Methiye Sukke

                    Methiye Sukke is a very traditional  dish of Kerala GSB community. This is made from methi seeds sprouts – a tasty & healthy side -dish .This is especially made as a special dish & on festive occasions.
    • Methi / fenugreek seeds – 1/2cup
    • Coconut grated – 1 cup
    • Red chillis – 5 – more or less as per taste
    • Tamarind – a small piece
    • Turmeric powder- 1/4 tsp
    • Salt to taste
Seasoning :- 
  • Mustard seeds – 1tsp
  • Urad dal -1 tsp
  • Coconut oil – 2 tbsp

1 . Soak methi seeds in water for 10 – 12 hours. then keep in a cloth/ sprouter to let them sprout  in 2 -3 days . They sprout more quickly in summer than winter .

2. Grind coconut , red chilies & tamarind to a coarse paste adding very little water.
3. Heat the oil in a thick bottomed kadai. add the mustard seeds & urad dal .
4. When they crackle add the sprouts, the paste, salt to taste and very little water.                                       
5. Cover and let cook on slow fire. You may get a bitter smell while its cooking. Don’t mind that. Let it roast well till it changes color to a nice brown.

6.Your Methiye sukke is ready. Serve hot with rice & dalithoy, which is the best combination for this dish.
Rice , Dalithoy & methiye Sukke
Enjoy a delicious lunch!
Tip – Instead of tamarind – a small piece Dharmbya sol can also be added . A little tur dhal can also be added to lessen the bitterness . but the true Amchi likes this dish for the ever so slight bitterness !!

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