Recipe Cooked, Photographed and Written by Praveena
PrepTime:2-3hrs CookTime:10 mins Cuisine:Indian
Menthaku Podi / Methi Leaves Chutney Powder, is what I made after emptying a jar of Moringa Leaves Chutney Powder/ Munagaku Podi that I shared before. I just cant keep it empty, by rule of fact of South Indian household, it has to be filled with some new podi / powder.
Most of the times, I include leafy greens in my chutney powders. My kids happily eat chutney powders as a dip / side with the main meals, so I make it a point to hide greens in this way. We all loved this combination of methi leaves.. Do give a try, I bet you will love it too!! 🙂
Methi / Fenugreek Leaves are used as a traditional remedy for diabetes and loss of appetite, dandruff problems, to stimulate milk production in breastfeeding women and reduces inflammation inside the body. Moreover it adds flavor and spice to food. (info from internet)
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
My other Chutney Powder recipes here⇒ Powder / Podi
Chutney recipes Collection here⇒ Chutney / Pachchadi / Dip
Breakfast recipes here⇒ Breakfast / Tiffin
- Methi Pulao / Rice with Fenugreek Leaves
- Munagaku Pulihora / Moringa / Drumstick Leaves Rice
- Pudina-Carrot Rice / Mint-Carrot Rice
YOU TUBE VIDEO RECIPE BELOW:
- Fresh Fenugreek Leaves / Menthaku / Methi ke Patthe – 1 cup
- Peanuts / Palli / Ground nuts – 1 tablespoon
- Salt – as per taste (2 teaspoons)
- Sesame Seeds / Nuvvulu / Til – 1 tablespoon
- Urad Dal / Minapappu / Skinned Black Lentils – 1 tablespoon
- Dry Whole Red Chillies – 10 to 12
- Garlic Pods – 5 (optional)
- Sesame Seeds / Nuvvulu / Til
- Garlic Pods
Step wise pics Procedure:
- Pluck the leaves of methi / fenugreek from its stem. We need a cup of leaves. Wash and pat dry them using a kitchen towel.
- Spread the leaves on a plate and leave them for 2-3 hrs on kitchen platform or in bright sunlight. Let them dry and shrink.
- Get all the ingredients at one place.
- Put a frying pan on stove top under medium flame.
- Add the peanuts / groundnuts, urad dal / minnappappu and sesame seeds / nuvvulu into the pan.
- Roast them by stirring continuously, until they turn light brown in colour and you get a pleasant aroma.
- Now add the dry red chillies and garlic cloves (optional).
- Let them roast for about a min, until the red chillies turn to dark colour.
- Switch the flame off and then add the menthaku / methi leaves. Keep stirring for a min.
- Put the pan aside and set to cool down completely.
- Transfer all the roasted ingredients and salt into a spice blender / mixie.
- Grind them into a coarse powder and store in an air-tight container. Done!!
- Be aware, methi might turn bitter if its not used properly in cooking, so don’t do any multi-tasking while cooking this powder.
- Keep stirring continuously while dry roasting the ingredients. No multi-tasking please!
- Adjust the salt and spice as per your taste.
- Let the roasted ingredients cool completely and only then grind/blend. If not the powder would be wet and would not have long shelf life.
- Always use a clean & dry spoon for serving.
- For longer shelf life, store it in an air-tight container at a cool dry place.
- It stays fresh up to 1-2 months.
- We had this, methi leaves chutney powder, as a side with steamed plain rice topped with fresh homemade ghee / clarified butter.
- There wasn’t any bitter taste at all in the powder, which was possible with the tips that I followed.
- This chutney powder goes very well as a condiment for any Indian breakfast or with plain rice, as a topping for salads, wraps.
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