Menthi Aaku Badeela Koora Recipe - Besan Muthia Cooked With Methi Leaves
Menthi Aaku Badeela Koora is a delicious dry curry prepared with balls of spiced chickpea/besan flour and cooked along with methi leaves. Serve Menthi Aaku Badeela Koora along with Rasam and rice for a delicious Sunday lunch.In association with Preethi Kitchen Appliances
Badeela Koora is a traditional dry curry recipe of Telangana household made using just a handful ingredients where Fenugreek leaves and Chickpea flour are the main ingredients.
In this recipe, the Badeela or the Chickpea Flour balls are prepared and cooked along with methi leaves and tempered with mustard seeds and jeera added it a great flavor and making it a healthy indian diabetic friendly recipe.
Did you know: Fenugreek/Methi is very good for people with diabetes because it contains fibre and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar.
If you like this recipe of Menthi Aaku Badeela Koora, here are a few more Dry Curry Recipes you can try
- 4 cups Methi Leaves (Fenugreek Leaves)
- 1-1/2 cups Gram flour (besan)
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 teaspoon Garam masala powder
- 2 teaspoons Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1/4 cup Water
- Cooking oil , as needed
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 2 Dry red chillies
How to make Menthi Aaku Badeela Koora Recipe - Besan Muthia Cooked With Methi Leaves
To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside.
To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.
Add enough water and knead them to a stiff dough. When the dough is coming together, in the end add a teaspoon of oil and knead it again.
Next step is to divide the dough into small portions.
Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions. (These are called badeela). Set them ready on a greased plate.
To a heavy bottomed pan, heat 2 tablespoons of oil. Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds.
Add the rolled badeela (Chickpea flour balls) and give it a good stir.
Cover and cook for badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness. The badeela will take a good 10 -12 minutes to cook. Give the Badeela a bite and it should not taste raw.
Once the badeela koora is cooked properly, stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down.
Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot.
Roll out equal sized balls, this ensures even cooking as smaller ones take less time and larger ones take more time in getting done.
Menthi Aaku Badeela Koora Recipe - Besan Muthia Cooked With Methi Leaves is part of the Indian Curry And Gravy Recipe Contest