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Fenugreek Leaf Raitha
By : Method
- Line a soup strainer with thin cloth and pour the curds in it.
- Let the whey drain till 1 cup thick curd remains in the cloth. (reserve 2 tbsp of whey)
- Transfer the curds to a bowl and beat till smooth. Add sugar.
- Heat oil in a kadai and add the dal. When it turns brown, add onion, methi leaves and chilies.
- Add salt and the reserved whey. Cover and cook till the leaves are soft.
- If there is moisture, increase the flame and stir till the mixture is dry.
- Cool the methi mixture and combine with the curds. Taste and correct the seasoning.
Ingredients:
Curds - 2 cups
Methi leaves - 1 1/2 cup ( discard stems)
Oil - 2 tbsp
Bengal gram (chana) dal - 1 tbsp
Onion - 1/2 cup, minced
Green chilies - 2-3, minced
Salt - to taste
Sugar - 1 tsp
Curds - 2 cups
Methi leaves - 1 1/2 cup ( discard stems)
Oil - 2 tbsp
Bengal gram (chana) dal - 1 tbsp
Onion - 1/2 cup, minced
Green chilies - 2-3, minced
Salt - to taste
Sugar - 1 tsp
RECIPES BY CHANDRI BHAT
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