This fragrant Sukkein goes well with almost everything. You can serve it with Rice, Roti, Bread and even with Dosa. In fact I can make a meal of it with plain hot rice.
- One medium sized bunch Methi leaves.
- 2 large onions chopped fine
- 1 large potato chopped fine
- 1/2 of a small coconut grated
- 2 tbsps Coriander seeds
- 1 tsp coconut oil
- 12 Roasted Byadgi chillies
- 1tbsp Tamarind paste
- 2 large fistfuls Dal/Split Pigeon peas pressured cooked and churned
- 2 tbsps Coconut oil or oil of choice.
- 1 tsp Mustard
Clean the Methi leaves and wash them well under running water. Chop them roughly and keep aside. Heat oil in a pan. Add the mustard and after it splutters add the onions and potatoes. Add salt and roast till the onions are translucent. Drop in the Methi leaves and roast on a gentle flame till they wilt and change colour. Roast the coriander seeds in a tsp of oil to a golden brown. Grind them along with the Coconut, roasted red chillies and tamarind to a semi coarse paste with as much water as required to run the mixer. Pour this ground paste into the cooked Methi, Onion and potato mixture. Drop in the cooked Dal too. Boil thoroughly till it reaches a semi solid consistency. Serve hot.