28 December, 2016

Fenugreek leaves chutney | methi chutney |

Posted in : Chutney-tokku on December 28, 2016 by : Divya Suresh Tags: BREAKFAST, celebrations, chutney, diabetic friendly, fenugreek leaves, healthy, home made, menthya chutney, methi chutney, nutritious

ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಚಟ್ನಿ

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 sautéed 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 made it entirely different by adding methi leaves and keeping tamarind

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

Ingredients : measuring cup used – 200 ml

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)