(Whole Green Gram & Fenugreek Curry)

Serves – 4



Whole green gram – 1 cup

Turmeric powder – ¼ tsp.

Salt – to taste

Green chillies – 4 nos.

Fenugreek seeds – 2 tsp.

Ginger – ¼” piece

Asafoetida – pinch

Ghee ½ tsp.

Dried Raw mango  – 5 pieces

Curry leaves – 2 sprigs

Coriander leaves – 1 tblsp. (for garnish)


1.)    Soak the green gram and fenugreek seeds in water for an hour prior to the cooking.

2.)    Drain the water. Add fresh water and start cooking the green gram and fenugreek seeds on a medium flame.

3.)    When the green gram becomes tender, remove from the flame. In case there is any excess water left from the cooking, drain and keep it aside.

4.)    In another toap, keep the boiled green gram. Place the toap on a tawa on a slow flame. Add turmeric powder, chopped green chillies, ghee and asafoetida. Mix well.

5.)    Let this cook for 10 minutes. Churn the mixture coarsely and add the boiled water, which was kept aside. Add 3 more cups of water.

6.)    Cook the Maghamethi mixture on a high flame. Add dried raw mango, curry leaves, salt, and turmeric powder. Stir occasionally – adjust seasonings.

7.)    When the curry comes to a boil, lower the heat to medium flame. Cook till the Maghamethi is slightly thick in consistency.

8.)    Garnish with chopped coriander leaves and serve hot.

To serve

Maghamethi is served with Choka for Lunch

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