Menthiya Thogayal (Tangy Fenugreek Spread) | Foodomania

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Menthiya Thogayal (Tangy Fenugreek Spread)

Mar 07, 2013         6 comments.

Fenugreek has three culinary uses: as an herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). In this recipe, I used the leaves to create a delicious spread along with some Tamarind!

South Indians rely on Tamarind for the tang. Almost every stew we make has some or the other form of tamarind. The tamarind also offsets the bitterness of fenugreek leaves in this recipe. Besides, this recipe makes a regular appearance on our menu. I’ve perfected it over time and now it is one of my easiest signature dishes! 😉

Fenugreek Pesto | Methi Chutney – The Recipe

You’ll need –

Wash the leaves extremely well.

Soak tamarind in very little warm water for 5 minutes. This helps to extract its pulp easily.

To a blender, add the dry red chilli, softened tamarind

Blend to a coarse paste.

Add the washed leaves, salt & turmeric and a few drops of water.

Grind to a fine paste.

On a pan with high sides, heat oil & add cumin & flax seeds. Fry until they splutter.

Add the green paste to the oil.

Mix well. Add some jaggery / sugar to further offset the bitterness. Let that cook, while you stir occasionally.

Keep cooking on medium flame for 10 minutes until it reduces to a thick paste.

Store in air tight bottle and in the refrigerator upto 10 days.

Can be eaten as a spread on breads, with Idli, dosa, rice, etc.

Print

Menthiya Thogayal (Tangy Fenugreek Pesto)


  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 cups 1x
Scale

Ingredients

  • 4 cups fresh Fenugreek leaves (Methi / vendhayam)
  • 46 Dry Red Chilli (adjust for spice)
  • 1/4 cup Tamarind fruit, softened by 1/4 cup warm water
  • 2 tsp Turmeric Powder
  • 2 tsp Salt (adjust to taste)
  • 1 tsp Jaggery / Sugar

For tempering

  • 3 TBsp Vegetable Oil
  • 2 tsp Cumin Seeds (jeera)
  • 2 tsp Flaxseeds (alsi) {optional}

Instructions

  1. Wash the leaves extremely well.
  2. Soak tamarind in very little warm water for 5 minutes. This helps to extract its pulp easily.
  3. To a blender, add the dry red chilli, softened tamarind. Blend to a coarse paste.
  4. Add the washed leaves, salt & turmeric and a few drops of water. Grind to a fine paste.
  5. On a pan with high sides, heat oil & add cumin & flax seeds. Fry until they splutter.
  6. Add the green paste to the oil.
  7. Mix well. Add some jaggery / sugar to further offset the bitterness. Let that cook, while you stir occasionally.
  8. Keep cooking on medium flame for 10 minutes until it reduces to a thick paste.
  9. Store in air tight bottle and in the refrigerator upto 10 days.

  • Category: Pesto
  • Cuisine: South Indian





6 Comments on “Menthiya Thogayal (Tangy Fenugreek Spread)

  1. Love this one, looks so different, have not tried this way. Actually I follow you in facebook. Thanks for visiting my page.

  2. Looks very healthy and unusual- I wonder what it would be like served with pasta like Italian pesto? Maybe noodles would be good?

    1. No Saro!! 🙂 I don’t think it’d be a good idea to mix this with Pasta… unless you want a South Indian flavored Pasta! 😉 this works well as a spread on chapatis, breads, pooris or as a side to idli, dosa etc..

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