Methi Palya

Ingredients

• - 300g fenugreek leaves (methi)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare fenugreek leaves: Wash a large bunch of menthi soppu (fenugreek leaves). Remove tough stems. Roughly chop the leaves.
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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
6. Add fenugreek leaves: Add the squeezed fenugreek leaves. Season with half tsp turmeric and salt.
7. Toss and cook: Cook on medium heat 4-5 minutes until leaves are cooked through.
8. Add jaggery: Add 1 tsp jaggery to balance the natural bitterness. Mix well.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.
10. Serve: Adjust salt. Methi palya has a distinctive pleasant bitterness balanced by jaggery. Serve with steamed rice.