Batata & methi Sukke

           This dish of potatoes and fenugreek (methi)  leaves has been a favourite of the family over the years. I learnt this from my mother years ago and still make it from time to time. 
                        In this dish the bitterness of the fenugreek is balanced by the sweetness of the potatoes. In addition, the pleasant aroma of the cooked methi leaves and potatoes adds to it’s appeal as does the coriander seeds in the coconut-based masala.
                                  A “sukke” is a dish which can be had as an accompaniment to the meal with rice as well as with rotis.


  • Methi, (Fenugreek leaves) chopped – 2 cups
  • Boiled potatoes, medium-sized, cut into cubes  –  3
  • Mustard seeds –  1/2 tsp
  • Onions, chopped – 2
  • Coriander seeds – 1 and 1/2 tsp
  • Fresh Coconut Gratings – 1/2 cup
  • Red Chillies (Byadgi) –  4- 5
  • Tamarind – size of a marble
  • Cooked tuar dal  – 1/4 cup
  • Oil – 1 tbsp
  • Salt  to taste


  1. Wash the methi leaves thoroughly and chop them. Keep aside.
  2. Chop the onions. Keep aside.
  3. In a little oil, fry the red chillies and also separately fry the coriander seeds till you get a good aroma and the colour changes. Keep aside.
  4. Grind together coconut gratings, roasted red chillies, tamarind, roasted coriander seeds to a masala of chutney consistency. Keep aside.
  5. Heat oil in a thick-bottomed kadhai on medium heat
  6. Add the mustard seeds, when it splutters add the chopped onions and fry till they become translucent
  7. Now add the chopped methi leaves and mix well
  8. Cook on medium/low heat by keeping the kadhai covered. Stir from time to time, adding very little water, till the methi leaves are done,
  9. Add the boiled potato cubes and salt
  10. Now add the ground masala and the cooked dal. Mix well and cook for a few minutes more till they are well blended and the excess water evaporates
  11. Serve hot.

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