Menthi Kura Roti Pachadi | Andhra Methi Chutney

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.

Menthi Kura Roti Pachadi is a chutney made with fresh fenugreek leaves in Andhra Pradesh
Menthi Kura Roti Pachadi

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

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Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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.

Course: Accompaniment, Side, Side Dish
Cuisine: Andhra Pradesh, Andhra Recipes, Indian, South Indian
Author: Aruna
Ingredients
  • 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
Instructions
Preparing the Methi
  1. Pluck the fenugreek leaves clean and discard the stems.

  2. Wash well with running water and leave in a colander to drain.

Making Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
  1. In a kadhai, heat the oil.

  2. Add the mustard seeds and stir-fry till they start to pop. 

  3. Add the dals and fry till light golden brown.

  4. Add the cumin seeds, red chillies, and tamarind, and stir-fry for a few seconds. 

  5. Add the turmeric and asafoetida. Mix well.

  6. Add the washed fenugreek leaves and stir-fry till they wilt.

  7. Turn off the heat and let the mix cool a bit.

  8. Using a little water, grind all the ingredients with salt to a coarse paste.

  9. Serve with hot rice topped with sesame oil, idlis, or dosas.

Recipe Notes

If you want to reduce the bitterness of the fenugreek leaves:

  1. Chop them roughly.
  2. Wash well, add a little salt and mix well.
  3. Leave the fenugreek leaves in the colander to drain for 5 minutes.
  4. 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

  1. Getting the Methi Ready
    1. Pluck the methi from the stems and throw away the stems.
    2. Wash the methi leaves well under running water and leave them in a colander to drain.
  2. Making Menthi Kura Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
    1. Over medium heat, heat the oil.
    2. Add rai and wait till they start to splutter.
    3. Next add the dals and stir-fry till light golden brown. They will fry more later.
    4. Next jeera, red chillies, and tamarind flakes.
    5. Stir-fry for a few seconds till the jeera and chillies start to change colour.
    6. Add the turmeric and hing, and mix well.
    7. Add the drained methi leaves.
    8. Stir-fry till they cook and shrink in size. Be careful that the methi does not dry.

    9. Take the kadhai off the heat and let the ingredients cool till just warm.
    10. Transfer the ingredients to the chutney jar of a mixer-grinder.
    11. Add some salt.
    12. Using a little water, grind the ingredients to a coarse paste.
  3. Serve Menthi Kura Roti Pachadi with hot rice topped with sesame oil, idlis, or dosas.
Menthi Kura Pachadi | Andhra Methi Chutney
Menthi Kura Pachadi | Andhra Methi Chutney

Kalchina Vankaya Kothimira Pachadi – Andhra Style Roasted Brinjal and Coriander Chutney

It has been a while since I posted a recipe with Brinjal. That is quite an achievement given how much I like this vegetable. To remedy this situation, yesterday I made Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney.

Normally when I have the large brinjal, I make Vankaya Pachi Pulusu or Vankaya Perugu Pachadi. Yesterday, however, I wanted something spicy and easy to make and so I made this Vankaya Kothimira Pachadi.

In Andhra, we normally eat this pachadi with rice, but it tastes great with Idli and Dosa as well.

Kalchina Vankaya Kothimira Pachadi

How To Make Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney

Kalchina Vankaya Kothimira Pachadi - Andhra Style Roasted Brinjal and Coriander Chutney
Print
Kalchina Vankaya Kothimira Pachadi - Andhra Style Roasted Brinjal and Coriander Chutney
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
This is a recipe for Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney. You can eat this with rice, or then with idli and dosa.
Cuisine: Indian
Servings: 1 Cup
Author: Aruna
Ingredients
  • Large Brinjals or Bharta Baingan - 1 Large After Roasting you should get a of of pulp
  • Leaves Fresh Coriander - 2/3 Packed Cup
  • Green Chillies - 3 or 4
  • tsp Tamarind Paste - 1
  • Turmeric - A Large Pinch
  • Red Chilli - 1
  • Salt to Taste
For Tempering
  • tsp Udad Dal or Minapappu - 1/2
  • tsp Rai or Avalu - 1/2
  • tsp Oil - 1
Instructions
To Prepare the Brinjal
  1. Wash and dry the brinjal.
  2. Coat the entire surface with a few drops of oil.
  3. Over low to medium flame, roast the brinjal till the skin is completely charred. Rotate at regular intervals.
  4. Let the brinjal cool.
  5. Peel and mash the brinjal.
To Make Kalchina Vankaya Kothimira Pachadi
  1. Grind the mashed brinjal, coriander, tamarind paste, turmeric, and green chillies to a smooth paste.
  2. Add salt and mix well.
  3. In a ladle, heat the oil.
  4. Add the mustard seeds and wait till they splutter.
  5. Add the udad dal and fry till golden brown.
  6. Add the split red chilli and mix.
  7. Turn off the heat.
  8. Add the tempering to the Vankaya Kothimira Pachadi.

