Menthya gojju recipe | How to make methi seeds chutney
By Latha on November 22nd, 2024
Menthya gojju recipe explained with step by step pictures and a video. Menthe gojju or methi seeds chutney is a sweet and sour side dish that can be served with hot steaming rice or any other breakfast item. This mente kaalina gojju is prepared using fenugreek seeds, red chillies, coriander seeds, cumin seeds, urad dal, chana dal, salt, jaggery, tamarind and coconut.
This menthya gojju will not be spoiled easily as we are boiling it. You can find one more similar kayi sasive gojju on this website, which is also tastes great.
bisi bele bath, veg pulav, tomato bath, curd rice, ghee rice, pongal, gorikayi rice bath, vangi bath, methi rice, puliyogare and pudina pulao recipes.
If you are looking for more Karnataka style chutney recipes then do visit our chutneys section.
I have made a video on this menthya gojju recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 15 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 tsp methi seeds or menthya
- 3 - 5 red chillies
- 1/2 tsp chana dal
- 1 tsp urad dal
- 2 tsp coriander seeds
- 1/4 tsp cumin seeds
- Big pinch turmeric powder
- 1/2 cup coconut
- 1 small lemon sized jaggery
- 1 small lemon sized tamarind
- 2 tsp salt or as per your taste
- 1/2 tsp oil
Ingredients for tempering:
- 1 red chilli
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 7 - 8 curry leaves
- 1/4 tsp asafoetida
- 2 tbsp cooking oil
Instructions for making menthya gojju:
- To begin with let us prepare the masala. Take red chillies, chana dal, urad dal, methi seeds, coriander seeds, cumin seeds and 1/2 tsp oil in a frying pan.
- Fry until dals turn golden brown under medium flame.
- Take coconut and the fried ingredients in a mixie jar.
- Grind it into a smooth paste by adding required water.
- Take the ground masala in a pan. Add the water as needed.
- Add salt, jaggery and tamarind as per your taste. Also add the turmeric powder.
- Mix it well and keep it for boiling. Add required water to adjust the consistency. Boil it for 2 mins by stirring frequently. Switch off the stove.
- Prepare the tempering using red chilli, mustard, curry leaves and asafoetida.
<
- Pour the tempering on the menthya gojju.
- Serve it with cooked rice and ghee. You can also serve it with any breakfast item.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!