Sprouted Methi Dip

by Ranganayaki

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Added to 2 cookbooks This recipe has been viewed 10650 times

1.this dip is a good low-calorie dip ideal as an accompaniment to puri or vada
2. can even be used as a spread on crisp dosas
3.ideal for diabetic patients if used with less oil and without jaggery.

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Sprouted Methi Dip recipe - How to make Sprouted Methi Dip

Tags

Indian Dips / Sauces

Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 mins 4
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Ingredients

1/2 cup sprouted fenugreek (methi) seeds
1 cup tamarind (imli) water
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/2 tsp grated ginger (adrak)
1/2 tsp asafoetida (hing)
1/4 tsp jaggery (gur)
1/4 tsp salt
1/2 tsp sambaar powder
1/4 tsp fenugreek (methi) seeds
1 tsp urad dal (split black lentils)
1 spring of curry leaves (kadi patta)
2 tsp oil

Method

Heat oil in a kadai and season with mustard seeds, urad dal and curry leaves.
Fry sprouted methi, onion, tomato and ginger till golden brown.
Cool the mixture and grind to a smooth paste
Boil this mixture in tamarind juice in the same kadai adding asafoetida, jaggery and sambar powder, till the mixture thickens.

This recipe was contributed by Ranganayaki on 10 Jun 2005
I teach English. Have written 2 recipe books, which are yet to be published. Most of these recipes a...

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