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Saturday, October 2, 2010

Menthe Kodilu

Ingredients:
1.5 cup grated Coconut
3 - 4 Red Chillies
1 tsp Coriander seeds
1/2 tsp Black Gram seeds
1/8 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Pinch of Asafetida powder
5 - 6 Curry leaves
Grape sized Tamarind
Lemon sized Jaggary
1 tsp Mustard seeds
1 - 2 broken Red Chilly
2 tsp Oil

Recipe:
Put red chillies, cumin seeds, coriander seeds, blackgram seeds, fenugreek seeds, 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafetida powder and fry them for about 5-10 seconds. Add 3-4 curry leaves and fry them for about 1 min in medium flame.

Add grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Transfer this to a vessel. Add jaggary, salt, required amount of water and bring it to boil. Keep the sambar in low flame for about 2 mins. 

Put mustard seeds, red chilly pieces, 1 tsp oil in a pan and heat. Once it starts spluttering, add 2-3 curry leaves and add it to sambar. It goes well with Uddina Dosa / Set Dosa / Majjige Paddu
Even though the quantity of Menthe(Fenugreek) seeds used here is less, it is still called Menthe Kodilu in Havyaka community!

2 comments:

Murali said...

Waav menthe kodilu, mouth watering.It suits well with semage,idli,uddina kottige too.

Anonymous said...

Super... I stop by your blog for all autentic havyaka cuisines. Thanks a lot. Hinge barettha iri. Shubhashayango.