 

Andhra Style Roasted Brinjal and Coriander Chutney

Pachi Mirapakaya Pachadi: Andhra Style Green Chilli Chutney

Pachi Mirapakaya Pachadi - Andhra Style Green Chilli Chutney

Pachi Mirapakaya Pachadi or Pachi Mirapakaya Kharam is a traditional green chilly chutney from Andhra Pradesh. Traditionally, it is made by pounding together the ingredients using a Mortar and Pestle. Chutneys made this way are called “Roti Pachallu” in Andhra Pradesh.

Mention “Roti Pachadi” to any Andhra and you will see them smile from ear to ear. 🙂 “Roti Pachadi” literally means chutneys made using a mortar and pestle. Using the traditional traditional grinding stone, gives chutneys a unique taste and texture that a mixer-grinder cannot replicate. I have been meaning to document the rich collection of “Roti Pachallu” and I hope this pachadi is a great start.

Yesterday, I made Pachi Mirapakaya Kharam Pachadi (Andhra Style Green Chilli Chutney) using this traditional way after ages and the result was amazing.

Pachi Mirapakaya Pachadi is very very spicy and just a dab of it is enough to satisfy any craving for spicy food. I ate it as a side for Mudda Pappu Annam yesterday.

You could also try the Maharashtrian-style Green Chilli Pickle or Hirvi Mirchi cha Thecha.

How to Make Pachi Mirapakaya Pachadi

Pachi Mirapakaya Kharam Pachadi - Andhra Style Green Chilli Chutney
Print
Pachi Mirapakaya Kharam or Pachadi - Andhra Style Green Chilli Chutney
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pachi Mirapakaya Kharam is very very spicy and just a dab of it is enough to satisfy any craving for spicy food.
Course: Chutney
Cuisine: Andhra Pradesh, Indian
Servings: 1 /2 Cup
Author: Aruna
Ingredients
  • 30 Spicy Green Chillies or Pachi Mirapakayalu
  • 3 Handfuls Fresh Coriander Leaves or Kothimeera
  • 1 tsp Rai, Mustard Seeds or Avalu
  • 1/4 tsp Methi, Fenugreek Seeds or Menthulu
  • 2-3 tbsp Oil
  • Salt to Taste
Instructions
  1. Ensure that the green chillies are dry. I dried them on a cotton cloth for about 2 hours. Do not cut the chillies. Keep them whole.
  2. Ensure that the fresh coriander is dry. I dried them on a cotton cloth for about 1 hour. Do not dry it longer or it will wilt.
  3. In a shallow pan, heat the oil.
  4. Turn the heat down to low-medium.
  5. Add the mustard seeds and wait till they start to pop.
  6. Add the fenugreek seeds and saute till they start to change colour.
  7. Add the green chillies.
  8. Saute till they start to change colour. Ensure that the heat is low-medium, otherwise the green chillies will pop.
  9. Add the coriander and saute till it wilts.
  10. Turn off the heat and let the mix cool to room temperature.
  11. If you are using a mixer-grinder, pulse to a coarse paste along with some salt.
    Or
    If you are using a mortar and pestle, grind in small batches to a coarse paste. Do not pound as the green chilli pieces will fly.
  12. Enjoy with rice, roti, idli, or upma.
Recipe Notes

If the green chillies are wet, damp or cut, they will start "exploding" as you saute them.

If the chillies start popping, just cover the pan with a plate for a few minutes.

Do not grind into a smooth paste. The Pachi Mirapakaya Pachadi should be coarse in texture.

Eat with caution as it is very spicy.

If you want variety, add some mint leaves.