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
Quick Notes for US & Abroad Kitchens
- Fresh vs Frozen Methi: Fresh methi bunches are readily available at Indian grocers like Patel Brothers or Subzi Mandi. If fresh leaves are unavailable, frozen chopped methi leaves (thawed and gently squeezed of excess water) work equally well.
- Managing Bitterness: Sauteing the fenugreek leaves thoroughly in oil until completely wilted and dark green significantly mellows the natural bitterness. Do not omit the small piece of jaggery or dark brown sugar, as it balances the taste without making the chutney sweet.
- Lentil Roasting: Roast the urad dal on medium heat until fragrant and golden brown to give the chutney a rich, nutty foundation.
- Storage & Serving: Keeps well in an airtight glass container in the refrigerator for 4 to 5 days. Reheat gently or bring to room temperature before mixing with hot sona masoori or jasmine rice and melted ghee.
Methi Leaves Chutney Recipe | Menthe Soppina Chutney
Equipment
Ingredients
Main Ingredients
- 2 cups Methi leaves approx. 50 g / 1.8 oz
- 1 tbsp Cooking oil approx. 15 ml / 0.5 fl oz
- ½ tsp Mustard seeds
- 1 tbsp Urad dal approx. 15 g / 0.5 oz
- ½ tsp Cumin seeds
- ¼ tsp Hing / Asafetida
- 1 tsp Coriander seeds
- 2 to 3 Red chilli
- Tamarind Gooseberry size / approx. 10 g
- Curry leaves few
- 1 tbsp Jaggery approx. 15 g / 0.5 oz
- ¼ tsp Turmeric powder
- Salt & water As needed
To Temper:
- 1 tsp Ghee approx. 5 ml
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 Red chilli
- ¼ tsp Hing / Asafetida
- Curry leaves few
Instructions
Method
- Clean and remove the stalk from the leaves. Discard the stalk, wash the methi leaves well and set aside.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, hing, cumin seeds, red chilli, curry leaves and coriander seeds.
- Add chopped onion and crushed garlic (if using) and saute till the onion turns transparent. Add the cleaned methi leaves and saute till they shrink in size and cook well.
- Switch off the flame. Add jaggery, tamarind and salt. Allow the mixture to cool down completely, then grind to a smooth paste adding required water.
- Collect the ground chutney in a serving bowl. Heat oil or ghee in a small tadka pan and temper mustard seeds, urad dal, red chilli, hing and curry leaves.
- Add the tempering to the methi leaves chutney and mix well. Serve with hot plain rice adding a few drops of ghee.
Video
Notes
- Leaf Substitution: You can replace Methi leaves with Palak / Spinach, Amaranthus / Arai keerai or mulai keerai.
- Balancing Bitterness: Adding a small piece of jaggery helps to balance the taste and bitterness.
- Sauteing: Saute well till Methi leaves shrink in quantity and cook well. This helps to reduce the bitterness significantly.
- Spice Level: Adjust the red chilli as per your taste.
- Variations: For variations and more yield, you can saute 1 finely chopped big onion and 5 crushed garlic cloves before adding methi leaves and make this chutney.
Sharing is caring
Try this easy, healthy Methi leaves chutney recipe for rice. You will love it
