Methi muthiya curry – we call in Telugu as menthikura badilu – a simple curry with steamed chickpea flour dumplings. We generally eat this with rice, will be good as a side with Sambar or rasam rice. This will be good to eat as it is also as a light snack.
This is my mother’s recipe which she frequently used to make in winters when we get lots of methi leaves. During my childhood days, she used to deep fry the methi dumplings in cold-pressed groundnut oil. These days, we are steaming the dumplings instead of frying 🙂 In this recipe, I have shown you the steaming method but you can deep fry or shallow fry the dumplings as well.
To make this recipe, steamed methi dumplings are cooked with chopped onion and dried coconut powder. Besan or chickpea flour is used for making the dumplings, which is highly nutritious and rich in protein. You might be interested in this paneer recipe with besan flour.
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Recipe for methi muthiya curry – menthikura badilu:
- 1 cup tightly packed methi leaves
- 1 cup besan flour
- 1 tsp ginger and garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds
- 2 tsp oil
- Salt to taste
- Pinch of hing
- 1 medium-sized onion
- 2-3 tbsp dry coconut powder
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 sprig Curry leaves
- Salt to taste
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Take finely chopped methi leaves, besan flour, ginger garlic paste, turmeric powder, red chili powder, garam masala powder, coriander seeds powder, cumin seeds, salt, hing and oil in a mixing bowl.
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Mix everything well and form a dough using very little water. You should be able to make small tikkis with dough. I have used around 3 tsp of water.
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Now make small 1- inch sized tikkis with the dough. You will get around 30 tikkis with 1 cup of flour.
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Apply little oil to the steamer plate with little oil so that tikkis won't stick to it. Add these tikkis to the steamer.
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Steam them for around 8 to 10 minutes till they are cooked completely.
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Heat a kadai and add oil, mustard seeds, cumin seeds, curry leaves.
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Once they start to splutter, add chopped onion and fry for a couple of minutes.
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Now add red chili powder, turmeric powder, and salt to onions. Mix well and let it fry for a minute or so.
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Add steamed badilu or muthiya to the kadai and let the fry for 5 minutes on low flame.
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Add 2 or 3 tbsp of grated dry coconut to the kadai and mix well.
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Let it fry for 2 more minutes and the dish is ready to serve..!!
Detailed steps to make methi muthiya curry:
- Take finely chopped methi leaves, besan flour, ginger garlic paste, turmeric powder, red chili powder, garam masala powder, coriander seeds powder, cumin seeds, salt, hing and oil in a mixing bowl.
- Mix everything well and form a dough using very little water. You should be able to make small tikkis with dough. I have used around 3 tsp of water.
- Now make small 1- inch sized tikkis with the dough. You will get around 30 tikkis with 1 cup of flour.
- Apply little oil to the steamer plate with little oil so that tikkis won’t stick to it. Add these tikkis to the steamer.
- Steam them for around 8 to 10 minutes till they are cooked completely.
- Heat a kadai and add oil, mustard seeds, cumin seeds, curry leaves.
- Once they start to splutter, add chopped onion and fry for a couple of minutes.
- Now add red chili powder, turmeric powder, and salt to onions. Mix well and let it fry for a minute or so.
- Add steamed badilu or muthiya to the kadai and let the fry for 5 minutes on low flame.
- Add 2 or 3 tbsp of grated dry coconut to the kadai and mix well.
- Let it fry for 2 more minutes and the dish is ready to serve..!!
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