Steamed methi balls in Kadhi

These days we are getting some good methi leaves in the local indian grocery store. I always pick up a couple or more bunches every time I visit. I stagger my methi preparation steps because I cannot get it all done in a day with a busy 3 year old to take care of. I pluck out the leaves one day, the next day I wash and chop them and the methi gets prepared on the third day. We do eat other vegetables that take less prep time on day 1 and 2 in case you are wondering :)

Steamed Methi balls in Kadhi

One day, while talking to my mom on the phone, she mentioned she saw a steamed methi ball in kadhi recipe on the TV that day. I had the methi all prepped and ready to go. This was as good a day as any to try the recipe based on the general idea. My daughter loved to help me make the little balls. She was inspired to eat them too :)

Fenugreek leaves steamed balls in kadhi
methi ball kadhi with a mix of white and brown rice

For Methi Balls
1 bunch methi leaves, cleaned and chopped
1 medium onion
1/2 to 1 cup besan
1 tsp salt
1/4 tsp chilli powder
For Kadhi
1 cup yogurt
2 cups water
2 tbsp besan
1 cinnamon stick
3 cloves
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp grated ginger
1 each green and dry red chillies
1/4 tsp turmeric powder
1 tsp sugar
1 tsp salt
    For Methi Balls
  • Add salt and chilli powder to finely chopped onion and methi leaves and keep aside for 10 minutes. This will cause them to release their water.
  • Add a little besan at a time till all the released water is absorbed by the besan and a loose dough is formed.
    Methi, onion and besan dough for steamed balls
  • Make small balls from the dough and steam them for about 10 minutes. (I use a sieve basket over a pot of boiling water)
  • Methi balls ready to steam
    Steamed methi and onion balls
    For Kadhi
  • Whisk together the yogurt, water, salt and sugar and besan. (Use some amchoor powder if the yogurt is not sour)
  • Heat a tsp of oil or ghee. Add cumin seeds, asafoetida, cinnamon, cloves and the chillies. Add the grated ginger and turmeric powder.
  • Immediately add the yogurt mix. Bring to a boil on medium heat.
  • Add the methi balls and bring to a gentle boil again.
  • Serve with some rice.
I am sending this to Cooking with herbs and flowers event on the Seduce your tastebuds blog.


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