Menthi Aaku Badeela Koora Recipe: Besan Muthia Cooked With Methi Leaves
Delve into the vibrant flavors of Andhra cuisine with this delightful recipe for Menthi Aaku Badeela Koora, a dish that combines the aromatic fenugreek leaves (methi) with besan (gram flour) to create a nutritious and delicious side dish perfect for any meal. This dish not only boasts a unique taste but also caters to those seeking diabetic-friendly options, making it an excellent addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 4 cups |
| Gram Flour (Besan) | 1-1/2 cups |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Water | 1/4 cup |
| Sunflower Oil | As needed |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 120 |
| Protein | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Sodium | Varies (based on salt) |
Preparation and Cooking Instructions
-
Prepare the Methi Leaves: Begin by thoroughly washing the fenugreek leaves to remove any dirt or impurities. Chop them finely and set them aside.
-
Make the Dough: In a large mixing bowl, combine the gram flour (besan), red chilli powder, salt, ginger and garlic, garam masala powder, and turmeric powder. Gradually add water while mixing to form a stiff dough. Once the dough starts coming together, drizzle in a teaspoon of oil and knead it again until smooth and pliable.
-
Shape the Badeela: Divide the dough into small portions. Lightly oil your palms to prevent sticking, and roll each portion into small pebble-sized balls, known as badeela. Arrange the formed badeela on a greased plate.
-
Cook the Badeela: In a heavy-bottomed pan, heat 2 tablespoons of sunflower oil over medium heat. Once hot, add the cumin seeds, mustard seeds, curry leaves, and dry red chillies. Allow them to splutter for about 30 seconds to release their flavors.
-
Combine and Cook: Carefully add the rolled badeela to the pan, ensuring they are well coated with the oil and spices. Stir gently to mix. Cover the pan and cook for approximately 10–12 minutes, stirring occasionally to check for doneness. The badeela should not taste raw when tested.
-
Add the Methi Leaves: Once the badeela are cooked through, gently fold in the chopped methi leaves. Sauté for an additional 3 to 4 minutes until the leaves wilt down and are cooked through.
-
Serve: Turn off the heat and transfer the Menthi Aaku Badeela Koora to a serving dish. This dish is best enjoyed hot, paired with Andhra Style Ingavu Chaaru and Steamed Rice, making for a wholesome Sunday lunch that caters to Indian dietary preferences, particularly for those seeking diabetic-friendly meal options.
Culinary Tips
- Choosing Methi Leaves: When selecting fenugreek leaves, look for vibrant green leaves that are fresh and free from wilting or yellowing. The more vibrant the leaves, the more flavor they will impart to the dish.
- Adjusting Spice Levels: Feel free to adjust the amount of red chilli powder to suit your spice tolerance. If you prefer a milder flavor, you can reduce the amount or substitute with a milder chili powder.
- Experimenting with Variations: For a twist on the traditional recipe, consider adding finely chopped vegetables such as carrots or peas to the dough for added nutrition and flavor.
Enjoy the rich flavors of Andhra Pradesh with this simple yet satisfying Menthi Aaku Badeela Koora recipe, a true testament to the culinary love that comes from traditional Indian cooking!
