METHI MASIYAL AND METHI PARATHA - A LOVELY COMBO
First masiyal or kuzhambu.
1.Take one bunch of methi keerai, cut into bits , wash well and keep.
2.Take a small lemon size tamarind or a tsp of tamarind paste and adding two cups of water and required salt and prepare a solution.
3. Cook 2 tbsn of toor dal, mash it and keep.
4. In a tawa or cooking utensil, pour two tsp of oil, season one tsp of mustard, 1/2 tsp of urad dal, one green chilli split into two, one tsp of ginger ground and one red chilli.
5.Add the cut methi leaves with a pinch of cooking salt, half a tsp of turmeric powder and one tsp of ordinary sambar or rasam powder, add half a cup of water , close it, let the methi leaves get cooked.(methi leaves will not get cooked soft in tamarind solution)
6.Once the methi leaves are cooked add the tamarind solution with half a tsp of jaggary powder and allow it to boil for 2 minutes till the raw smell of tamarind solution goes off.
7. Finally add the cooked dal, allow it to boil for two minutes and close.
8. If you feel the kuzhambu is a little watery, mix one tsp of rice flour in one tbsn of water and add it to the kuzhambu while boiling and close just in a minute.
So the masiyal is ready.
Try to prepare a quantity more than what is needed for lunch and keep the balance for our paratha.
METHI PARATHA
Very very simple procedure. Take the sufficient amount of atta, mix the remaining methi kuzhambu in it and knead into a chappathi dough. You need not add anything to it except two tsp of oil. Because all salt, karam and spices are there in the masiyal itself. Make a proper chappathi dough with the masiyal and prepare the parathas as usual. In my house if I make methi masiyal, the next day night tiffin is always methi paratha only. Infact we can eat without any side dish, but mango thokku for elders and tomato sweet sauce for kids will go very well. Try it and ENJOY.
First masiyal or kuzhambu.
1.Take one bunch of methi keerai, cut into bits , wash well and keep.
2.Take a small lemon size tamarind or a tsp of tamarind paste and adding two cups of water and required salt and prepare a solution.
3. Cook 2 tbsn of toor dal, mash it and keep.
4. In a tawa or cooking utensil, pour two tsp of oil, season one tsp of mustard, 1/2 tsp of urad dal, one green chilli split into two, one tsp of ginger ground and one red chilli.
5.Add the cut methi leaves with a pinch of cooking salt, half a tsp of turmeric powder and one tsp of ordinary sambar or rasam powder, add half a cup of water , close it, let the methi leaves get cooked.(methi leaves will not get cooked soft in tamarind solution)
6.Once the methi leaves are cooked add the tamarind solution with half a tsp of jaggary powder and allow it to boil for 2 minutes till the raw smell of tamarind solution goes off.
7. Finally add the cooked dal, allow it to boil for two minutes and close.
8. If you feel the kuzhambu is a little watery, mix one tsp of rice flour in one tbsn of water and add it to the kuzhambu while boiling and close just in a minute.
So the masiyal is ready.
Try to prepare a quantity more than what is needed for lunch and keep the balance for our paratha.
METHI PARATHA
Very very simple procedure. Take the sufficient amount of atta, mix the remaining methi kuzhambu in it and knead into a chappathi dough. You need not add anything to it except two tsp of oil. Because all salt, karam and spices are there in the masiyal itself. Make a proper chappathi dough with the masiyal and prepare the parathas as usual. In my house if I make methi masiyal, the next day night tiffin is always methi paratha only. Infact we can eat without any side dish, but mango thokku for elders and tomato sweet sauce for kids will go very well. Try it and ENJOY.
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