Fresh fenugreek leaves are cleaned and fried in oil along with urad dal and red chiles. It is then ground into fine paste along with tamarind and jaggery. Just before finishing the chutney, garlic and sesame seeds are added. Fenugreek leaves chutney can be served with steamed rice or with idly, dosa etc…
Makes: around a Cup of Fenugreek Leaves Chutney
Fenugreek Leaves 3 – 4 Cups Packed
Whole Dried Red Chiles 3 – 5
Urad Dal 1 1/2 Tbsps
Tamarind 1 inch Sized Ball
Jaggery 1 inch Block
Garlic 3 Medium Cloves
Sesame Seeds 1 tsp
Salt to taste
Oil 1 tbsp
Method of preparation:
Separate the fenugreek leaves from its stems and wash them thoroughly.
Break red chiles into pieces
Peel the garlic cloves.
Soak tamarind in few tabelspoons of warm water and extract all the thick juice discarding the veins.
Microwave the tamarind for couple of seconds to make it soft if necessary.
Heat oil in a pan, add urad dal and in a few seconds add red chiles.
When urad dal changes color, add a garlic clove and fenugreek leaves.
Stir and fry till fenugreek leaves wilt and start to change color.
Remove from heat and let it come to room temperature.
Using a spice grinder, grind the above fenugreek leaves mixture, tamarind pulp, jaggery and salt into fine paste.
Finally add the garlic cloves and sesame seeds and grind for couple of seconds.
Remove fenugreek leaves chutney onto a bowl and serve with steamed rice or with idly, dosa etc…
Notes: Make sure to fry the fenugreek leaves well.
Suggestions: If its getting very hard to grind the mixture, then add few tablespoons of water to make the process easy. You could avoid soaking the tamarind if its very soft.
Variations: You can also dry roast the urad dal and red chiles and grind it first before grinding the leaves.
Other Names: Fenugreek Leaves Chutney, Menthi Aku Pachadi, Menthi Kura Pachadi, Methi Chutney.