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Alu Methi Kadhi

Alu Methi Kadhi served with Mirchi-Do-Pyaaza

There is a sweet history behind this recipe. It dates back to Feb, 2005 . One fine night when I walked into the kitchen there was nothing but a cup of curds and some methi leaves in the fridge. Potatoes are usually always there at home and I needed a curry that goes with rice. Thats how alu methi kadhi was created. Now its my husband’s favorite dish and is made regularly at home.

Ingredients :

  • 1 cup curd
  • 3 tablespoons besan
  • 1 large potato
  • 2 cups methi leaves (stems removed well)
  • 1 teaspoon Rai (Big)
  • Few Red Chilly flakes
  • 2-3 teaspoons of vinegar
  • Pinch of Hing
  • Pinch of haldi powder
  • Few curry leaves
  • Finely chopped Coriander leaves

Procedure :

  1. Boil Potatoes and chopped Methi leaves. You can microwave them in water for 10 minutes to speed up the process.
  2. Blend the following ingredients in a mixie jar with 2-3 cups of water:
  • Curd
  • Hing
  • Salt
  • Besan
  • Haldi
  1. Heat oil. Add rai, red chilly flakes, curry leaves and fry for a minute.
  2. Now add the curd mixture and let it boil till the raw smell of besan goes away.
  3. Strain the potatoes and methi leaves and mix them into the curry. Bring to boil.
  4. Once done, add vinegar and turn off the heat. Garnish with finely chopped Coriander leaves.
  5. Serve hot with plain rice.