Today i have for you all.. an authentic South Indian dish ,which is very healthy and proteinaceous . It tastes n smells heavenly.Yep i am speaking about ” Matvadi Palya ” of Karnataka and ” Paruppu Usili ” of Tamilnadu . Both the dishes are almost the same with slight changes and a different name. They are also known as ” Menthi koora Patholi ” in few region .Hmm..What’s in a name .. lets just relish this yummy side dish.. Did i tell you that its one of my favorites too…

Matodi Palya is basically a dry stir fry made from soaked lentils with choice of veggies in it. It is common in Brahmin’s home . As guessed , this traditional recipe is passed to me from my mom. But i find the authentic version is time consuming and calls for liberal use of oil .I have cut down comparatively oil and time consumption when  compared to my mother’s method by cooking it a little differently . But still it doesn’t fall under quick side dish category or low cal category. Once in a while its ok…

Those of you who haven’t tried it pls give it a try.. you’l be hooked by its taste .. its just yummmm….Here goes the recipe.. Today i have used methi leaves for the matodi palya / paruppu usili . .


Smitha Kalluraya
Course Side Dish
Cuisine karnataka
Servings 4 serving


  • 4 cups methi leaves / fenugreek leaves, , tightly packed
  • 1 - 2 tsp Lime Juice
  • to taste Salt

To Grind

  • 1 cup Chana Dal Bengal Gram
  • 1/2 cup grated coconut
  • Ginger, - a small piece
  • 4 - 8 Green Chilli, - based on your spice level

To Temper

  • 1 tsp Mustard
  • 1 tsp Urad Dal black gram
  • 1/2 tsp Chana Dal Bengal Gram
  • 1 Red Chilli, broken
  • few Curry Leaves, -
  • or two a pinch Hing /Asafetida
  • 1/4 tsp Haldi turmeric


  • Wash and soak chanadal for 2-3 hours.Once dal is soaked well, discard extra water.
  • Meanwhile clean methi leaves,wash and chop finely.
  • Grind chana dal along with coconut,ginger and green chilli to a coarse paste. Do not add any water.
  • Transfer the coarse paste to a wide container.
  • To the coarse bengal gram paste , add chopped methi leaves and salt .Mix well.
  • Prepare a steamer. Once water starts boiling place the container having methi dal mixture inside the steamer and steam cook for about 15-20 mins. Switch off. Allow it to cool . Later puff it up using a fork to break the lumps.
  • In a non stick / heavy bottom pan take oil. Add mustard seeds,urad dal n chana dal.One they splutter add haldi,hing ,curry leaves and broken red chilli pieces. saute for a min.
  • Next  add pre semicooked methi chana dal mix. Mix well. Keep the flame on sim and stir in between . Continue the process for another 5-10 mins so that raw smell goes and methi chandal sabzi gets a nice roasted taste n appearance.
  • Turn off the flame and squeeze lemon. Mix well. Serve hot matodi palya topped with ghee with steaming rice / chapathi / eat as such .


  1. Make sure to grind dal coarsely, if it becomes a paste then you will not get the perfect texture.So drain water completely.
  2. In the authentic version steaming step is not there. Once u grind the lentil, its cooked directly on stove top in medium flame .This calls for more oil else lentil paste will stick to the bottom.Also takes more time. But if you wish you can do this way too.
  3. If you want you can make it with tuvar dal or a combination of tuvar n chana dal.
  4. Instead of methi leaves you can also use chopped cluster beans or beans.
  5. Traditionally no onions are used while making this. But if you want while tempering you can add chopped onions.
  6. Instead of green chilli you can use red chillies or combination of both .

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  • Reply
    Sony P
    August 19, 2014 at 11:09 am

    Adding coconut is new to me……… Looks delicious stir fry!!

  • Reply
    August 19, 2014 at 11:48 am

    Lovely, our family fav.But adding methi is new to me.

  • Reply
    Malini Mahendra
    August 19, 2014 at 12:15 pm

    Healthy fry…

  • Reply
    Ramya Venkateswaran
    August 19, 2014 at 12:46 pm

    wow so authentic recipe

  • Reply
    Linsy Patel
    August 19, 2014 at 1:06 pm

    looks very tempting, love to stuff this in parath, perfect that way too.

  • Reply
    nandoos Kitchen
    August 19, 2014 at 2:09 pm

    looks very delicious and healthy..

  • Reply
    Eli Z
    August 19, 2014 at 2:24 pm

    I have come to love experimenting with lentils here in India – this one also looks delicious – and as always – thanks for adding extra info on where it is from. GREAT pics! Hugs

  • Reply
    August 19, 2014 at 3:09 pm

    looks very flavorful and tasty…inviting pic dear..

  • Reply
    August 19, 2014 at 9:17 pm

    Never tried Usili with methi leaves:-)looks yummy

  • Reply
    Ree Kasirajh
    August 20, 2014 at 2:40 am

    Looks Yum and healthy!!

  • Reply
    Poornima hegde
    August 20, 2014 at 5:45 am

    wow, looks so yum! very new to me but am sure my husband will love this..

  • Reply
    August 20, 2014 at 9:55 am

    Awesome set of pictures there, I love how we preserve the traditional recipes passed down through generations, totally mouthwatering and can’t wait to eat it sometime soon!

  • Reply
    August 20, 2014 at 1:25 pm

    We all love mAthoDi palya. Thanks for the lovely low cal idea. neela

  • Reply
    MonuTeena RecipesPassion
    August 20, 2014 at 2:19 pm

    this is really looking so nutritious a very different recipe

  • Reply
    December 22, 2014 at 5:36 pm

    looks very delicious and is also a very healthy dish . thanks for sharing the recipe .would like to try – can I make it with palak ?thanks preethi

  • Reply
    December 22, 2014 at 5:38 pm

    Looks very tasty and is also a very healthy dish. thanks smitha for sharing the recipe . would like to try it – can we make it with palak soppu ?thank youpreethi

  • Reply
    Smitha Kalluraya
    December 23, 2014 at 3:35 pm

    palak soppu won’t taste that great in this dish as it doesnt have any flavor. methi , gorikayi etc will taste best

  • Reply
    July 15, 2016 at 2:40 pm

    Hearing this wndrful dish for the 1st time though I hav lived 20 yrs in blore. Shld try. Thanx smitha

  • Reply
    February 15, 2018 at 1:35 pm

    Hi my grandmother used to do with gorikai…. It used to.b yummyy

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