Menthi Aaku Badeela Koora Recipe - Besan Muthia Cooked With Methi Leaves
A delicious andhra recipe featuring menthi aaku badeela koora recipe - besan muthia cooked with methi leaves. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside
Step 2: To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder
Step 3: Add enough water and knead them to a stiff dough
Step 4: When the dough is coming together, in the end add a teaspoon of oil and knead it again
Step 5: Next step is to divide the dough into small portions
Step 6: Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions
Step 7: (These are called badeela)
Step 8: Set them ready on a greased plate
Step 9: To a heavy bottomed pan, heat 2 tablespoons of oil
Step 10: Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies
Step 11: Let it cook for about 30 seconds
Step 12: Add the rolled badeela (Chickpea flour balls) and give it a good stir
Step 13: Cover and cook for badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness
Step 14: The badeela will take a good 10 -12 minutes to cook
Step 15: Give the Badeela a bite and it should not taste raw
Step 16: 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
Step 17: Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot
Step 18: Serve Menthi Aaku Badeela Koora along with Andhra Style Ingavu Chaaru Recipe and Steamed Rice for an Andhra Style Sunday Lunch and a indian diabetic meal