I absolutely love cooking with greens and my family loves them too. One of my favourite greens in Methi | Fenugreek | Menthi Kura, despite all its reputation for bitterness. So when I had to suggest a theme for the 113th Foodie Monday Blog Hop, greens it was. And my recipe for this theme of Cooking with Greens is Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney.
The medicinal properties of Methi are well-known: it helps lower sugar and cholestrol levels; it increases milk production in lactating mothers; it aids digestion; it helps weight-loss; it is cooling; and much more. However, for me, apart from all this, Methi is delicious. I use it often in my cooking and have a range of recipes that uses this wonderful green vegetable.
Do you like Methi as well? Do try these recipes for Methi Thepla, Methichi Bhaji, Methi Pithla, Kela Methi ki Sabzi, Creamy Methi Paneer, Methi Matar Malai, Methi Tamatar Pulao, Menthi Kura Pappu | Andhra Style Methi Dal, and Menthi Kura Patholi.
Coming back to Menthi Kura Roti Pachadi, it is very easy to make and a great way to include methi in our diet. You can reduce the bitterness of the fenugreek leaves a bit by adding salt to chopped leaves and letting them drain, but I did not do that as it takes away the flavour.
Menthi Kura Pachadi is also an Andhra Roti Pachadi which means it was traditionally ground using a grinding stone. As a result, it is coarse-ground and that adds to the texture. So when you are grind in a mixer-grinder, please do not grind it too smooth.
The best way to enjoy Menthi Kura Pachadi is to mix it in some warm steamed rice, top it with some sesame oil, mix and eat. Most Andhra meals start with a chutney or podi mixed with rice and it is known as Modati Mudda; it is meant to get your digestive juices flowing and help digest the rest of the meal.
How to Make Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
This is the recipe for Menthi Kura Roti Pachadi (also called Menthi Aaku Pachadi), which is an Andhra Style Chutney made with fresh Methi | Fenugreek leaves.
- 2 Cups Fresh Methi, Fenugreek Leaves Menthi Aaku
- 1 tbsp Udad Dal, Husked Split Black Gram Minapappu
- 1/2 tbsp Chana Dal, Husked Split Bengal Gram, Senaga Pappu
- 1/2 tsp Rai, Mustard Seeds, Avalu
- 1/2 tsp Jeera, Cumin Seeds, Jeelakarra
- 4-6 Akha Lal Mirch, Red Chillies, Endu Mirapakaya
- 3 Flakes Imli, Tamarind, Chintapandu or 1/2 tsp Tamarind Paste
- 1/4 tsp Hali, Turmeric, Pasupu
- 1 Pinch Hing, Asafoetida, Inguva
- 1 tbsp Oil I used Sesame Oil
- Salt to Taste
Pluck the fenugreek leaves clean and discard the stems.
Wash well with running water and leave in a colander to drain.
In a kadhai, heat the oil.
Add the mustard seeds and stir-fry till they start to pop.
Add the dals and fry till light golden brown.
Add the cumin seeds, red chillies, and tamarind, and stir-fry for a few seconds.
Add the turmeric and asafoetida. Mix well.
Add the washed fenugreek leaves and stir-fry till they wilt.
Turn off the heat and let the mix cool a bit.
Using a little water, grind all the ingredients with salt to a coarse paste.
Serve with hot rice topped with sesame oil, idlis, or dosas.
If you want to reduce the bitterness of the fenugreek leaves:
- Chop them roughly.
- Wash well, add a little salt and mix well.
- Leave the fenugreek leaves in the colander to drain for 5 minutes.
- Wash well again to get rid of the salr, and leave in the colander to drain.
Step-by-Step Recipe for Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
- Getting the Methi Ready
- Pluck the methi from the stems and throw away the stems.
- Wash the methi leaves well under running water and leave them in a colander to drain.
- Making Menthi Kura Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
- Over medium heat, heat the oil.
- Add rai and wait till they start to splutter.
- Next add the dals and stir-fry till light golden brown. They will fry more later.
- Next jeera, red chillies, and tamarind flakes.
- Stir-fry for a few seconds till the jeera and chillies start to change colour.
- Add the turmeric and hing, and mix well.
- Add the drained methi leaves.
- Stir-fry till they cook and shrink in size. Be careful that the methi does not dry.
- Take the kadhai off the heat and let the ingredients cool till just warm.
- Transfer the ingredients to the chutney jar of a mixer-grinder.
- Add some salt.
- Using a little water, grind the ingredients to a coarse paste.
- Serve Menthi Kura Roti Pachadi with hot rice topped with sesame oil, idlis, or dosas.