Menthikura Pulusu Kura

Blogging Marathon# 50: Week 2/ Day 3

Theme: Methi Dishes

Dish: Methi Pulusu

For the final day of this week's blogging marathon, I had another recipe in mind. But then I saw this pulusu/ stew being made with methi (menthikura) on a Telugu cooking show and I thought it was an interesting way to cook with methi. So scrapped my previous idea and made this dish instead.

Pulusu or tangy stew is typically made with veggies like pumpkin, okra, bottlegourd, onion etc. I have made pulusu with spinach before and this methi version was equally delicious.

Addition of surti lilva or chikkudu vithanalu adds protein to the dish. These can be substituted with any type of sprouts. The original recipe didn't have the sambar powder, but I used it to add more flavor to the pulusu. Thickening agent here is flax seed meal, which is quite new to me. I use flax seed meal on my cereal and in baking, but never added it to Indian style cooking. It adds a nice nutty flavor and thickens the pulusu too.

Ingredients:

Methi leaves - 1cup, chopped
Surti Lilva (Chikkudu vithanalu) - ½cup (I used frozen ones, if using fresh, then par boil the seeds before using in the curry)
Onion - 1 medium, chopped
Garlic - 2 cloves, finely minced
Green Chilies - 2, slit (optional)
Ground Coriander - ½tsp
Tamarind paste - 1tbsp
Sambar powder - 1tsp (optional)
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 1
Curry leaves - 8~10
Ground Flax seeds (flax seed meal) - 2tbsp
Salt - to taste

Method:

• Heat 1tbsp oil, add the mustard seeds, cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the onions, garlic and green chilies. Cook till the onions turn translucent, about 3~4 minutes.
• Next add surti lilva and cook for 4~5 minutes.
• Stir in the methi leaves, cover and cook till the leaves are wilted and cooked through, about 4~5 minutes.
• Add ground coriander, salt, tamarind paste and cook for 2~3 minutes.
• Finally add the flax seed meal and cook for another 3~4 minutes. Serve with steamed rice.

Lets check out what my fellow marathoners have cooked today for BM# 50.