Menthiya Thogayal (Tangy Fenugreek Pesto)

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


  • 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}


  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