Methi Amrood
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: South Indian
Key Ingredients:
Fresh fenugreek leaves (methi)
Guavas (amrood)
Onion
Tomato
Coriander powder
Garam masala powder
Turmeric powder
About Methi Amrood
Table of Contents
The unusual
combination of fresh fenugreek leaves and guavas is very pleasing
- Fresh fenugreek leaves, chopped ½ medium bunch
- Guavas (amrood), halved, seeded and diced 3
- Oil 1 tbsp
- Cumin seeds ¼ tsp
Step 1. Heat oil in a non-stick pan, add cumin seeds and red chilli and saute till cumin seeds change colour. Add ginger and onion and saute till golden.
Step 2. Add coriander powder, garam masala powder, turmeric powder, salt tomato and continue to saute for 2-3 minutes.
Read MoreIngredients
- Fresh fenugreek leaves, chopped ½ medium bunch
- Guavas (amrood), halved, seeded and diced 3
- Oil 1 tbsp
- Cumin seeds ¼ tsp
- Dried red chilli, broke 1
- Ginger, grated ½ tsp
- Medium onion, chopped 1
- Medium tomato, blanched, peeled, seeded and diced 1
- Seasoning
- Coriander powder 2 tsps
- Garam masala powder ½ tsp
- Turmeric powder ⅛ tsp
- Salt to taste
How to Make Methi Amrood (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add cumin seeds and red chilli and saute till cumin seeds change colour. Add ginger and onion and saute till golden.
- Add coriander powder, garam masala powder, turmeric powder, salt tomato and continue to saute for 2-3 minutes.
- Add guavas and fenugreek leaves and mix well. Add ¼ cup water and mix well and cook till guavas become soft.
- Transfer into a serving bowl and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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