MENTYA SOPPU UDURU (DRY) PALYA

MENTYA SOPPU DRY PALYA

Mentya soppu means fenugreek leaves. Many dishes can be prepared using mentya soppu like paratas, dal, pulav......
This recipe is unique and I learnt it from my mom. I always loved eating it and now love preparing also.....

Ingredients:
Mentya soppu - 1 big bunch, Besan (ಕಡಲೆ ಹಿಟ್ಟು) - 1small bowl, Dry red chillies - 2, Jaggery - 1 small piece, Tamarind juice - 4 spoons, Red chilli powder - 2 spoons (depends on the taste), Turmeric powder - 1/2 spoon, Oil - 5 big spoons, Mustard seeds - 1 spoon, Salt as per taste.




Preparation Method:
  1. Heat oil in a pan and splutter the mustard seeds.
  2. Cut the red chillies into small pieces and fry them in oil.
  3. Add the finely chopped fenugreek leaves and mix well. Allow it to cook for 5 mins by closing the lid.
  4. Dry roast the besan for 5 mins on a high flame.
  5. Mean while make a thick paste of the besan by mixing the besan, turmeric powder, red chilli powder, salt and water. There should be no lumps in the paste.
  6. Add tamarind juice, jaggery and a little salt to the cooking fenugreek leaves and mix well.
  7. Allow it to cook for 10 mins.
  8. Finally add the besan paste to the fenugreek mixture and mix well.
  9. Keep stirring till the mixture starts getting thicker and it forms lumps when it is cooked full. Remove it from the flame.
  10. Allow the palya to cool and with your hands break all the lumps slowly.
  11. Mentya uduru palya is ready to serve with chapati or jowar roti.



Serves: 3 to 4 persons.

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