Vendhaya Keerai Thuvayal (Methi Chutney)

I have a whole variety of dishes that I make with fresh fenugreek leaves. Methi Pulao, Methi Mutter Malai, Palak Methi Dal, etc. But I realized I'd almost never tried to use the leaves in any kind of south Indian cooking. This one time that I brought home a fresh bunch, I decided not to go down the Aloo Methi path and tread on my other tried and tested route instead. The route which leads me to the tangy, spicy paste we all know as a thuvayal or thogayal.

1 1/2 cups Fenugreek Leaves, washed and roughly chopped

1 tbsp Oil

1 tsp Mustard Seeds

2 tsp Black Gram Dal

1/4 tsp Asafoetida

2 Green Chillies

1/2 tsp Chilli Flakes

1 tsp Tamarind Paste

Salt to Taste

For the tempering:

1 tsp Oil

1/2 tsp Mustard Seeds

1/2 tsp Black Gram Dal

a pinch Asafoetida

5-6 Curry Leaves

Heat the oil and fry the green chillies, red chilli flakes, mustard, asafoetida and black gram dal for a couple of minutes. Add the fenugreek leaves and fry for 4-5 minutes. Grind the mixture along with the tamarind paste and salt. 

Heat the teaspoon of oil for the tempering in a frying ladle. Add the mustard, black gram dal and the asafoetida. When the mustard splutters, add the curry leaves. Add this tempering to the fenugreek leaves mixture.

Serve this with rice and a little ghee and some papads or vadams on the side. I expected the thuvayal to be a little bitter, but somehow, the flavour of the fenugreek leaves came through with only a hint of the bitterness.