Food

Fenugreek Leaves and Peas Kadhi

Kadhi is any form is a favorite along with being comfort food. My taste buds had a faint memory from a long time ago, of eating this Fenugreek Leaves and Peas Kadhi  made by Mom. Now Mom being an impulsive cook had no recollection of how exactly she made it. After many trials and errors, I seem to have got it right.

Ingredients

For the Kadhi

1 Cup Thick Curd

2 Cups Water

2 Tbspn Gram Flour/ Besan

8-10 Medium sized Cloves of Garlic, minced.

(If your Garlic cloves are small, you may need about 10-12. If you are using large ones, 6-7 would suffice)

2 Large Green Chillies, minced

(if the Chilly is very sharp use only 1)

½ Cup Green Peas, boiled

¾ Cup chopped Fenugreek Leaves / Methi

¼ Tsp Turmeric Powder/ Haldi

½ to 1 Tsp Red Chilly Powder

¼ Tsp Methi Seeds

Salt, to taste

For the Tempering

¼ Tsp Asafoetida / Hing

¼ Tsp Cumin Seeds / Jeera

¼ Tsp Mustard Seeds / Rye

½ Tsp Red Chilly Powder

3-4 Dry Red Chilles, ripped

10-12 Curry Leaves

2 Tbsp Oil

Fenugreek_Leaves_Peas_Kadhi_Sirimiri_

Method

Mix the Curd and Water and beat both well together until it is lump-free and smooth.

Add a little water to the Gram Flour and mix well. When it is lump free add it to the curd-water mix.

Add the Turmeric, Red Chilly Powder and Salt to this and cook, stirring continuously else it will curdle, until it reaches a boil.

Switch off flame and keep aside.

Heat oil in a pan, add the minced Garlic, Green Chillies and saute.

When the mix starts losing its rawness add the chopped Methi leaves and cook.

As the Methi Leaves start wilting add the precooked Peas to it.

Sprinkle some salt and cook till for about 4-5 minutes.

Switch off flame and add this to the cooked Kadhi and mix well, letting it come to a boil once more.

As it boils on a low flame, prepare the tempering/tadka.

Tadka_Fenugreek_Leaves_Peas_Kadhi_Sirimiri
The Tempering / Tadka

Method for the Tadka

Heat Oil in a pan,

Add the Asafoetida and Cumin and Mustard Seeds to it.

When they pop add the dry Red Chilly and Curry Leaves .

Saute for 2-3 minutes and then pour it over the Kadhi.

Kadhi_Rice_Sirimiri
The Kadhi

 

Serves 3-4.

Serve hot with Steamed Basmati  Rice or Jeera Rice.

 

 

4.3 from 3 reviews
Fenugreek Leaves and Peas Kadhi
Author: 
Recipe type: Meal
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Kadhi
  • 1 Cup Thick Curd
  • 2 Cups Water
  • 2 Tbspn Gram Flour/ Besan
  • 8-10 Medium sized Cloves of Garlic, minced.
  • (If your Garlic cloves are small, you may need about 10-12. If you are using large ones, 6-7 would suffice)
  • 2 Large Green Chillies, minced
  • (if the Chilly is very sharp use only 1)
  • ½ Cup Green Peas, boiled
  • ¾ Cup chopped Fenugreek Leaves / Methi
  • ¼ Tsp Turmeric Powder/ Haldi
  • ½ to 1 Tsp Red Chilly Powder
  • ¼ Tsp Methi Seeds
  • Salt, to taste
  • For the Tempering
  • ¼ Tsp Asafoetida / Hing
  • ¼ Tsp Cumin Seeds / Jeera
  • ¼ Tsp Mustard Seeds / Rye
  • ½ Tsp Red Chilly Powder
  • 3-4 Dry Red Chilles, ripped
  • 10-12 Curry Leaves
  • 2 Tbsp Oil
Instructions
  1. Mix the Curd and Water and beat both well together until it is lump-free and smooth.
  2. Add a little water to the Gram Flour and mix well. When it is lump free add it to the curd-water mix.
  3. Add the Turmeric, Red Chilly Powder and Salt to this and cook, stirring continuously else it will curdle, until it reaches a boil.
  4. Switch off flame and keep aside.
  5. Heat oil in a pan, add the minced Garlic, Green Chillies and saute.
  6. When the mix starts losing its rawness add the chopped Methi leaves and cook.
  7. As the Methi Leaves start wilting add the precooked Peas to it.
  8. Sprinkle some salt and cook till for about 4-5 minutes.
  9. Switch off flame and add this to the cooked Kadhi and mix well, letting it come to a boil once more.
  10. As it boils on a low flame, prepare the tempering/tadka.
  11.  
  12. The Tempering / Tadka
  13. Heat Oil in a pan,
  14. Add the Asafoetida and Cumin and Mustard Seeds to it.
  15. When they pop add the dry Red Chilly and Curry Leaves .
  16. Saute for 2-3 minutes and then pour it over the Kadhi.
  17.  
  18. The Kadhi
  19. Serves 3-4.
  20. Serve hot with Steamed Basmati  Rice or Jeera Rice.

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