Get ready and Proceed:
Oil - 3 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Urad dal - 2 tsp
Red Chillies - 10 no.
Hing - a pinch
Turmeric - 1/4 tsp
Heat oil in a deep skillet, fry one by one, once fried keep these in mixie jar, when cool enough grind these into powder.
Garlic - 4 no. flakes
Salt to taste
Add these to above jar and grind.
Menthaku/ Fenugreek Leaves - 4 blocks (frozen packet, read tips) or 1 bunch (fresh, only leaves please, wash them thoroughly)
Tamarind - 1/2 lime size. (add water just enough to immerse, microwave for 1 min, when cool enough, make pulp)
Whole Tomatoes - 2 no. (small size, chopped)
Oil - 2 tsp
Heat oil in the same skillet, add menthaku and fry for 2 mins. Add chopped tomatoes, mix well and fry until it becomes mushy. Cool off a bit and add this to grinded jar along with tamarind juice and grind into smooth paste. Check for seasoning. Remove this to container and refrigerate for at-least 4 hrs before serving.
I have used frozen packet, if you are then keep the frozen menthi blocks in warm water, once it is defrosted squeeze the water out by using tea strainer.
For better results do the chutney at lunch time and serve it in the evening, by making sure the flavors will seep through.
Serve with Rice, Mudda Pappu, Ghee and Yoghurt on side.
Menthaku = Fenugreek leaves
Menthaku = Methi (hindi)
© 2009 by Rajani Rayudu