Methi Palya

Method

1. 1

   Prepare fenugreek leaves: Wash a large bunch of menthi soppu (fenugreek leaves). Remove tough stems. Roughly chop the leaves.

2. 2

   Salt and squeeze: Add a pinch of salt to the chopped leaves. Mix and squeeze gently to extract bitter juices — this reduces the bitterness significantly.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

6. 6

   Add fenugreek leaves: Add the squeezed fenugreek leaves. Season with half tsp turmeric and salt.

7. 7

   Toss and cook: Cook on medium heat 4-5 minutes until leaves are cooked through.

8. 8

   Add jaggery: Add 1 tsp jaggery to balance the natural bitterness. Mix well.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.

10. 10

    Serve: Adjust salt. Methi palya has a distinctive pleasant bitterness balanced by jaggery. Serve with steamed rice.