Menthya Palya Vadi

For Pakodas

• 2 Cups Menthya Palya or Methi Leaves or Fenugreek Leaves
• 4 to 5 Tbsp Besan or Gram Flour
• 2 Tbsp (or according to your taste) Red Chilli Powder
• 1 Tsp Jeera Powder or Cumin Powder
• 1 Tsp Dhania Powder or Coriander Powder
• 1/4 Tsp Turmeric Powder
• Salt to taste
• Oil to fry

For Gravy

• 1 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin or Jeera
• 1/4 Tsp Turmeric Powder
• 1/2 Tsp Hing
• 3 to 4 Tbsp Groundnut Powder
• 2 Tbsp Sesame Seeds Powder (optional)
• 2 Tbsp Red Chilli Powder
• 1 tbsp Masala Powder
• 2 -3 Tbsp Jaggery
• 2 Tbsp Tamarind Paste
• 1 Cup Water
• Salt to taste

Menthya Palya Vadi is a north karnataka dish not known to many. Its a combination of spicy pakodas/fritters soaked in sweet and tangy gravy. It can be served with chapatis or rice. 

Method :

Making Pakodas :

• Heat oil in a kadai or wok for frying.
• Finely chop methi leaves, add it to a bowl along with besan, jeera powder, dhania powder, turmeric, salt and water, give it a mix. Also add 2tbsp of hot oil from the kadai to get that crispness  in the pakodas.

• Take a small ball from the mixture and slightly flatten it with ur finergs and slowly drop it into hot oil.
• Once its light brown in color remove it in a bowl lined with tissue paper.

Making Gravy :

• Heat oil in a pan. Add mustard seeds once oil is hot enough.
• When mustard seeds starts crackling add jeera, haldi, hing, curry leaves.
• Add water to the tadka along with roasted groundnut powder, roasted sesame seeds powder(optional), red chili powder, masala powder, tamarind paste and jaggery. Let it boil for 8 to 10mins.
• Once its thick enough switch off the stove and remove it to a serving bowl.

Serving :

• 3 to 4mins before serving add pakodas to hot gravy so that by the time you serve, the pakodas will absorb gravy and become soft.