Methiyae sukkaein is usually served as a side dish along with rice. This is a delicacy among Konkani’s and you will rarely find a temple Samaradhana (Brahman Bhojan) or a wedding or upanayanam or any other function without this dish. But now a days with changing times and change in the food habits of the people Methiyae Sukkaein has become a rarity for functions.
Methiyae sukkaein is totally a dish prepared out of sprouted green gram and sprouted fenugreek seeds. A very healthy and nutritious dish that is rich in proteins. No other vegetables are added to this dish. The method of preparation of this dish is similar to other types of sukkaein that I have already mentioned. But in this dish you will not be adding fenugreek seeds to the seasoning. Methiyae sukkaein is slightly sweet in taste. You can even have it as such. The dish is good for diabetics and also pregnant women.
The dish is called methiyae sukkaein even if the amount of green gram is more in the dish this is because of the aroma and taste of methi seeds which side lines the taste and aroma of green gram. While preparing the dish you can get the aroma of the dish inside your kitchen.
Ingredients
You need
- 3 cups of green gram
- 1 cup of methi seeds/fenugreek seeds
- A lemon size tamarind
- 5 to 7 tbspns coconut scrapings
- 3 tbspn red chilli powder (or as per your spiciness level)
- 1 tspn turmeric powder
- 3 tbspn fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
Method
Preparation for sprouting
For preparation of green gram and methi seeds for sprouting please refer my post on Health mix.
After sprouting you can transfer them to the separator of a pressure cooker. I pressure cook as follows, add tamarind and salt to the sprouts and mix well. You need not have to add water to the sprouts. After one whistle simmer the flame and cook for 2 to 3 minutes. Switch off the flame and open the cooker when it has cooled down.
Preparing the Methiyae sukkaein
Transfer the cooked sprouts into a wide mouth mixing bowl. Add fresh coconut oil, turmeric powder, chilli powder and coconut scrapings to the cooked sprouts
and mix well.
Marinate it for 5 to 10 minutes (I will call this marinate mix) and then do the seasoning. Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal) followed by addition of the marinate mix. Sprinkle only little water. Close and cook for a few minutes.
Once done switch off the flame.
Your Methiyae sukkaein is ready to be served.
Tips
If you have left over sukkaein and if you roast it nicely adding oil methiyae sukkaein will stay for two days as you are adding sufficient tamarind to the dish.
Instead of tamarind you can add darmbya sol (Brindle berry) but I prefer tamarind to brindle berry as it is more tasty.
3 cups of green gram and 1 cup of fenugreek seeds is too much for a nuclear family. I have only written it to show the ratio of green gram and fenugreek seeds need to prepare the dish. You can adjust the quantity of green gram and fenugreek seeds as per your needs. But the proportion of green gram and fenugreek seeds should be 3:1 respectively.
