Ingredients
- Fenugreek – 1 or 2 cups
- Grated coconut – 2 cup
- Cumin seed – 1 tsp
- Pepper seed – 1 tsp
- Jaggery – 250 gram
- Turmeric powder – 1/2 tsp
- Ghee – 2 or 3 tsp
Method
- Firstly, we have to wash and soak the fenugreek for six hours and set it aside.
- Then drain and set aside.
- Again, wash and drain then set aside.
- Then add pepper seed, turmeric powder and cumin seed.
- Sprinkle some salt and water and mix them well.
- Then place the pan on the heat.
- cover and cook them well.
- Take a pan add grated coconut and water.
- Squeezed them well with my hands.
- Drain the thick coconut milk and set it aside.
- Again, add water to the squeezed coconut pan.
- Mix them well and add thin coconut milk.
- Remove the lid and check whether the fenugreek is well cooked or not.
- Once the fenugreek is well cooked, remove it from the fire and set it aside.
- Place a pan on the stove to prepare jaggery water.
- Add jaggery pieces and a sufficient amount of water.
- Boil them well till the jaggery is completely melted.
- Then grind the cooked fenugreek into a fine paste and set it aside.
- Once the jaggery is completely melted, remove it from the fire and set it aside.
- Heat ghee in a heavy-bottomed pan.
- Add a grinded-fine paste of fenugreek paste.
- Then pour in the drained jaggery water.
- Mix them well for a few minutes.
- Add thin coconut milk and stir them well continuously.
- Once the lehyam is thickened, add thick coconut milk and stir well.
- When the lehyam is well cooked, remove it from the fire and set it aside.
- Once the lehyam is completely cooled, transfer it into a glass bowl and set aside.
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