Methi - Palak & Capsicum Dry Curry

Methi Palak Capsicum dry curry is one of the side dish that goes well with almost all the main dishes.   I have prepared Udupi special dry curry using Palak and methi /fenugrik leaves.

Adding leaves in our diet is one of the healthiest choice. You can prepare lots of dishes using varieties of leaves which is available around the year.
I have used methi leaves, palak/spinach leaves, coconut and some spices.
Let us see some benefits of having mustard seeds in our diet. 
Mustard seeds are loaded with medicinal values. They are good remedy for detoxification of the body. It helps to get relief from pains. They are good for maintaining healthy skin and hair. It also good for women during menopause. Mustard seeds are rich source of minerals and vitamins. They are rich in minerals like calcium, magnesium, potassium and phosphorous. They are good source of dietary fiber.They do contain vitamin A and vitamin K and vitamin C. They help in managing diabetes and cholesterol level in our body. They are good source of anti bacterial properties and helps in treating ringworm. (skin disease).
Let us see the recipe Now :
It is an Udupi Special - Traditional Recipe. No Onion or Garlic is used in this recipe. 

Things Needed : 

To Cook :
Methi /Fenugrik leaves : 1 Bundle
Palak/spinach leaves : 1 Bundle
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
To Dry grind :
Mustard seeds : 1/2 Teaspoon
Red chilly powder/Red chilly :1 Teaspoon/ 3 to 4
Coconut : 2 to 3 Tablespoons
To Add :
Coriander leaves : 1 Teaspoon
Lemon extract/Tamarind pulp : 1 Teaspoon
Jaggery : 1 Teaspoon

 Method :

1. Wash and cut palak and methi leaves into very small. Keep it aside. Wash and cut capsicum into small pieces.

2. Grate coconut and dry grind it with red chilly powder and mustard seeds. Keep it aside.

3. Wash and cut coriander leaves and soak very little tamarind in hot water and squeeze out the pulp.
4. Now keep a pan on the fire and heat. Add coconut oil and mustard seeds, urid dal.
5. Let it splutter. Add washed curry leaves and ingh. Add cut leaves and capsicum. Fry it on low flame for 2 minutes.

6. Add a pinch of turmeric powder and mix it well. Add 1/4 cup of water and cool on low flame.

7. Let all the moisture disappear. Add salt, jaggery and tamarind pulp. Let it cook for 2 minutes.
8. Add dry ground coconut - mustard mixture and stir slowly. So that it mixes well.

9. Let it cook on low flame for a minute. Shift the ready curry to a serving bowl.

10. Add cut coriander leaves to Ready Methi - Palak & Capsicum Dry Curry and serve.

Note :

Adding more chilly powder is optional. I have used tamarind pulp and lemon extract/juice can be used instead of tamarind pulp. Adding jaggery is optional. Do not cook dry curry for a long time after adding coconut. Adding onions or garlic is optional.
Time 15 Minutes
Serves : 2 to 3.