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Chokha Methi Nu Shak
Binjal Pandya

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Curry
Cuisine: India
Ingredients Method Notes

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. 1
  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. 2
  4. Mix it well. Now add 2 cup of water, and make smooth thinner batter like buttermilk type consistency. 3
  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. 4
  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. 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.

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.