Menthikura Pachadi (Fenugreek Leaves Chutney)

Ingredients:

Menthi kura (Fenugreek Leaves) - 2 bunches (only leaves)

Red chillies - 2-3

Bengal gram - 1 tbsp

Urad dal - 1 tbsp

Fenugreek seeds - 1/8 tbsp

Tamarind - goose berry size

Turmeric - 1/4 tbsp

Coriander leaves - 2 tbsp

Salt - as per taste

Oil - 1 tbsp

For seasoning:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Asafoetida (Inguva) - pinch

Oil - 1 tbsp

Procedure:

1. Wash, clean and separate methi leaves from stems and set aside.
2. Take a pan, heat oil, add bengal gram, urad dal, fenugreek seeds, red chillies and fry them until they slightly alter their color.
3. Transfer all the fried ingredients in to mixer jar and grind.
4. In the same pan, add methi leaves. Fry them until the raw smell is disappeared. Probably it might take 2 minutes. Add tamarind, turmeric, salt and let them cool.
5. Now transfer the methi leaves in to ground coarse mixture and run the mixer once so that all the ingredients are mixed well.
6. Take a small pan, heat oil, add mustard seeds, cumin seeds, urad dal, asafoetida and stir well.
7. Finally add the seasoning in to chutney and garnish with finely chopped coriander leaves. Serve with plain rice and ghee.