Saturday, October 2, 2010

Menthe Kodilu

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

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!


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.