Menthi Pachadi

Method

1. 1

   Toast fenugreek seeds: Dry roast 1 tsp fenugreek (menthi) seeds in a pan 3-4 minutes until dark golden. Be careful — they become bitter if burnt. Cool.

2. 2

   Dry roast other spices: In the same pan roast 1 tbsp chana dal, 2-3 dried red chillies and 1 tsp cumin 3 minutes. Cool.

3. 3

   Fry shallots and garlic: Heat 1 tsp oil. Fry 5 shallots and 4 garlic cloves until golden. Cool.

4. 4

   Blend: Add toasted fenugreek, roasted dals, fried shallots and garlic, a marble-sized tamarind and salt to a blender. Add 1 tsp jaggery. Blend with minimal water to a thick paste.

5. 5

   Taste: Menthi pachadi has a distinctive pleasant bitterness from fenugreek balanced by jaggery. Adjust balance.

6. 6

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies and curry leaves.

7. 7

   Pour tempering: Pour sizzling tempering over the chutney.

8. 8

   Mix well: Mix the tempering through the pachadi.

9. 9

   Adjust: Taste and balance bitterness with more jaggery if needed.

10. 10

    Serve: Menthi pachadi is an Andhra digestive condiment. Serve with rice or use as a marinade for meats.