Korra Annam with Dal with Fenugreek leaves (Menthakku Pappu kura) ~ Andhra Special!

Korra Annam Methi Akku Pappu

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After using Korra Biyamu in the pumpkin paratha, Athamma was asking me if anybody uses Korra Annam. This is commonly found in rural Andhra, India and opted for, in place of regular rice. I was searching the net and couldn’t find much, so Athamma was all excited in making this for me to post. She gets her regular supply of this from whoever visits us from their native place. The grains are very small and on touching, feels like kind mustard and tastes brittle. So she got the plate ready and wanted to make the annam (cooked rice). Normally this is relished with Dals with Green leaves. I believe it tastes great with Gogura pappu, another Andhra special! But we can have it with all the varieties of Thotakura pappu.

We choose Methi or Fenugreek Leaves for the Dal. It was an yummy combination. We consume fenugreek quite a lot in our cooking. Its always a part of the seasoning items for dals and sambar. And its used for helping fermentation of Idli batter. But I believe its healthy eating soaked Fenugreek seeds. Dad advises us to eat 1 tsp of Fenugreek that’s soak overnight in water. Actually I never felt its bitter, though I have heard everybody say so. Both leaves and seeds are very much used in our cooking. We love Menthakku Pappu and make sure we make it atleast once a week. We get two types of Methi leaves. One variety is very small leaves and are sold as small bunches of them, while the other variety is long stacks with little longer leaves. Both taste great, only are available at different seasons.

Fenugreek (Trigonella foenum-graecum) is a plant in the Family Fabaceae. It is commonly known as methi (Hindi/Urdu, Bangla, Marathi),Menthyada soppu (Kannada), venthayam (Tamil), menthulu (Telugu), or ulluva (Malayalam). Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.

So when the entire plant is packed with so much good factors, we don’t need any excuse to cook this frequently!

Korra Annam or Korralu Buvva (Millet/Foxtail Millet/Kauni/Varagu)

Foxtail millet is one of those forgotten grains that were a part of our ancient Tamilian culture. Foxtail millet, called ‘Thinai’ in Tamil, is offered to Lord Muruga, the patron deity of Tamil Nadu.

Ingredients Needed

Korra Biyamu – 1 cup
Water – 4 cups
Salt to taste

Method to prepare:

Boil in the water in a vessel, Once it starts boiling, add the korra biyamu. Let it cook on high, and once you find its cooked, drain the excess water. This is cooked like the regular way of cooking rice in a pan.

Dal with Fenugreek leaves ~ Menthakku Pappu kura

Preparation : 10 mins
Cooking : 10 mins
Cuisine : Andhra
Serves : 4

Ingredients Needed:

Fenugreek Leaves / Menthakku – 1 bunch
Toor Dal – 1 cup
Onion – 1 small
Tomatoes – 2 medium
Tamarind – 1 small piece
Red chillies – 6-7 long ones
Turmeric a pinch
Garlic – 4 pods
Salt to taste
Oil – 1 tsp


Mustard + Urad dal – 1/2 tsp
Curry leaves few
Cumin Seeds – 3/4 tsp

Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic with the skin.

Wash the fenugreek leaves couple of times in running water, let it drain. Chop it finely.

Heat oil in cooker. Add seasoning. Once it splutters, sauté onions, red chillies and garlic. Once onion is brown, add the fenugreek leaves and sauté well so that it gets cooked well. Then add the toor dal and fry for few mins.

Then add tomatoes, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Dal is ready to serve.

Korra Annam Methi Akku Pappu

Korra Annam with Dal with Fenugreek leaves (Menthakku Pappu kura) ~ Andhra Special!

Course Lunch Box, Main Dish - Gravies, Main Dish - Rice
Cuisine Andhra Pradesh
Tried this recipe?Let us know how it was!

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  1. love the rice with methi dal. Lovely entry. I am coming over to your place to taste all your yummy recipes (Keep the door open)! Just kidding.

  2. I have also seen this rice. But don’t know what it is called as. But is it the same as kaikuthal rice that people use in villages. Also the dal looks so tempting. pity I couldn’t make my kids to eat greens.

  3. The dal real looks all mouthwatering and makes me all the more hungry…think i shud just get up from my chair and make one……:)

  4. oh wow the entry looks delicous..i love dal!!!love methi leaves in dal..i can simply smell here here:)..perfect combo with rice!!

  5. the dal looks so interesting… i make d dal palak… do check it out…
    fren i have a small gift for you at my page… do drop by … and ya the roti mela is a wonderful idea….

  6. Dal looks So delicious Sri. Thanks for the lovely words that you left on my blog.

    Plz do the meme. and dont forget that who tagged you..

  7. Looks so yumm. It’s been a long time since i had this kind of food. Reminds me of mom’s food. And Srivalli, u have a surprise waiting for you in our blog. Check it out!!!

  8. Heard before…but actually came to know about korra biyyam only through blogs….Menthaku pappu with garlic tadka…!Yummy..:)

  9. That’s quite a bit of info for me. Didn’t know millet could be cooked this way.
    As you can see, I am finally able to leave a comment on your blog. Solved the problem, something to do with inadequate computer memory!

  10. Asha, thank you…glad you liked them!..looking forward to your homegrown greens!..must be so wonderful to have your own greens right!

    kamala, thank you…yes she has always been so supportive…only these days I have asked her for authentic dishes!

    credit savvy, thank you!

    Sukanya, glad you liked it

    Uma, you are most welcome any time…will be our pleasure!

    Arundathi, glad it was informative..I am learning so many things!

    Radhika, its called foxtail millet…just got to know more abt this!…thats a problem we all have!

    bhags, hahha..its high time I guess

    ranji, thank you!

    Swati, thank you thank you! will check it out!

    Lavi, thank you…ahdhdh will try to do it sometime soon!

    Kalai, thank you!

    Divya, thanks…it was good!

    Annu, thanks..it was good

    Suganya, oh thats a lovely post…when I searched on net nothing came about!..thanks for the information!

    Nam, thank you…it was new to me too until athamma introduced it to me

    Shriya, thank you for thinking of me!…

  11. satya, going thr blogs is such learning experience right!…yeah thats heaven..thank you

    Prajusha, thank you

    Aparna, so glad that you could finally comment…its my pleasure!

  12. Nice info on fenugreek dear! My mother’s dietician at Delhi Hospital said that 1 teaspoon of fenugreek seeds soaked in curds and consumed in the morning in empty stomach prevents diabeties and also helps diabetic patients to recover.
    We too use a lot of methi seeds and leaves in our cooking! Methi with dal is so delicious! :))

  13. yum! the dal looks great. i used to eat 1 tsp. of methi seeds soaked overnite in 1/4 cup yogurt with curry leaves everyday when i wa in India..supposed to be good for ur hair and skin…

  14. Lathamma, thats really so good…I take raw fenugreek seeds in the morning..will try this way too…prevention is better right…:)…thank you!

    Rajitha, yeah thats very good..as I said I eat soaked seeds..but curry leaves as whole?

  15. All of these foods are completely new to me, so I had to read this several times – but now I understand it, I’m really wishing I had the ingredients necessary as I’m so curious about what it takes like! Thanks for the very interesting education and thank you for participating in Weekend Herb Blogging.

  16. Great post! I am learning so much from my blogging friends. (And I do wish you could make this for me! I’ve never tasted fenugreek leaves.)

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