Sprouted Methi Dip
by Ranganayaki
10 Jun 2005
This recipe has been viewed 10699 times
1.this dip is a good low-calorie dip ideal as an accompaniment to puri or vada
2. can even be used as a spread on crisp dosas
3.ideal for diabetic patients if used with less oil and without jaggery.
Sprouted Methi Dip recipe - How to make Sprouted Methi Dip
Preparation Time: Cooking Time: Total Time:
1/2 cup sprouted fenugreek (methi) seeds
1 cup tamarind (imli) water
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/2 tsp grated ginger (adrak)
1/2 tsp asafoetida (hing)
1/4 tsp jaggery (gur)
1/4 tsp salt
1/2 tsp sambaar powder
1/4 tsp fenugreek (methi) seeds
1 tsp urad dal (split black lentils)
1 spring of curry leaves (kadi patta)
2 tsp oil
Method
- Heat oil in a kadai and season with mustard seeds, urad dal and curry leaves.
- Fry sprouted methi, onion, tomato and ginger till golden brown.
- Cool the mixture and grind to a smooth paste
- Boil this mixture in tamarind juice in the same kadai adding asafoetida, jaggery and sambar powder, till the mixture thickens.
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