menthikura pachadi | fenugreek leaves pickle

Methi leaves Chutney / Pachadi /Pickle – Is One of the Anti- Diabetic Friendly Pickle with Pack of Benefits. This Pickle Goes Well with Any Breakfast like Idly, Dosa And With Meals Like Rice, Flavoured Rice Etc.

This Chutney Is Tasty With Flavor of Tomatoes, Tamarind & Ginger Garlic.

Fenugreek Leaves Have Many Benefits Like Treating Bowel Problems, Diabetics, Heart Problems As Well As Reduces Blemishes.

I Roasted The Fenugreek Leaves In order To Taste Good. While Roasting The Leaves Will Gives Very Nice, Aromatic Smell.

Finally I Want Ti Highlight Some Of My Pickle / Chutney Recipes Like

Chutney | Pachadi | Pickle Recipes

Ingredients:

• Methikura ( Fenugreek Leaves) – 150 g
• Green Chillies – 60 g ( 8 )
• RedChillies – 5 g ( 5 )
• Ginger – 15 g ( Small Piece )
• Garlic – 15 g ( 10 to 15 )
• Coriander Leaves – 1 ½ Tbsps.
• Cumin Seeds ( Jeera ) – 1 Tsp
• Tomatoes – 300 g ( 5 Big Chopped )
• Tamarind – 30 g
• Turmeric Powder – 1 Tsp.
• For Tempering:
• Oil – 2 to 3
• Mustard Seeds – 1 Tbsp.
• Cumin Seeds ( Jeera ) – 1 Tsp.
• Red Chillies – 2 to 3
• Crushed Garlic – 1 Tbsp.
• Curry Leaves
• Turmeric Powder – 1 Tsp.

Preparation:

• In Pan Add Oil.
• Add Green Chillies, Red Chillies, Ginger Garlic .
• Saute Till The Garlic Turns Light Brown Colour.
• Now Add Coriander & Cumin Seeds And Mix Well.
• When They Splutter Add Methi(Fenugreek Leaves) And Close The Lid For About 5 Mins.
• Methi Releases Water.
• After 5 Mins Open And Mix Well And Again Close The Lid And Cook.
• Cook Till Methi Was Done.
• Now Open The Lid And fry The Leaves Till All Water Evaporates.
• Then Remove The Methi Leaves Mixture In Bowl And Rest At Side Till It Become Cool.
• Mean While Add Tomatoes To The Same Pan.
• Then Add Tamarind & Turmeric Powder And Mix Well.
• Now Close the Lid And Cook Till Tomatoes Becomes Soft.
• When Tomatoes Becomes Soft, Remove From Flame And Rest At Side Till It Become Cool.
• First Coarsely Blend The Methi Mixture.
• Then Add Tomatoes And Blend To Fine Paste.
• Remove The Methi Pickle From Blender to Bowl.

For Tempering:

• In Pan Add Oil.
• Then Add Mustard Seeds, Cumin Seeds, Redchillies & Curry leaves And Mix Well.
• When Garlic Turns Light Brown Colour Add Turmeric Powder And Mix Well.
• Now Add This Tempering To The Methi( Fenugreek Leaves) Pickle
• That’s it Methikura Pachadi / Fenugreek Leaves Pickle Is Ready To Serve.

Step By Step Procedure With Pictures

• In Pan Add Oil.

• Add Green Chillies, Red Chillies, Ginger Garlic .

• Saute Till The Garlic Turns Light Brown Colour.

• Now Add Coriander & Cumin Seeds And Mix Well.

• When They Splutter Add Methi(Fenugreek Leaves) And Close The Lid For About 5 Mins.

• Methi Releases Water.

• After 5 Mins Open And Mix Well And Again Close The Lid And Cook.

• Cook Till Methi Was Done.

• Now Open The Lid And fry The Leaves Till All Water Evaporates.
• Then Remove The Methi Leaves Mixture In Bowl And Rest At Side Till It Become Cool.

• Mean While Add Tomatoes To The Same Pan.

• Then Add Tamarind & Turmeric Powder And Mix Well.

• Now Close the Lid And Cook Till Tomatoes Becomes Soft.

• When Tomatoes Becomes Soft, Remove From Flame And Rest At Side Till It Become Cool.

• First Coarsely Blend The Methi Mixture.

• Then Add Cooked Tomatoes With Salt  And Blend To Fine Paste.

• Remove The Methi Pickle From Blender to Bowl.

For Tempering:

• In Pan Add Oil.

• Then Add Mustard Seeds, Cumin Seeds, Redchillies & Curry leaves And Mix Well.

• When Garlic Turns Light Brown Colour Add Turmeric Powder And Mix Well.

• Now Add This Tempering To The Methi( Fenugreek Leaves) Pickle

• That’s it Methikura Pachadi / Fenugreek Leaves Pickle Is Ready To Serve.

Menthikura Pachadi | Fenugreek Leaves Pickle

Quick Review:

Methi Kura Pachadi / Fenugreek Leaves Pickle

Ingredients

·        Methikura ( Fenugreek Leaves) – 150 g ·        Green Chillies – 60 g ( 8 ) ·        RedChillies – 5 g ( 5 ) ·        Ginger – 15 g ·        Garlic – 15 g ( 10 to 15 ) ·        Coriander Leaves – 1 ½ Tbsps. ·        Cumin Seeds ( Jeera ) – 1 Tsp ·        Tomatoes – 300 g ( 5 Big Chopped ) ·        Tamarind – 30 g ·        Turmeric Powder – 1 Tsp. For Tempering: ·        Oil – 2 to 3 ·        Mustard Seeds – 1 Tbsp. ·        Cumin Seeds ( Jeera ) – 1 Tsp. ·        Red Chillies – 2 to 3 ·        Crushed Garlic – 1 Tbsp. ·        Curry Leaves ·        Turmeric Powder – 1 Tsp.

Preparation

·        In Pan Add Oil. ·        Add Green Chillies, Red Chillies, Ginger Garlic . ·        Saute Till The Garlic Turns Light Brown Colour. ·        Now Add Coriander & Cumin Seeds And Mix Well. ·        When They Splutter Add Methi(Fenugreek Leaves) And Close The Lid For About 5 Mins. ·        Methi Releases Water. ·        After 5 Mins Open And Mix Well And Again Close The Lid And Cook. ·        Cook Till Methi Was Done. ·        Now Open The Lid And fry The Leaves Till All Water Evaporates. ·        Then Remove The Methi Leaves Mixture In Bowl And Rest At Side Till It Become Cool. ·        Mean While Add Tomatoes To The Same Pan. ·        Then Add Tamarind & Turmeric Powder And Mix Well. ·        Now Close the Lid And Cook Till Tomatoes Becomes Soft. ·        When Tomatoes Becomes Soft, Remove From Flame And Rest At Side Till It Become Cool. ·        First Coarsely Blend The Methi Mixture. ·        Then Add Tomatoes And Blend To Fine Paste. ·        Remove The Methi Pickle From Blender to Bowl. For Tempering: ·        In Pan Add Oil. ·        Then Add Mustard Seeds, Cumin Seeds, Redchillies & Curry leaves And Mix Well. ·        When Garlic Turns Light Brown Colour Add Turmeric Powder And Mix Well. ·        Now Add This Tempering To The Methi( Fenugreek Leaves) Pickle ·        That’s it Methikura Pachadi / Fenugreek Leaves Pickle Is Ready To Serve.

Note:

• Wash Fenugreek Leaves In Water.
• Fry The Fenugreek Leaves Till You Get Nice Smell.
• All Spices Like Green Chillies, Red Chillies As Per Your Taste.