methi leaves chutney recipe
Methi leaves can be used to make a chutney which goes well with rice or with any breakfast like idly, dosa, pesarratu and utthapam. We call this menthakku pachadi or menthi kura pachadi at home in telugu. This chutney is tasty with a flavor of roasted onions and garlic and can be made in less than 15 minutes if you have the leaves plucked and cleaned. Though we know that methi leaves (fenugreek leaves) have lot of health benefits, we don’t use them much for lack of ideas apart from adding them to dals and parathas.
Here are some ideas for using them:
We can add a fistful of these leaves to make healthy dishes like
methi paneer or methi tofu
methi soya curry
aloo methi paratha
methi dosa, methi uttapham, ponganalu
methi pulao, methi biryani
Using the leaves in moderation does not make a dish taste bitter.
Earlier I had shared a sweet, sour and hot methi chutney recipe from my mom, which is my best and preferred way of eating methi. But I do have folks at home who don’t like sweet tasting chutney, so after several trials, I got my hand over today’s recipe which will be liked by anyone and is suitable for rice or parathas or for idli, dosa etc. It doesn’t taste bitter and there is no added sweetener to this. Roasted onions bring in a magical flavor and taste to this methi leaves chutney.
I could not get myself to take step by step photos since it was made for breakfast on a week day. But it is a simple one and can be followed. You can prepare some extra servings of this and refrigerate for later use.
find methi leaves chutney or menthi kura pachadi below
methi leaves chutney | menthi kura pachadi | methi recipes
Ingredients (240 ml cup used)
- 2 cups of methi leaves (you could keep tender stalks on) / menthakku
- 1 large onion sliced or cubed
- 2 garlic cloves
- 4 red chilies broken. (Adjust to suit your taste)
- ¼ tsp. cumin
- Salt to taste
- Lemon juice or tamarind pulp as needed (I prefer lemon juice)
- Oil as needed
How to make the recipe
Pluck and wash methileaves in lot of water multiple times. Transfer them to a colander for the water to drain off completely
Heat a pan with oil, add red chilies and fry on a low flame till crisp. Move this to a plate to cool
Add onion and fry till lightly golden (for about 2 to 3 mins), set this aside and add cumin to the hot onions
Add the leaves to the pan and fry them till them wilt off. Set aside to cool along with onions
Blend red chilies first to a fine powder, then add rest of the ingredients: lemon juice, salt ,onions, methi leaves
Blend everything well till smooth. You don’t need to add water. The moisture from the onions will be enough to make the chutney moist.
This chutney does not need any tempering.
Serve with idli, dosa, pesarattu.