Methi Leaves Chutney Recipe | Vendhaya Keerai Chutney | Menthe soppina chutney
Healthy, easy and tasty Methi leaves chutney / Fenugreek leaves chutney recipe for rice. We call it as Vendhaya keerai thogayal in Tamil.
Servings: 3 people
Equipment
Ingredients
- 2 cups Methi leaves
- 1 tbsp Cooking oil
- ½ tsp Mustard seeds
- 1 tbsp Urad dal
- ½ tsp Cumin seeds
- ¼ tsp Hing / Asafetida
- ½ tbsp Coriander seeds
- 2 to 3 Red chilli
- Tamarind - Gooseberry size
- Curry leaves - few
- 1 tbsp Jaggery
- ¼ tsp Turmeric powder
- Salt & water As needed
To Temper:
- 1 tsp Ghee
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 Red chilli
- ¼ tsp Hing / Asafetida
- Curry leaves few
Instructions
- Clean and remove the methi leaves from the stalk and set aside.
- Wash it well. Heat oil in a kadai.
- Splutter mustard seeds, urad dal, red chilli, curry leaves.
- Add onion, garlic, methi leaves and turmeric powder.
- Saute till onion becomes transparent and methi leaves shrink in quantity.
- Cook for sometime and switch off the flame.
- Add tamarind, salt and jaggery. Cool down.
- Grind to a smooth paste adding required water. Collect in a bowl.
- Heat oil in a kadai. Temper mustard seeds, urad dal, red chilli, hing and curry leaves.
- Add to the methi leaves chutney and mix well.
- Enjoy mixing with plain rice adding few drops of ghee.
Video
Notes
You can replace Methi leaves with Palak/ Spinach, Amaranthus / Arai keerai, mulai keerai.
Adding a piece of jaggery helps to balance the taste and bitterness.
Saute well till Methi leaves shrink in quantity and cooks well. It helps to reduce the bitterness.
Adjust the red chilli as per your taste.