Methi Leaves Chutney | Fenugreek / Menthi Kura Pachadi

Methi Leaves Chutney Recipe is an easy recipe. It can be served with dosa, idli, and rice. It will stay for only 1 day outside the refrigerator. If you stored it in a refrigerator, it will stay for 7 to 10 days.

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How to make Methi Leaves Chutney Recipe

Ingredients to make Methi Leaves Chutney:

Fenugreek Leaves/Methi leaves – ½ cup
Red tomatoes – 6-7(Medium Size)
Green chilies – 3-4
Tamarind – 2-3 small pieces (optional)
Cumin seeds/jeera – 1 tablespoon
Garlic – 2 pieces
Coriander leaves as required
Mustard seeds -½ tablespoon
Cumin seeds/jeera – ½ tablespoon
White split urad dal – ½ tablespoon
Dried red chilies – 2 pieces
Curry leaves – 4-5

Methi Leaves Chutney Recipe preparation method:

1. Wash the tomatoes. Chop them into pieces.
Tomatoes
Chopped Tomatoes

2. Heat a pan with 2 tablespoons of oil. When oil heated, add ¼ tablespoon asafoetida powder. After it changes the color, add ½ tablespoon mustard seeds. When they start spluttering add ½ tablespoon cumin seeds and ½ tablespoon urad dal, 4-5 curry leaves, and 1-2 dried red chilies. Take this tadka into a bowl and keep it aside.

3. Heat the same pan with 1 tablespoon oil. When oil heated, add chopped green chilies. Fry for a minute. Then, add fenugreek leaves. Fry it for 1-2 minutes. Keep it aside until it becomes cool.

4. Heat a pan with 1 tablespoon oil. When oil heated, add tomato pieces and required salt. Close with the lid and stir between.

5. Half cook tomatoes. Switch off the flame and wait until it becomes cool.

6. Take a mixer jar; add fried fenugreek leaves, green chilies, tomatoes, 2-3 garlic pieces, ½ tablespoon cumin seeds, 2-3 tamarind pieces and required salt.

7. Blend it well and transfer this content into a serving bowl and add above-prepared tadka.

8. Serve this Fenugreek Chutney Recipe with plain rice or any breakfast recipe.

Tips and Tricks to make Methi Leaves Chutney

1. Use only fully ripe tomatoes to get more taste.

2. Tamarind is. If tomatoes are sour, no need to add tamarind.

 

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