Andhra Methi Chutney | Menthi Kura Pachadi | Fenugreek Leaves Chutney

I absolutely love cooking with greens and my family loves them too. One of my favourite greens in Methi (Fenugreek leaves or Menthi Kura as we call it in Telugu), despite all its reputation for bitterness. So when I had to cook with greens for a themed cooking effort, I chose to make this Andhra Style Methi Chutney that we call Menthi Kura Pachadi or Menthi Aaku Pachadi in Telugu.

Medicinal Properties of Methi or Fenugreek Leaves

The medicinal properties of Methi are well-known: it helps lower sugar and cholestrol levels; it increases milk production in lactating mothers, aids digestion, helps in weight-loss, 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.

Adapting Methi Chutney for a Renal Diet

I am not a trained dietician, nutritionist or medical professional. I adapt recipes for a family member with CKD and these are recipes that have worked for my family member. Please consult a trained nutritionist before using these recipes.

Methi leaves is one green that people on a diet to manage chronic kidney disease (CKD) can eat as it is very low on potassium. As a result, this Methi Chutney is a recipe that can be easily adapted for renal diet or kidney diet.

1. Reduce the amount of dals used in the tempering.
2. Replace the salt with a bit of jaggery.
3. You can steam or stir-fry a few kidney-friendly vegetables, and then mix them with rice and this chutney to make a one-dish meal.

More About Andhra Methi Chutney

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.

This Methi Chutney 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 this Menthi Kura Pachadi too smooth.

As with so many South Indian recipes, this is a vegan, gluten-free recipe.

The best way to enjoy this Andhra Fenugreek Leaves Chutney 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

1. Getting the Methi Ready
   1. Wash 2 cups methi leaves (100 gms) well under running water and leave them in a colander to drain.
      Pin
2. Making Menthi Kura Pachadi 
   1. Over medium heat, heat 2 tsp oil.
   2. Now, add 1 tbsp udad dal and 1/2 tbsp chana dal.
   3. Stir-fry till light golden brown. They will fry more later.
   4. Next add 1/2 tsp jeera, 2-3 red chillies, and 1/2″ ball of tamarind.
   5. Stir-fry for a few seconds till the jeera and chillies start to change colour.
   6. Add 1/4 tsp turmeric and mix well.
      Pin
   7. Finally, add the washed and drained methi leaves as well as some salt.
      Pin
   8. Stir-fry for a couple of minutes till the methi leaves soften and wilt. Be careful not to overcook the leaves such that the fenugreek leaves become dry.
      Pin
      
   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. Using a little water, grind the ingredients to a coarse paste. The texture of the Fenugreek Leaves Chutney should be grainy and rough. 
3. Serve Menthi Kura Roti Pachadi with hot rice topped with sesame oil, or as a side to dal-rice.

I had first posted this recipe in 2017 and am updating it now with better photos.

Recipe for Menthi Kura Pachadi | Menthi Aaku Pachadi | Andhra Methi Chutney

Pin

Andhra Methi Chutney | Menthi Kura Pachadi | Menthi Aaku Pachadi

Aruna

This is the recipe for Menthi Kura Pachadi (also called Menthi Aaku Pachadi), which is an Andhra style Methi Chutney. It is a great way to include loads of methi leaves in your diet. This recipe can also be easily adapted for a renal diet; see the Notes at the end.

This vegan, gluten-free Methi Chutney is served with hot rice and sesame oil, and eaten as the first course of a meal. You can also serve it as a side to dal-rice.

4 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniment, Chutney, Side, Side Dish

Cuisine Andhra, Gluten Free, Indian, Kidney Diet or Renal Diet, South Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 112 kcal

Ingredients

  

1x2x3x

• 2 Cups Fresh Methi, Fenugreek Leaves Menthi Aaku (~100 gms)
• 1 tbsp Udad Dal
• 1/2 tbsp Chana Dal
• 1/2 tsp Cumin Seeds
• 2 or 3 Dried Red Chillies
• 1/2" Ball Tamarind (Alternate: 1/2 tsp Tamarind Paste)
• 1/4 tsp Turmeric
• 1 tbsp Oil (I used Sesame Oil)
• Salt to Taste

Instructions

 

Getting the Methi Ready

• Wash 2 cups methi leaves (100 gms) well under running water and leave them in a colander to drain.

Making Menthi Kura Pachadi

• Over medium heat, heat 2 tsp oil.
• Now, add 1 tbsp udad dal and 1/2 tbsp chana dal.
• Stir-fry till light golden brown. They will fry more later.
• Next add 1/2 tsp jeera, 2-3 red chillies, and 1/2″ ball of tamarind.
• Stir-fry for a few seconds till the jeera and chillies start to change colour.
• Add 1/4 tsp turmeric and mix well.
• Add the washed and drained methi leaves as well as some salt.
• Stir-fry for a couple of minutes till the methi leaves soften and wilt. Be careful not to overcook the leaves such that the fenugreek leaves become dry.
• Take the kadhai off the heat and let the ingredients cool till just warm.

Grinding the Methi Chutney

• Transfer the ingredients to the chutney jar of a mixer-grinder.
• Using a little water, grind the ingredients to a coarse paste. The texture of the Fenugreek Leaves Chutney should be grainy and rough.

Serving Suggestions

• Serve Menthi Kura Roti Pachadi with hot rice topped with sesame oil, or as a side to dal-rice.

Notes

1. 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 salt, and leave in the colander to drain.
2. Methi leaves is one green that people on a diet to manage chronic kidney disease (CKD) can eat as it is very low on potassium. As a result, this Methi Chutney is a recipe that can be easily adapted for renal diet or kidney diet.
   1. Reduce the amount of dals used in the tempering.
   2. Replace the salt with a bit of jaggery.
   You can steam or stir-fry a few kidney-friendly vegetables, and then mix them with rice and this chutney to make a one-dish meal.

I am not a trained dietician, nutritionist or medical professional. I adapt recipes for a family member with chronic kidney disease and these are recipes that have worked for my family member. Please consult a trained nutritionist before using these recipes as part of a renal diet.

Nutrition

Calories: 112 kcalCarbohydrates: 11 gProtein: 6 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 147 mgPotassium: 20 mgFiber: 3 gSugar: 1 gVitamin A: 169 IUVitamin C: 1 mgCalcium: 473 mgIron: 3 mg

Keyword Andhra Style Methi Chutney, Fenugreek Leaves Chutney, Low Potassium Recipe, Menthi Aaku Pachadi, Menthi Kura Roti Pachadi, Methi Chutney, Roti Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!