Maayeka
You are here: Home / Recipes by Course / Sabzi and Curries / Methi Vadi nu Shaak I Fenugreek Curry in Yoghurt Sauce

Methi Vadi nu Shaak I Fenugreek Curry in Yoghurt Sauce

Jump to Recipe Print Recipe

Methi vadi nu shaak -A Gujarati curd based curry,cooked with fresh fenugreek, yellow lentil fritters and mild spices

Methi Vadi Nu Shaak is a very popular curry from Gujarat. Fresh fenugreek and sun dried lentil nuggets are cooked with yogurt and spices. This delicious curry is usually served with jawar bhakri, roti and rice.

methi vadi ka shaak

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Print Recipe
5 from 1 vote

Methi Vadi nu Shaak ,Fenugreek curry in yoghurt sauce

Methi Vadi nu Shaak ,Fenugreek curry in yoghurt sauce
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Gujarati Cuisine
Keyword: methi, methi vadi, saag, sabzi, vadi
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 250 gms Yogurt/Curd
  • 1 tsp Refined Flour / Maida
  • 1 cup Fresh fenugreek leaves
  • 1 cup Moong daal mangodi yellow lentil vadi
  • 3 tbsp Oil-3 tbls
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder
  • 3 Whole red chilies
  • 3 Chopped green chili
  • 1/2 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Salt / Namak
  • 1/2 tsp Sugar / Chini

Instructions

  • Wash and finely chop fenugreek leaves.
  • Take curd, gram flour and 2 tbls of water in a bowl and mix well.
  • Heat 2 tbls oil a pressure cooker,add the mangodi’s and fry to a golden brown colour ,then add 1 cup water and pressure cook for 2 whistles.
  • Take a pan add 2 t.s oil ,add cumin seeds and asafoetida ,when it start crakling add whole red chillies, green chillies and chopped fenugreek leaves and stir fry for a minute on medium heat.
  • Add chilli powder and turmeric, mix ,now pour the curd mixture and keep stirring for a minute.
  • Add boiled mangodi’s( along the water left in the cooker),and 1 cup of water,salt and sugar.
  • Boil for 5 minutes on medium heat ,keep stirring..
  • Garnish with fresh coriander and serve hot.
  • serving suggestions-serve with bajra roti,rice or as a side dish with any thing.

Notes

Note- * if you don’t have moong daal mangodi / vadi,then make small size, fresh moong daal pakodi’s(fritters)
and add at stage 6.

Reader Interactions

Comments

    • Aakash

      Gujarati Curries have their own aroma. It’s completely different in taste than the Punjabi Curry. Even in Gujarati dishes , each curry has its own taste than the other unlike the base gravy in almost all the Punjabi curries. I love Punjabi food, but Gujarati food has its own flavors, that makes it different than all the other dishes.

  14. Cham

    I have never seen mangodi, this kadi sounds very delicious and different for me.

  20. maha

    very eager 2 try this.looks just yumm. will enjoy this surely….
    Maha

5 from 1 vote (1 rating without comment)