Chokha Methi Nu Shak (Fenugreek Rice Curry)
Chokha Methi nu Shaak is very popular curry in North-East part of Gujarat (mostly village part of Sabarkhantha District). Chokha Methi Nu Shak delicious curry made from Rice and Fenugreek seeds. Chokha Methi Nu Shak is very easy and perfect side dish for any Indian flatbread.
I have lots of old Memory of my childhood summer time vacation with this Chokha methi Nu shaak. We used to spend our vacation in my grandparents’ village house, at that time our lady cook used to make this for us at dinner time on clay stove in totally authentic way. It used to be served with hand rolled makki ki roti or bajara Ki roti, which also known as a Rotla (Indian Flatbread). It was so yummy like a soul food.
Today I am sharing this traditional Guajarati dish, which is my one of the favorite traditional dish. It slightly sour and spicy in taste.
Ingredients
• 1 Cup Yogurt/Dahi
• ¼ Cup Rice
• 2-3 tsp Fenugreek Seeds
• 1 tsp Green Chili Paste
• 2 tsp Ginger-Garlic Pate
• ¼ tsp Turmeric powder
• Salt
For Tempered
• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 tbsp Oil
• 2-3 Whole Red Chili
• 4-5 Curry Leaves
• Pinch of Hing/Asafoetida
• ¼ tsp Red chili powder
• Chopped Coriander leaves (optional)
Method:
1. Wash and drain rice and fenugreek seeds, and then soak it together in a small bowl for ½ hour.
2. Whisk yogurt in a deep saucepan or kadhai, make sure it should be without lump.
3. Add the soaked rice and the fenugreek seeds in the whisked yogurt, and then add green chili paste, ginger-garlic paste, turmeric powder and salt.
4. Mix it well. Now add 2 cup of water, and make smooth thinner batter like buttermilk type consistency.
5. Cook and stir it continuously the prepared rice mixture on low to medium flame till boiling point. Once it reach to boiling point then no need to stir continuously, just stir it occasionally.
6. Cook this mixture on low flame till rice cooks completely. It will take another 7-10 minutes or till curry becomes thick consistency.
7. Now heat oil for tempering in a small pan. Add mustard seeds, cumin seeds, pinch of hing, red chili powder, whole red chili, curry leaves and stir it with spoon for few seconds.
8. Pour this temper over the cooked rice curry, mix it well and cook it for 2-3 minutes.
9. Fenugreek-rice Curry or Chokha Methi nu Shak is ready for serve, garnish it with chopped coriander leaves.
10. Serve hot with Paratha, Roti, Baati or with Gujarati crispy Bhakri.
Tips:
• While boiling the mixture, don’t forget to stir continuously else the yogurt will be separated.
• If your yogurt is too sour and you don’t like it, then replace the part of the water with milk.
• Cook on low to medium flame.
• Use coarse paste of ginger-garlic and green chilies for more authentic taste.
• You can add 1-2 tsp sugar, if you like sweet, sour and spicy taste.
Chokha Methi Nu Shak (Fenugreek Rice Curry)
Ingredients
Method
- Wash and drain rice and fenugreek seeds, and then soak it together in a small bowl for ½ hour. 1
- Whisk yogurt in a deep saucepan or kadhai, make sure it should be without lump.
- Add the soaked rice and the fenugreek seeds in the whisked yogurt, and then add green chili paste, ginger-garlic paste, turmeric powder and salt. 2
- Mix it well. Now add 2 cup of water, and make smooth thinner batter like buttermilk type consistency. 3
- Cook and stir it continuously the prepared rice mixture on low to medium flame till boiling point. Once it reach to boiling point then no need to stir continuously, just stir it occasionally.
- Cook this mixture on low flame till rice cooks completely. It will take another 7-10 minutes or till curry becomes thick consistency. 4
- Now heat oil for tempering in a small pan. Add mustard seeds, cumin seeds, pinch of hing, red chili powder, whole red chili, curry leaves and stir it with spoon for few seconds.
- Pour this temper over the cooked rice curry, mix it well and cook it for 2-3 minutes.
- Rice Curry or Chokha Methi nu Shak is ready for serve, garnish it with chopped coriander leaves.
- Serve hot with Paratha, Roti, Baati or with Gujarati crispy Bhakri.
Notes
- While boiling the mixture, don't forget to stir continuously else the yogurt will be separated.
- If your yogurt is too sour and you don't like it, then replace the part of the water with milk.
- Cook on low to medium flame.
- Use coarse paste of ginger-garlic and green chilies for more authentic taste.
- You can add 1-2 tsp sugar, if you like sweet, sour and spicy taste.
Wow this dish sounds amazing! Looking forward to trying this with some fresh naan!!
thanks Donna!
beautiful dish, Gorgeous clicks and I love that you captured that steam!
thanks Priya!
What a great looking dish. I am always looking for new curry dishes, so looking forward to trying this one out. Thanks for sharing.
thanks Mark! please try and let me know!
Hi.. Your photos are really superb… I just wanted to know about the set up you did for the first photo.. Can You please give me photography tips?
thanks Vinitha! I will post tutorial about it! I am working on it!