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Blogging Marathon# 50: Week 2/ Day 3 Theme: Methi Dishes Dish: Methi Pulusu For the final day of this week's blogging marathon, I had another recipe in mind. But then I saw this pulusu/ stew being made with methi (menthikura) on a Telugu cooking show and I thought it was an interesting way to cook with methi.


4 serving

Total time

50 minutes


  • 1 cup Methi (leaves - , chopped)
  • cup almond meal (Surti Lilva (Chikkudu vithanalu) - (I used frozen ones, if using fresh, then par boil the seeds before using in the curry))
  • 1 onion (- medium, chopped)
  • 2 cloves garlic (- , finely minced)
  • 2 chilies (Green - slit (optional))
  • cup almond meal (Ground)
  • 1 tbsp tamarind (paste)
  • 1 tsp cup almond meal (Sambar powder - (optional))
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili (Dry)
  • 8 ~ 10 Curry leaves
  • 2 tbsp flax seeds (Ground (flax seed meal))
  • to taste Salt


  1. Heat 1tbsp oil, add the mustard seeds, cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add the onions, garlic and green chilies. Cook till the onions turn translucent, about 3~4 minutes.
  2. Next add surti lilva and cook for 4~5 minutes.
  3. Stir in the methi leaves, cover and cook till the leaves are wilted and cooked through, about 4~5 minutes.
  4. Add ground coriander, salt, tamarind paste and cook for 2~3 minutes.
  5. Finally add the flax seed meal and cook for another 3~4 minutes. Serve with steamed rice.
  6. View the recipe instructions at Cook's Hideout

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