Methi Raita| Dahiwali Methi

With the days slowly getting warmer, I’m turning more and more towards foods that are not very spicy, but are  flavourful and refreshing. I’m also leaning more and more towards dishes that aren’t elaborate, that don’t need a whole lot of slaving over the gas. This Dahiwali Methi checks all the above boxes.

Dahiwali Methi or Methi Raita – yum!

Why you should be trying out this Dahiwali Methi

Thanks to the curd that goes into it, the Dahiwali Methi is cooling, refreshing and soothing – just perfect for this time of the year. The slight bitterness of fenugreek (methi) leaves, the tanginess of the curd, hint of sweetness from jaggery and the burnt garlic tempering I add to it all together make this dish so, so very good – finger-licking delicious. It is something you can put together very easily, a wonderful accompaniment to rotis, parathas, pulav and the likes.

This isn’t unlike a raita, with tender fenugreek leaves sauteed first, then mixed with curd and tempered. It wouldn’t be wrong, therefore, to call this Methi Raita. A raita full of the many health benefits of fenugreek leaves.

#GoGreen at Foodie Monday Blog Hop

This post is brought to you in association with the Foodie Monday Blog Hop.

For those who are wondering what it is, the Foodie Monday Blog Hop is a bunch of food bloggers who cook for a pre-determined theme every Monday. The theme this week is #GoGreen, wherein we are showcasing recipes made using various types of greens. A theme after my own heart, as I do try to include a variety of leafy greens in my meals – check out my Bajri Methi Na Thepla, Radish Greens Cooked Gujarati Style, Palak Dal Khichdi and Moringa Leaves Chutney Powder. For this week’s theme, I chose to present one of my all-time favourites using fenugreek leaves, Dahiwali Methi.

Aruna, the very talented blogger at Vasu’s Veg Kitchen, suggested the theme for the week. She has a collection of delectable, very interesting vegetarian recipes on her blog – take this Hyderabadi Veg Biryani, for instance, her Coconut Powder-Stuffed Bhindi or Malai Matar Paneer!

How to make Dahiwali Methi or Methi Raita

Please find below the step-by-step instructions to make this lovely raita.

This is a completely vegetarian recipe. You can make it gluten-free by skipping the asafoetida used in the tempering. Most brands of asafoetida include wheat flour to a greater or lesser extent and are, hence, best avoided when one is on a gluten-free diet.

Ingredients (serves 3-4):
1. 1 big bunch of methi leaves, about 2 cups when finely chopped
2. 2 cups thick curd, slightly sour
3. Salt to taste
4. 1/2 tablespoon jaggery powder or to taste
5. 1 teaspoon roasted cumin powder
6. 1/2 tablespoon + 1 teaspoon oil
7. 4-5 cloves of garlic
8. 2 green chillies
9. 2 pinches of asafoetida

Method:

1. Wash the methi leaves well under running water. Place them in a colander, and let all the water drain out.
2. In the meantime, add 1/4 to 1/3 cup water to the curd, depending upon the consistency of the raita you require. Also add in salt to taste, jaggery powder and roasted cumin powder. Gently whisk the curd to make it smooth and for all the ingredients to combine well together. Keep aside.
3. Now, chop the washed and drained methi leaves finely.
4. Heat 1/2 tablespoon oil in a heavy bottomed pan. Add in the chopped methi. Saute on medium flame till the leaves are cooked through, 3-4 minutes. You can sprinkle a little water at intervals to avoid burning. Switch off gas, and allow the methi to cool down fully.
5. Once the cooked methi has cooled down completely, add it to the curd mixture.
6. Peel the garlic cloves and chop finely. Slit the green chillies length-wise. Keep ready.
7. Heat 1 teaspoon oil in a small pan, for tempering. Add in the asafoetida and chopped garlic, and turn the flame down to medium. Let the garlic turn golden-brown, then add in the slit chillies. Let the chillies stay in for a couple of seconds, then switch off the gas.
8. Add in the tempering we prepared too. Mix well. Your Methi Raita or Dahiwali Methi is ready. Allow it to sit for about 10 minutes for the flavours to meld together. Serve at room temperature.

Tips & Tricks

1. Adjust the quantity of methi leaves and curd you use, as per personal taste preferences.
2. I have used home-made, thickish curd here. You can use store-bought curd too. Adjust the quantity of water you use accordingly.
3. Adjust the number of green chillies and the quantity of jaggery powder you use, as per personal taste preferences.
4. Make sure the methi leaves are well cooked, before adding them to the curd.
5. Use fresh, tender methi leaves, for best results.
6. The garlic tastes better in this Methi Raita when it is slightly burnt. Allow it to get a nice golden brown before adding it to the curd.
7. You may crush the green chillies slightly before adding them to the curd. I don’t, as I prefer this raita to be very mildly spicy.
8. Allow the cooked methi to cool down fully, before adding it to the curd.
9. Here’s how to make the roasted cumin powder – Get a heavy-bottomed pan nice and hot, then add in about 2 tablespoons of cumin seeds. Turn the flame down to low-medium. Dry roast on low-medium flame till they emit a nice fragrance, 1-2 minutes. Take care to ensure that the cumin does not burn. Allow the roasted cumin to cool down fully, then coarsely powder it in a small mixer jar. Store in a clean, dry,  air-tight bottle at room temperature, and use as needed. It stays fragrant for 10-15 days.
10. Use slightly sour – but not overly so – curd for best results.

Did you like this recipe? Do tell me, in your comments!

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