Home / CHUTNEY / FENUGREEK LEAVES / MENTHYA SOPPU / METHI CHUTNEY
28 December, 2016

FENUGREEK LEAVES / MENTHYA SOPPU / METHI CHUTNEY

Posted in : CHUTNEY on by : Divya Suresh

Somehow… today I was not willing to make coconut chutney as an accompaniment with dosay/dosa. Then I decided to make bengal gram/chana dal chutney  but then also I wasn’t very willing to do it even ….. while I was thinking… I had methi in front of me….. suddenly I thought like ..let me try adding sauteed methi to that same chana dal chutney recipe.

I usually replace tamarind which we use in chana dal chutney with raw mango during summer & Gooseberry in winter ie….. it becomes like Mango chana dal chutney & Gooseberry chana dal chutney. But this time by adding methi leaves

And the result which I got is AWESOME ! Now it is going to become a regular accompaniment at my place

     Ingredients :

  • Fresh Fenugreek / Methi leaves –  ground with out using  water –  2 cups
  • Bengal gram – 2 to 3 tbsp
  • Red chilli – 8 to 10 (adjust)
  • Grated fresh coconut – 2 tbsp + 1/2 cup
  • Curry leaves – 10 to 12
  • Tamarind – 1” piece or 1/2 tbsp thick pulp
  • Jaggery – 1/2 tbsp (adjust)
  • Asafoetida – few pinches
  • Salt to taste

      For Tempering:

  • Oil – 1/2 tbsp + 1 tbsp
  • Mustard seeds
  • Asafoetida – 1 or 2 pinches

      PROCEDURE :

  • Heat 1/2 tbsp oil in a pan add 2 cups of ground methi paste and saute it till raw smell goes and gets cooked ( it gets reduced to 1 cup) add little salt..mix…remove from the fire and keep it aside

  • Now dry roast Bengal gram, red chilli, 2 tbsp coconut, curry leaves and hing till raw smell goes… remove from the fire…let it cool a bit

  • Transfer it to a mixie jar… add tamarind, salt , jaggery and 1/2 cup of coconut and grind coarsely using little water (use water as per desired consistency)

  • Transfer it to a bowl and add sauteed methi and mix well

  • Prepare tempering and pour it over the chutney

  • Serve with anything as an accompaniment