To Roast ( masala)
  1. Clean methi leaves and separate leaves.
  2. In a frying pan or small kadai , add few drops of oil .Take all ingredients mentioned under ” to roast (masala)”. Roast well till on medium flame till dal turns golden brown.
  3. Once cooled powder the masala. And keep aside .
  4. Meanwhile , in a kadai . Take oil and mustard seeds. Once they splutter add curry leaves , green chillies and onion.fry till they turn translucent.
  5. Next add tomato and methi leaves.Add some salt and fry till tomato turns mushy and raw smell of methi leaves goes.
  6. When both tomato and methi leaves are cooked , add the spice powder. Mix Well and taste test. If sourness is not upto the mark , add some tamarind juice at this point.If the chutney becomes too dry either add some oil or drizzle little water.
  7. That ‘s it tasty Fenugreek leaves chutney is ready to relish. Serve it with hot rice,idly,dosa,chapathi ,bread etc
Recipe Notes
  1. This chutney tastes best if little more oil is used. Ideally its preferred that no water be added while making it.
  2. If you have not added any water and have just fryed using oil, it remains fresh even without fridge for 2-3 days making ideal to carry while travelling. If refrigerated stays good for a week atleast.
  3. Shelf life decreases by using water. If you have drizzled some water while making it , you must keep in fridge to use for 2-3 days


You may also like: