Wednesday, June 10, 2009

Methi Pachadi (Fenugreek Chutney)

These days I hardly find time to draft and blog. I have learnt lot many new and interesting recipes but have no time to sit and compose. Here is a short and spicy recipe from authentic Andhra -Menthi aaku Pachadi. These days my kitchen experiments are to try out new pachadis. The same procedure is used for making Palak (spinach) pachadi, Pudina (mint) Pachadi and kothmira (Coriander) pachadi.





Ingredients

Methi leaves -1 bunch
3 tbsp urad dal (husked)
1/2 tsp cumin seeds
a pinch of Asafoetida
4- dry red chillies
2 tbsp Tamarind pulp
salt to taste
1 tbsp oil

For tempering
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tbsp oil
a pinch of asafoetida




Preparation

Remove the methi leaves from the stem, wash well, drain and keep aside. To a pan add oil, on medium heat add urad dal and cumin seeds, toast until golden. Add dried red chillies and asafoetida, saute for 2-3 seconds and remove from heat.
Transfer these ingredients to a plate. To the same pan add methi leaves and cook for 5 minutes till the leaves turn soft.
Transfer all the ingredients to the mixer/blender after they cool, add tamarind pulp and salt. Blend together into chutney.
Temper with the given ingredients and serve with warm rice or rotis.

This goes to Cooking For Kids- Leafy Greens Hosted by Pavani of Cooks's Hideout.