MENTHE GOJJU / MENTHYA GOJJU / METHI SEEDS CURRY RECIPE
Ingredients
- 1 cup Sprouted Methi seeds / fenugreek seeds
- 1-2 nos Green Chilli, slit
- 1-2 tsp Rice flour
- 1/2 tsp Chilli Powder
- 1/2 tsp Rasam powder
- lemon size Jaggery
- lemon size Tamarind, soaked in water
- Salt to taste
to temper
- 2-3 tsp Coconut Oil / Any oil
- 1 tsp Mustard seeds
- 1/2 tsp Jeera / Cumin seeds
- a big pinch Hing /Asafoetida
- few Curry Leaves
Instructions
- Soak methi seeds in water for 5-6 hours/overnight. Later drain the water completely and tie up the drained seeds in a muslin cloth. Place the cloth potli inside a casserole or any container and keep it covered. Sprinkle little water every 12 hours or so. You will notice fresh methi sprouts coming out after 2 days … if it’s winter it may take 3-4 days. You can store these methi sprouts in an airtight container and use for 2-3 days.
- Temper in coconut oil / any oil ... mustard, jeera, hing and curry leaves.
- Add 1 cup of sprouted methi seeds and slit green chilli. Saute 2-3 mins.
- Add salt, haldi, chilli powder, rasam powder, jaggery, tamarind water and water. Mix everything .. cover and cook on sim for 7-8 mins. The end result of gojju will be spicy, tangy and slightly sweetish. So add ingredients accordingly.
- When methi seeds have cooked, add slurry made of rice flour + water ( mix 2 tsp of rice flour with 1/4 cup water so that there are no lumps ). Mix. Simmer for few mins. Adding rice flour will help in giving nice consistency to the gojju.
- Sprouted Menthe gojju is ready. .. enjoy with rice / dosa / idli . Trust me ... it will be finger licking delicious. As we are using sprouted methi seeds .. it won't be that bitter too . You will definitely end up eating extra rice :)
Notes
- If you want can add onion also .
- Adjust spice level as per your preference.