Menthi Pudina Pachadi | Fenugreek and Mint leaves Chutney – Andhra style

Fenugreek and Mint Chutney

[puh cha di ~ Telugu; may thih  ~ Hindi]

I hate to confess. In my newfound fervor for blogging, here’s the scene behind the closed doors – the laundry basket brimming with soiled clothes waiting to be picked up for a wash, washed clothes given the silent treatment inside the dryer, living room screaming to be re-claimed from my toddler’s toys scattered all over and I dare say anything further than this, lest I start to feel a panic attack. They have a way of making me sluggish, I’d rather say overwhelmingly so. Not so funnily enough, instead of attending to the chores left to be deliberately forgotten, all I want to do is blog more and cook less today.
When the clock struck 11:oo subtly reminding me of the upcoming lunch hour, I wanted to wash my hands off with just a one dish wonder. Well, my toddler has to eat, so rice has to go in the cooker. How about just a little something with rice then?
Skimming through the refrigerator, I found a bunch of methi leaves promising me that perfect escape from kitchen slavery. It reminded me of the flavorful chutney my mother-in-law had made long back and how I had licked it off my plate. Quick to realize that I ran short of methi leaves, I picked up a small bunch of mint leaves as well and made this recipe. The outcome surprised me, as mint and fenugreek aromas did not wage a war. Instead, they were sitting hand in hand in perfect harmony giving a well-balanced sublime flavor, that kept me asking for more. The nuttiness of the peanuts and the silent sweetness of the jaggery lifted my soul as they sank into the depths of my gut.
Don’t wait until your laundry fills up to try it. It is a perfect accompaniment for Dosa, Idli, Chapati or simply steamed rice (as shown here).
Things you’ll need:
  • 1 small bunch of Fresh Methi / Fenugreek leaves
  • 1 small bunch of mint / pudina leaves (an addition to the original recipe)
  • 1/4 cup Peanuts roasted
  • marble sized Tamarind
  • marble sized Jaggery
  • 3-4 dried Red chillies
For tempering:
  • 2 tsp peanut oil
  • 1 tsp Mustard seeds
  • a pinch of Hing / Asafoetida

How it’s done:
  • Peanuts are easily roasted, heated in the microwave for about 2 mins in 30 sec intervals. Just remember to check in between. Or they can be dry roasted the regular way on a kadai or skillet.
  • In a kadai or small skillet, temper mustard and hing in 1 tsp hot oil. With a spoon, scoop out only the spluttered mustard and hing and keep aside.
  • Add the remaining oil to the kadai / skillet. When hot, add in the red chillies and tamarind and sauté until the red chillies are brown. Do not burn the tamarind. Scoop them out and keep aside.
  • In the same skillet, sauté the methi and mint leaves until all of the sizzling stops. They can be sautéed separately as well. Spread them out on a plate and let cool.
  • In a blender, grind all the ingredients except the tempering, together with salt,  jaggery and some water to a smooth paste. Add water just enough to let the blades move. Too much water tends to ruin the flavor, not only the consistency.
  • Remove into a bowl, garnish with the tempering and serve.

{Just washed fenugreek leaves}

{Roasted Ingredients}

{Menthi koora Pachadi ready for tasting}
Tip:
If methi and mint leaves are not sautéed well enough, the chutney can turn out bitter.

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