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.
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
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 salt, and leave in the colander to drain.
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.
Reduce the amount of dals used in the tempering.
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.