Fenugreek leaves or Methi greens Kuzhambu

Fenugreek leaves or Methi greens Kuzhambu
Fenugreek leaves contain moisture 86.1 percent, protein 4.4 percent, fat 0.9 percent, minerals 1.5 percent, fiber 1.1 percent and carbohydrates 6.0 percent per 100 grams of edible portion. The mineral and vitamin contents are calcium, iron, phosphorous, carotene, thiamine, riboflavin, niacin and vitamin C. 

This is an ideal dish for sugar patients especially for GD women as it has plenty of protein, fiber and minerals like iron. All greens are rich in fiber and iron and the best of all is methi greens.

Methi greens    -- 2 or 3 bunches (pluck just the leaves with small stems or else it will not get cooked soft if the stems are big)

Cut the greens to small pieces.

Tamarind paste -- 1 tsp

Green chilli –2(cut into tiny bits)

Ginger ground – 1tsp

Salt to taste

Placing a kadai on stove, season just a spoon of mustard and the chilli pieces in a tsp of oil. When the mustard splitters, add the greens to it. Just sprinkle a handful of water and sauté the greens till they get half cooked.

Make the tamarind into a thick solution with a tumbler of water.

Add the solution to the greens and allow it to boil till the greens are soft.

Add just a tsp of jaggery powder to it.

Mix 2 tsp of rice flour in ¼ cup of water and add it to the greens along the ginger powder. It will make the kuzhambu thick.

Note 1: Instead of tamarind solution, you can add one big tomato cut into pieces, along with the greens when it is getting cooked. Finally with the rice flour, you can add the juice of one lime to the greens.

Note 2: You can add ½ cup of cooked toor dhal also finally with jaggery powder as a variant.

Jaggery powder can be avoided for GD women; instead, they can add one sachet of artificial sugar like Equal, to give the same taste.

This kuzhambu can be made with any variety of greens and the procedure is the same.