Fenugreek Leaf Raitha

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • curds - 2 cups
  • Methi leaves - one and a half cup (discard stems)
  • oil - 2 tbsp
  • Bengal gram (Channa) Dal - 1 tbsp
  • onion - 1/2 cup, minced
  • green chillies 2-3, minced
  • salt to taste
  • sugar - 1 tsp

How to Make Fenugreek Leaf Raitha

  • Line a soup strainer with thin cloth and pour the curd in it.
  • Let the whey drain till 1 cup thick curd remains in the cloth (reserve 2 tbsp of whey)
  • Transfer the curd to a bowl and beat till smooth. Add sugar.
  • Heat oil in a Kadai and add the Dal. When it turns brown, add onion, Methi leaves and chillies.
  • Add salt and the reserved whey. Cover and cook till the leaves are soft.
  • If there is moisture, increase the flame and stir till the mixture is dry.
  • Cool the Methi mixture and combine with the curd. Taste and correct the seasoning.