Tag Archives: Fenugreek

Methi Paratha

Methi Paratha

Its been a long time I posted a post here. Not that i stopped cooking πŸ˜‰ but just that i became a bit too busy to blog. though i wud take pics everytime i cooked. But this morning was a true from-the-scratch case.

I have recently stepped into the world of gardening vegetables. I used to grow flowers with moderate success, but growing vegetables, and consuming what I grew gave me true joy.

The methi i used today came from my kitchen garden. The methi was fresh and heathly that the aroma of the paratha while being made filled my kitchen… As u can see, I’ve become an ambassador of sorts for the kitchen garden! πŸ˜‰

A Leafy Bouquet! ;)

A Leafy Bouquet!

Cleaned up and ready to use

Cleaned up and ready to use


  • Methi (washed and chopped) – 1 cup
  • wheat flour – 2 cups
  • Salt – 1 tsp
  • Chilli powder – 1-1.5 tsp
  • pinch of garam masala (optional)
  • oil or ghee for roasting


  • Mix all ingredients with water to make a thick dough. Keep kneading till it becomes soft to touch but firm structure.
    • the leaves will ooze a bit of water after resting. The firmness of the dough will ensure it doesn’t becomes soggy.
  • Let the dough rest for 15 mins
  • Separate into 7-8 large balls and set aside
  • Using a roller pin and plate, shape the balls into thick rotis/parathas
Ready for the next step

Ready for the next step

  • Heat a tava on medium flame.
  • Once heated, roast the rotis using 1/2 tsp oil spread evenly to ensure the paratha doesnt stick to the tava, and also gets roasted well.
  • Roast both sides of the paratha well.
and all set for a yummy breakfast!

and all set for a yummy breakfast!

Serve hot with pickle and curds.

Gongura Pulusu-Kura


Gongura is one of the most popular leafy vegetables in Andhra. In fact, no marriage or any auspicious occasion is complete without gongura pachadi on its menu.

Gongura, red sorrel, comes in 2 varieties: one with a green stem and other with red stem. The red stem variety is more sour that the green one. It is a summer crop, and the hotter the p[lace, the more sour the leaf gets. Hence the best gongura hails from the Guntur region of Andhra Pradesh.

Red Sorrel has some health benefits too and is useful in relieving symptoms of fever. The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C. Fresh leaves of the plant are useful in stimulating the stomach and aiding its action. These leaves are beneficial in the treatment of jaundice and a tablespoon of fresh red sorrel juice mixed with butter-milk (made from cow’s milk) is recommended once daily in the treatment of jaundice.

There are various dishes that can be made with gongura. Gongura pappu and gongura pachadi are the common dishes that can be made. The gongura pulusu-kura is a special dish, and was taught to me by my mother-in-law.

1 bunch of Gongura
lime-sized ball of tamarind
10 green chillies
1/2 tsp menthulu (fenugreek seeds)
1 tsp senaga pappu (chana dal)

Tadka: 1 tsp each of aavalu (mustard seeds), menthulu (fenugreek) and mina pappu (urad dal), and 1 red chilli


  • Wash the gongura leaves, chop and set aside.
  • Boil the tamarind with green chillies and menthulu.
  • Once it comes to boil, add the gongura leaves with the senaga pappu. Add salt and cook.
  • Once it is done, the leaves would have changed colour and lost shape. Also the senaga pappu will be done, but will retain its shape.
  • Take off the flame.
  • In a small wok, heat some oil and add the tadka
  • Once the seeds start popping, add to the gongura pulusu-kura, and mix well.

The pulusu kura can be had with rice and utti pappu.

Mukkala Pulusu


I made this particular pulusu on Vijaya Dasami, and finally got around to posting it here. πŸ™‚

Mukkala Pulusu is normally made as a combination with utti pappu, as this particular pulusu does not use any kind of dal.It is made as part of the special lunch for most Andhra festivals.

Lime-sized ball of tamarind
Choice of vegetables: sorakaya (bottle-gourd), tomatoes, bendakaya (okra/bhindi), munakkaya (drumstick), or dosakaya (yellow cucumber)
3 green chillies, split lenght-wise
1 tsp red chilli powder
1 tsp salt
1/2 tsp sugar/jaggary
Curry leaves and coriander leaves to taste
2 tsp rice flour mixed in water

dry red chilli, menthulu (fenugreek seeds), aavalu (mustards seeds), jeera (cumin), inguva (hing/asafoetida)


  • Soak the tamarind
  • Boil all the vegetable pieces
  • Squeeze tamarind juice into the boiled vegetables
  • Add chilli powder, salt, turmeric, sugar, curry leaves and coriander to the vegetables.
  • Add more water as required
  • Mix a bit of rice flour in water and add to thicken
  • In a small wok, add 1 tsp oil and add the tadka. Once the mustard seend pop, add to the pulusu.
  • Set to cook till the pulusu becomes a little thick.

Serve hot with rice and utti pappu.