Menthe Kadubu/ Menthya kadubu/ Wheat flour dumpling in spicy fenugreek leaves gravy

Menthe kadubu is a recipe originally from North Karnataka. It was introduced to me from a friend Anuradha & the recipe that I follow is the one which I learnt from her. There are various methods to do it. It can be soupy (with liquid consistency) or dried version.  It works as a main dish for the gloomy weather in winter season or you can serve it as a started too.
The process is bit lengthy, that is it calls for parallel processing of making the gravy & wheat dumpling and at the end combining both. It can be made sweet & spicy or less spiced one too. HuLi Kadubu (dumpling in sambhar) is another similar dish which tastes heavenly and I will post the recipe soon.
Now let us come to the point of making Menthe Kadubu.

Preparation time: 20-30 minutes
Serves: 2-3
Menthe soppu/ Fenugreek leaves – 1 bunch
Onion – 1 (medium)
Garlic – 10-12 cloves
Tamarind – gooseberry sized
Jaggery – lemon sized
Chilli powder – 1 tsp or green chillis – 2, Adjust to taste
Turmeric powder – ¼ tsp
Salt to taste
Sambhar powder – ½ tsp (optional), adjust to taste
Oil - 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Asafoetida (hing) – 1 pinch
Coriander leaves – to garnish
Rice flour – 1 tsp (optional), to thicken the gravy
Chapathi/ roti dough – 1 large orange sized

  • Prepare chapathi dough with wheat flour, salt, water and little oil. Keep aside covered.
  • Clean, wash green leaves (menthe soppu). Remove stems. I normally add stems which are tender. Stems bring slight bitter taste.
  • Chop methi/ menthe leaves finely. Keep aside.
  • Peel and chop onions fine.
  • Peel garlics & mince.
  • Slit or chop green chillis.
  • Soak tamarind in ¼ cup of water.
  • Prepare a seasoning of mustard, hing & cumin seeds in oil. On spluttering, add minced garlic, sauté for couple of minutes.
  • Add chopped onions & green chillis (if using) and fry until translucent.
  • Add chopped fenugreek leaves. Sprinkle turmeric powder and salt to taste. Add chilli powder too.
  • Let the leaves cook for a while.
  • When it is almost done, add tamarind extract prepared (soaked in water), jaggery and sambhar powder. Add water to adjust the consistency. Allow boiling.
  • Add 1 tsp rice flour, dissolved in little water to the gravy to adjust the thickness. This is just optional.
  • Meanwhile, make chapathis of medium thickness (little thicker than regular chapathi) from the dough.
  • Apply oil on both sides, cut into small chunks.
  • Boil 2-3 cups of water in a separate vessel adding little salt and 1 tsp oil.
  • On boiling, add cut pieces of chapathi to it, bring to boil, close the lid for a minute.
  • Now, Drain water from the wheat dumplings. Add these dumplings to the boiling gravy.
  • Bring to a boil. Mix once well.
  • Garnish with the chopped coriander leaves. Serve hot.

  • Adding rice flour is optional & it is just for thickening the gravy. If the gravy becomes thick by boiling, then you can leave it.
  • Menthe kadubu can be made dry or gravy like soup.
  • Addition of garlic enriches the taste, though there is a recipe of without garlic.


  1. Tried this today. Was good with chapathi. It's been Sahajasiri weekend at home , 2 new dishes from Sahajasiri and happy tummies at home.Thank you Nisha

    1. Thanks a lot dear.. I am very happy to read this comment.. Looking for continued support reading/ trying & giving feedback..


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