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
Keyword: Andhra Style Methi Chutney, Fenugreek Leaves Chutney, Menthi Aaku Pachadi, Menthi Kura Roti Pachadi
Author: Aruna
  • 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
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.