinder).
- Add the tamarind pulp, homemade curry powder along with the mashed tomatoes in the bowl and mix well.
- Pour the bowl mixture in the kadai and mix well. Make the gravy little watery by adding a cup of water.
- Now allow the gravy to boil in high flame for about 5 to 8 mins so that it thickens.
- Finally add required salt, jaggery powder to the thickened gravy and mix well. Switch off the flame.
- Methi leaves gravy is ready to be served with piping hot rice and sesame oil.
- Adding jaggery is optional. Slight sweeter taste makes this curry awesome.