Name: Methi Buttermilk curry ( Tangy ) recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3
Ingredients: Methi leaves a bunch; Sesame oil 2 tablespoons; Buttermilk 5 tablespoons; Onion 1 chopped; Big Ripe tomatoes 3 finely chopped; Mustard seeds 1 teaspoon; Fenugreek seeds 1/2 teaspoon; Garlic pods 10 chopped; Salt 2 teaspoons; Chilli powder 1 teaspoon; Turmeric powder 1/2 teaspoon; Sambar powder 1 teaspoon; Coriander powder 1/2 teaspoon; Water one ladleful

ABOUT Methi Buttermilk curry ( Tangy ) RECIPE

Methi leaves , rich source of iron should be in our food planner to ensure good health . This Methi Buttermilk curry adds a unique taste to the methi leaves and its a big time hit among my family members . My child loves to relish this curry with rice and few extra spoons of sesame oil . This curry could be served from kids to adults . Methi leaves are diabetic friendly too. Methi along with buttermilk makes a perfect summer food .

Ingredients Serving: 3

Methi leaves a bunch
Sesame oil 2 tablespoons
Buttermilk 5 tablespoons
Onion 1 chopped
Big Ripe tomatoes 3 finely chopped
Mustard seeds 1 teaspoon
Fenugreek seeds 1/2 teaspoon
Garlic pods 10 chopped
Salt 2 teaspoons
Chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Sambar powder 1 teaspoon
Coriander powder 1/2 teaspoon
Water one ladleful

Instructions

Heat sesame oil in a wok . Add mustard seeds and wait till the seeds splutter. Then add fenugreek seeds and gently fry for two seconds.
Add chopped onions and sauté till onions turn translucent .
Add chopped garlic pieces and fry till the pieces turn crunchy .
Add the chopped tomatoes and sauté till it becomes red and mushy .
Add the dry powders , salt and cover the wok till the curry gives out oil .
Once the masala looks cooked , add fresh , cleaned and drained methi leaves .
Add one ladleful of water , mix and allow to cook for 1 minute .
Finally switch off the flame , pour the buttermilk and mix .
Serve hot with rice / rotis / dosas / idlis .

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