Menthi Pulusu

Ingredients

• - 250g fenugreek seeds
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. 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. Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and cook 6 minutes.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Simmer: Cook on medium heat 12 minutes. The fenugreek gives a distinctive pleasant bitterness.
8. Add jaggery: Add 1 tsp jaggery to balance the bitterness of fenugreek.
9. Adjust consistency: Menthi pulusu should be thin but intensely flavoured.
10. Serve: Adjust salt. This is a traditional Andhra digestive preparation. Serve with steamed rice.