Menthi Pulusu

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

2. 2

   Toast fenugreek seeds: Dry roast 1 tsp fenugreek (menthi) seeds in a pan 2-3 minutes until golden and aromatic. Do not burn — they turn very bitter if overcooked.

3. 3

   Make base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add toasted fenugreek seeds, 4 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and cook 6 minutes.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 12 minutes. The fenugreek gives a distinctive pleasant bitterness.

8. 8

   Add jaggery: Add 1 tsp jaggery to balance the bitterness of fenugreek.

9. 9

   Adjust consistency: Menthi pulusu should be thin but intensely flavoured.

10. 10

    Serve: Adjust salt. This is a traditional Andhra digestive preparation. Serve with steamed rice.