Menthe Matvadi Palya / Matodi Palya is a traditional side dish from Karnataka. Fenugreek leaves are cooked along with ground paste of bengal gram to make this delicious accompaniment. It is a no onion garlic recipe. It is vegan and makes a healthy side dish. A delicious side dish, one can eat it as a snack too.
It is one of the heirloom recipes, I wanted to post it since a long time and it is on my blog today. Menthe Matodi Palya is a dish you make it once in a way and enjoy, it needs good amount of oil to cook and ample time also. Thus, one needs to be liberal with the use of oil here. It pairs well with steamed rice or one can serve it as a side dish along with rice and rasam. It may eaten by itself as a snack too.
I love using fenugreek leaves in my cooking as it gives a good flavour to many dishes. Moreover, it is rich in nutrients as Vitamin K, Vitamin C, Vitamin A, folate, Riboflavin and Pyridoxine. It also contains many antioxidants. It is low in calories. It helps to control diabetes and anaemia. It is good for the digestive system.
menthe matvada palya
About the event:
It’s time for Shhh Secretly Cooking Challenge post. The theme for the month of June was suggested by Seema Doraiswamy Sriram as ” Fear Not The Bitter”. Seema is a wonderful blogger who blogs at Mildly Indian. She has many delicious recipes with a good twist in them. I love the simplicity of her cooking and bookmarked the black rice ladoo and guava chutney to make it soon. Seema was my partner and she gave me coconut and green chilly as the secret ingredients. But since I had not used coconut, I asked for a change and it was oil she gave me and I made this Matvadi Palya. I had given oil and cumin as the secret ingredients to Seema and she has made this delicious side dish Karela ka Bharta.
Karnataka recipes :
The other karnataka recipes shared earlier on the blog are Huli Nuchu, Mixed Vegetable Kootu, Bisebelebath. Among the sweets, we cherish the traditional Ragi Halbai and Bellada Sheera.
Let’s get to the recipe of Menthe Matvada Palya /Matodi Palya :
Ingredients:
1 cup bengal gram (Measurement used: 1 cup = 150ml)
2 cluster (bunch) fenugreek leaves
5 green chilly
water (little)
3 tablespoon oil
1/2 teaspoon mustard
asafoetida
1/4 teaspoon turmeric powder
salt
Method:
1.Wash and soak bengal gram for two hours.
2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, otherwise, the wet mixture forms a mass and it will stick to the pan. All the efforts turn to be a waste. From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook perfectly. A perfectly cooked dish is dry and grainy.
Take a tip:
- Add very little water to grind it to a coarse paste.
- Coconut and ginger may be added while grinding. I have not added.
- A little cumin may be put in the seasoning.
Menthe Matodi Palya
Ingredients
- 1 cup bengal gram
- 2 cluster bunch fenugreek leaves
- 5 green chilly
- water little
- 3 tablespoon oil
- 1/2 teaspoon mustard
- asafoetida
- 1/4 teaspoon turmeric powder
- salt
Instructions
- 1.Wash and soak bengal gram for two hours.
- Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
- 3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
- Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and it will stick to the pan. All the efforts will turn to be a waste. From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.
Notes
Coconut and ginger may be added while grinding. I have not added.
A little cumin may be put in the seasoning.
Pin it for later:
Menthe Matvada Palyaacc
If you ever make this Menthe Matvadi recipe or any of my other dishes, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates in your inbox. Happy Cooking !
Jayashree your menthe matvadi palya is an interesting recipe. I am so tempted to try it out as I love using methi in different dishes. I would love to add coconut too to make it more flavorful.
I am so interested in this recipe. I do get menthe soppu from time to time and this will surely be the next one to try. Thankyou for being a fabulous partner for this theme, I really enjoyed our conversations and enthusiasm.
Traditional recipes are always so interesting and different. Loved the detailed write up. This is such an easy dish yet so flavourful.
This is such a unique recipe! Loved the sound of the Matvadi Palya. The combination of Bengal gram and methi greens must definitely be very flavourful.
Jayashree, wonderful way to use methi leaves. I can imagine having it with plain white rice and a dollop of ghee. It sounds a lot like Purp Usli from Tamilnadu. I have never used methi leaves in it. Surely would try this winters. And would love to add coconut to it.
This looks similar to zunka, but so different as you are grinding the bengal gram here fresh instead of using the besan. This looks such a healthy recipe and will go well with rotis.
Jayashree I have not heard of this delicious methi matvadi playa sounds absolutely delicious. Something like the vatli dal the maharashtrian make only better Thanks to the methi leaves. Will definitely make some Thank you for sharing.
Very interesting recipe. Chana dal with methi leaves sounds absolutely delicious. I would love to try it with coconut. Can’t wait to try.
Jayashree Methi Matvadi Playa sounds so interesting I never tried this but yes I tasted this recipe few years back one of my friend belong to Pune she use to prepare this. Now I will surprise her by trying your recipe.
Fenugreek leaves with Bengal gram sounds interesting! Love such fuss free recipes. Thanks for sharing this traditional dish from Karnataka.
I always feel that heirloom recipes need to be shared and saved for the future generation, since we seem to be forgetting a lot of it of late. This dish looks absolutely soul comforting and warm… Lovely share…
Menthe Matvadi palya is such a flavourful and nutritious heirloom recipe. One of the best methi dish that is one of my favourite. Absolutely fuss free recipe.
Matodi Palya is my dad’s favourite, thanks for sharing this recipe, it’s been long I dint tasted this Palya. Love to have it with hot roti’s and even with hot steamed rice.
Menthe matwadi palya resembles the paruppu usili so much . Traditional recipes are always healthy and delectable.
Methi leaves with bengal gram looks very interesting. I think they make a perfect side dish for rice. Would love to try it. Thanks for the recipe.
That is an interesting and protien rich recipe with chana dal and methi. So versatile and it goes well with anything.