Methi Buttermilk curry ( Tangy ) | How to make Methi Buttermilk curry ( Tangy )

By Swathi Joshnaa Sathish  |  11th Mar 2018  |  
5 from 1 review Rate It!
  • Methi Buttermilk curry ( Tangy ), How to make Methi Buttermilk curry ( Tangy )
Methi Buttermilk curry ( Tangy )by Swathi Joshnaa Sathish
  • Prep Time

    15

    mins
  • Cook Time

    8

    mins
  • Serves

    3

    People

4

1

About Methi Buttermilk curry ( Tangy ) Recipe

Methi leaves , rich source of iron should be in our food planner to ensure good health . This Methi Buttermilk curry adds a unique taste to the methi leaves and its a big time hit among my family members . My child loves to relish this curry with rice and few extra spoons of sesame oil . This curry could be served from kids to adults . Methi leaves are diabetic friendly too. Methi along with buttermilk makes a perfect summer food .

Methi Buttermilk curry ( Tangy )

Ingredients to make Methi Buttermilk curry ( Tangy )

  • methi leaves a bunch
  • Sesame oil 2 tablespoons
  • buttermilk 5 tablespoons
  • onion 1 chopped
  • Big Ripe tomatoes 3 finely chopped
  • mustard seeds 1 teaspoon
  • fenugreek seeds 1/2 teaspoon
  • garlic pods 10 chopped
  • salt 2 teaspoons
  • chilli powder 1 teaspoon
  • turmeric powder 1/2 teaspoon
  • Sambar powder 1 teaspoon
  • coriander powder 1/2 teaspoon
  • water one ladleful

How to make Methi Buttermilk curry ( Tangy )

  1. Heat sesame oil in a wok . Add mustard seeds and wait till the seeds splutter. Then add fenugreek seeds and gently fry for two seconds.
  2. Add chopped onions and sauté till onions turn translucent .
  3. Add chopped garlic pieces and fry till the pieces turn crunchy .
  4. Add the chopped tomatoes and sauté till it becomes red and mushy .
  5. Add the dry powders , salt and cover the wok till the curry gives out oil .
  6. Once the masala looks cooked , add fresh , cleaned and drained methi leaves .
  7. Add one ladleful of water , mix and allow to cook for 1 minute .
  8. Finally switch off the flame , pour the buttermilk and mix .
  9. Serve hot with rice / rotis / dosas / idlis .

My Tip:

Don’t allow methi leaves to be cooked for longer minutes as the nutrients gets vanished. Don’t cook after adding buttermilk as it tends to curdle and the gravy might look unpleasant .

Reviews for Methi Buttermilk curry ( Tangy ) (1)

Hema Mallik6 months ago

I will surely try this.
Reply
Swathi Joshnaa Sathish
6 months ago
Thank you so much :blush:
Swathi Joshnaa Sathish
6 months ago
Thank you so much :blush:
Swathi Joshnaa Sathish
6 months ago
Thank you