Mouth watering! Instantly make Kairi Methamba to be taken orally with meals, take note of the traditional ingredients

After the onset of summer season, every household prepares dry food. Pickles, papads, curds, various kinds of spices etc. are made with necessity. Without these ingredients food does not taste funny. Raw curry is used to make many different tasty dishes. Curry marmalade is also made with chutneys, pickles, curry syrup. That’s why today we are going to tell you an easy recipe to make curry methamba in the traditional way. Made using fenugreek seeds, raw kairi and other spices, methamba is very delicious in taste. You can also eat methamba with hot chapatis, bread or varan rice. This will add to the colorful taste of the food and make the meal more char ghas, methamba made from raw kairi keeps well for a week. Methamba lasts for more than a month if the product is not touched by water or dirt. Let’s know the traditional recipe for making methamba.(Photo courtesy – pinterest)

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Materials:

• Raw curry
• Fenugreek seeds
• salt
• Red chillies
• Turmeric
• Mustard
• Asafoetida
• jaggery

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Action:

• To make raw curry methamba, firstly, rinse the raw curry with water. After that remove the skin from above and cut the curry into medium size pieces. Then keep the curry in water.
• Heat oil in a kadai and add mustard seeds and asafoetida. Then add fenugreek seeds and fry until red.
• Switch off the gas under the kadai and add turmeric, red chillies and raw curry pieces to it, mix and switch on the gas again. This will prevent the red chilies from burning.
• After the curry gets a steam, add jaggery as required and salt to taste, mix well and cook for some time.
• Raw curry methamba made in a simple way is ready.