Savor the authentic flavors of Maharashtra with our Methi Pithla recipe, a wholesome blend of fresh fenugreek leaves and gram flour. This traditional dish is a comforting staple, perfect for pairing with bhakri, roti, or rice. Easy to prepare and packed with nutrients, Methi Pithla brings the heart of Maharashtrian cuisine right to your table. Enjoy the rich, earthy flavors and the warmth of home-cooked food with this classic recipe.
Interesting Facts
Fenugreek leaves, known as “methi” in India, are not only used for cooking but also have medicinal properties. They help in controlling blood sugar levels and improving digestion.
Maharashtrian households, particularly in rural areas, love Methi Pithla. Traditionally, they cook it using a rustic method that involves minimal ingredients, making it a quick and nutritious meal. Also, they often pair Pithla with bhakri, a type of flatbread made from millet or sorghum, which is a staple in many parts of Maharashtra. Further, the simplicity and earthy flavors of this dish reflect the culinary heritage of the region, with different variations of this dish.
Variations of Methi Pithla
- Zunka: A drier version of Pithla, often made with fewer spices and served as a side dish.
- Spinach Pithla: Replace fenugreek leaves with spinach for a different twist.
- Drumstick Leaves Pithla: Add drumstick leaves instead of fenugreek leaves for a unique flavor and added nutrition.
Methi Pithla is a quintessential part of Maharashtrian cuisine, known for its simplicity and robust flavors. This dish is often enjoyed with typical Maharashtrian accompaniments like bhakri, rice, or even poli (chapati). Also, related dishes include Zunka Bhakar, Vangyache Bharit (Baingan Bharta), and Pitla Bhakri. These dishes together represent the diverse and rich culinary traditions of Maharashtra.
Experience the warmth and simplicity of Maharashtrian cuisine with our authentic Methi Pithla recipe. Perfect for any meal, this dish will transport you to the heart of Maharashtra with every bite. Happy cooking and enjoy the delightful flavors of this traditional curry! For more delightful Maharashtrian recipes, visit Western Whisk.
Maharashtrian Methi Pithla Recipe
4
servings15
minutes15
minutes1200
kcal30
minutesSavor the authentic flavors of Maharashtra with our Methi Pithla recipe, a wholesome blend of fresh fenugreek leaves and gram flour. This traditional dish is a comforting staple, perfect for pairing with bhakri, roti, or rice. Easy to prepare and packed with nutrients, Methi Pithla brings the heart of Maharashtrian cuisine right to your table.
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Ingredients
2 tablespoon tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 tablespoon asafoetida (hing)
2 nos garlic cloves, finely chopped
1 sprig curry leaves
2 nos dried red chilies
1 nos onion, finely chopped
1 teaspoon turmeric powder
2 cups fenugreek leaves (methi), finely chopped
Salt to taste (optional)
3 cups water (in proportion of 1:3 to besan)
1 cup gram flour (besan)
- For Thecha
3 nos green chilies
5 nos garlic cloves
1 teaspoon Salt (adjust to taste)
Instructions
- Prepare the Thecha: In a mortar and pestle, crush the green chilies, garlic cloves, and salt to make a coarse paste. You can also use a mixer grinder to prepare the paste. Just add a small splash of water to the mixer along with the ingredients to make the paste. Set aside.
- Prepare the Besan Mixture: In a large bowl, add 1 cup of besan. Gradually add water while stirring continuously to form a smooth, lump-free batter. Use up to a total of 2 cups of water (we will use remaining water later). Set aside.
- Heat Oil: In a pan, heat the oil and add mustard and cumin seeds. Once they start to splutter, asafoetida, garlic, curry leaves, and dried red chilies. Sauté for a minute.
- Add Onions and Turmeric: Add the finely chopped onions and turmeric powder to the pan. Cook until the onions turn translucent.
- Add Thecha: Add the prepared thecha to the pan and stir well.
- Add Fenugreek Leaves: Add the finely chopped fenugreek leaves to the pan and sauté for a few minutes until they wilt.
- Add Water: Add the remaining 1 cup of water and bring this mixture to a boil.
- Season and Cook: Add salt (optional) to the mixture to adjust to your taste. Cook on low heat, stirring continuously, until the pithla thickens and the raw taste of besan disappears.
- Serve: Serve hot with bhakri, roti, or rice. Enjoy your delicious Methi Pithla with a spicy kick from the thecha!
Notes
- Thecha: This traditional Maharashtrian spicy condiment is made with green chilies and garlic. Adjust the quantity of green chilies based on your spice tolerance. Adding cumin seeds is optional.
Water Adjustment: Getting the right amount of water is crucial for this recipe. If you prefer a thicker consistency, you can reduce the water by ½ a cup. For a more liquid consistency, add more water as needed.
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