Tuesday, September 10, 2013

Methiye Sukke

One of the many advantages of having my amma cook for me after my delivery of our DS was the high nutritional food she chose carefully during those much needee times. This is one such dish which is also a typical Konkani preparation. I have to say, this dish trremondously helped me during those times. Warning: I have heard that its not recommended to take it during early pregnancy times because of the hormonal effect methi (fenugreek) can have during those times.
Iam sending this to Srivalli's side dish mela. Ingredients:Green moong: 1 cup
Methi (Fenugreek): 1/2 cup
WaterTamper:Mustard seeds: 1 tsp
Curry leaves: few sprigs
Asafoetida : a tiny pinch
Salt: a pinch to flavor oil
Oil: 2 teaspoonsGarnish:
Grated coconut: 1/2 cupMethod:Soak the moong and methi together until well soaked , its a bonus if they sprout :)In a deep bottom pan, in medium heat, add oil, and when its heated add the Tamper ingredients,  and when they finish spluttering add the soaked moong and methi and salt.  Add enough water to just cover the contents.  Bring it to boil, and then simmer until the contents are cooked all way through.  When they are cooked, check for salt,  and if there is excess water increase heat to evaporate.  Then lower fire add coconut.  Stir well. Cook for a minute on low and switch off. Serve with kanji during cold winter months or just anytime as a dry side dish with kanji :)

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