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    Home » Vegetarian Side Dishes » Korra Annam with Dal with Fenugreek leaves (Menthakku Pappu kura) ~ Andhra Special!

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

    Published: May 7, 2008 · Modified: Sep 23, 2020 by Srivalli · 29 Comments

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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 taste 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 a 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

    Seasoning

    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.

    Recipe

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

    Course Lunch Box, Main Dish - Gravies, Main Dish - Rice
    Cuisine Andhra Pradesh
    By Diet Vegetarian
    Dish Type Andhra Pappu, Millets
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. kamala says

      May 07, 2008 at 1:05 pm

      I like fenugreek with dal.URs look delicious.So Athamma gets interested in blogging....

      Reply
    2. credit savvy says

      May 07, 2008 at 2:37 pm

      ya man just scrolling and reading made me hungry go job

      credit repair

      Reply
    3. Sukanya Ramkumar says

      May 07, 2008 at 3:24 pm

      That was great looking Menthakku pappu kura..... Nice healthy entry... This is my fav...

      Reply
    4. Uma says

      May 07, 2008 at 3:44 pm

      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.

      Reply
    5. Arundathi says

      May 07, 2008 at 3:51 pm

      Lovely Valli - looks delicious! I love methi. And thanks for all the information!

      Reply
    6. Radhika says

      May 07, 2008 at 3:59 pm

      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.

      Reply
    7. bhags says

      May 07, 2008 at 4:19 pm

      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......:)

      Reply
    8. Asha says

      May 07, 2008 at 11:35 am

      Great entry Sri, dal looks mouthwatering! Methi leaves reminds to sow some seeds right now, I had forgotten! Thanks! 🙂

      Reply
    9. ranji says

      May 07, 2008 at 5:26 pm

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

      Reply
    10. Swati Raman Garg says

      May 07, 2008 at 6:13 pm

      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....

      Reply
    11. Swati Raman Garg says

      May 07, 2008 at 6:22 pm

      and yes i have tagged you ...

      Reply
    12. Lavi says

      May 07, 2008 at 6:38 pm

      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..

      Reply
    13. Kalai says

      May 07, 2008 at 7:32 pm

      Lovely combo, Valli! Looks mouthwateringly good. I love methi in all its forms, too! 🙂

      Reply
    14. Divya Vikram says

      May 07, 2008 at 8:06 pm

      Havent heard of this rice..The dhall looks too yummy..

      Reply
    15. Annu says

      May 07, 2008 at 8:22 pm

      Mouthwatering.By the colour I can make out,taste soooooooo good.

      Reply
    16. Suganya says

      May 07, 2008 at 8:55 pm

      Sri, I did a post on millet

      Reply
    17. Namratha says

      May 07, 2008 at 9:32 pm

      Love the colour of the Koora Valli, looks yummy! The rice is definitely new to me.

      Reply
    18. SpicyTasty says

      May 07, 2008 at 9:41 pm

      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!!!

      Reply
    19. satya says

      May 08, 2008 at 6:42 am

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

      Reply
    20. Aparna says

      May 08, 2008 at 9:32 am

      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!

      Reply
    21. Prajusha says

      May 08, 2008 at 7:04 am

      sri,
      methi daal looks delcious.
      great entry!

      Reply
    22. Srivalli says

      May 08, 2008 at 7:13 am

      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!...

      Reply
    23. Srivalli says

      May 08, 2008 at 10:53 am

      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!

      Reply
    24. Latha Narasimhan says

      May 08, 2008 at 1:43 pm

      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! :))

      Reply
    25. Rajitha says

      May 08, 2008 at 2:48 pm

      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...

      Reply
    26. Srivalli says

      May 09, 2008 at 4:29 am

      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?

      Reply
    27. Laurie Constantino says

      May 10, 2008 at 4:06 am

      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.

      Reply
    28. maybelles mom says

      May 12, 2008 at 11:08 am

      fascinating post; I had never hear of Korra Annam. i am always stunned at how vast indian cuisine is.

      Reply
    29. Kalyn says

      May 13, 2008 at 2:27 am

      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.)

      Reply

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