Here is a Karnataka style Menthe soppina chutney recipe for rice i.e Methi leaves chutney recipe | Fenugreek leaves chutney (Vendhaya keerai chutney or Vendhaya keerai thogayal for rice in Tamil) is an easy, yummy side dish for rice. This Indian style chutney recipe tastes great when mixed with plain rice adding few drops of ghee. Children who refuse to eat methi leaves for its bitterness would love to have this chutney without any complaints.
I started making this Vendhaya keerai chutney at least once in a week for our lunch and skip making kuzhambu on that day. A papad and a simple poriyal / dry curry along with this vendhaya keerai thogayal rice is a best lunch combo for me. You can even pack this for school, college and office lunch box.
The quantity of consumption of Methi leaves would be more in this chutney form. You can reap all the health benefits of Fenugreek leaves easily. Friends, do check out this Methi leaves chutney recipe with step by step pictures and video. I am sure you will love it.
Menthe soppina chutney recipe video
Methi Leaves Chutney Recipe | Vendhaya Keerai Chutney | Menthe soppina chutney
Healthy, easy and tasty Methi leaves chutney / Fenugreek leaves chutney recipe for rice. We call it as Vendhaya keerai thogayal in Tamil.
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- 2 cups Methi leaves
- 1 tbsp Cooking oil
- ½ tsp Mustard seeds
- 1 tbsp Urad dal
- ½ tsp Cumin seeds
- ¼ tsp Hing / Asafetida
- ½ tbsp Coriander seeds
- 2 to 3 Red chilli
- Tamarind – Gooseberry size
- Curry leaves – few
- 1 tbsp Jaggery
- ¼ tsp Turmeric powder
- Salt & water As needed
To Temper:
- 1 tsp Ghee
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 Red chilli
- ¼ tsp Hing / Asafetida
- Curry leaves few
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Clean and remove the methi leaves from the stalk and set aside.
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Wash it well. Heat oil in a kadai.
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Splutter mustard seeds, urad dal, red chilli, curry leaves.
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Add onion, garlic, methi leaves and turmeric powder.
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Saute till onion becomes transparent and methi leaves shrink in quantity.
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Cook for sometime and switch off the flame.
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Add tamarind, salt and jaggery. Cool down.
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Grind to a smooth paste adding required water. Collect in a bowl.
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Heat oil in a kadai. Temper mustard seeds, urad dal, red chilli, hing and curry leaves.
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Add to the methi leaves chutney and mix well.
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Enjoy mixing with plain rice adding few drops of ghee.
Adding a piece of jaggery helps to balance the taste and bitterness.
Saute well till Methi leaves shrink in quantity and cooks well. It helps to reduce the bitterness.
Adjust the red chilli as per your taste.
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How to make Methi Leaves chutney recipe
Clean and remove the stalk from the leaves. Discard the stalk and wash the leaves. Set aside.
Heat oil in a kadai. Splutter mustard seeds, urad dal, hing, cumin seeds, red chilli, curry leaves, coriander seeds.
Add onion, garlic and saute till onion becomes transparent. Add methi leaves and saute till it shrinks in size and cooks well.
Switch off the flame. Add jaggery, tamarind, salt and grind to a smooth paste adding required water.
Collect in a bowl. Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, hing and curry leaves.
Add to the methi chutney and mix well. Serve with plain rice adding few drops of ghee.
Try this easy, healthy Methi leaves chutney recipe for rice. You will love it
