Name: Venthaya Thogayal / Fenugreek Seeds Chutney recipe by Subhashni Venkatesh at BetterButter
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: Venthayam / Fenugreek seeds 2 tea spoons; Urad dal 6 tea spoons; Red chillies 5; Tamarind a big goose berry size; Jaggery a goose berry size; Salt to tate; Oil 2 tea spoons; Asafoetida powder 1/4 tea spoon

ABOUT Venthaya Thogayal / Fenugreek Seeds Chutney RECIPE

A very healthy, fibre rich, refreshing chutney with fantastic aroma and mixed flavours. I really feel for missing this amazing chutney all these days. I got this recipe from a guest recently and it tasted heavenly. Mix this chutney with hot steaming rice adding two tea spoons of sesame / gingelly oil and enjoy the meal. Any vegetable kootu is the best side dish for this rice.

Ingredients Serving: 4

Venthayam / Fenugreek seeds 2 tea spoons
Urad dal 6 tea spoons
Red chillies 5
Tamarind a big goose berry size
Jaggery a goose berry size
Salt to tate
Oil 2 tea spoons
Asafoetida powder 1/4 tea spoon

Instructions

Heat a pan and dry roast the fenugreek seeds in medium flame to dark red without turning it to black and keep aside.
Pour two tea spoons of oil into the pan and roast the dal, red chillies and tamarind till the dals become golden brown. Keep them aside separately.
In the blender jar first put the fenugreek seeds and powder them to a very fine powder.
Now put the roasted dal, chillies, asafoetida powder, jaggery and salt in to the jar that has the fenugreek powder.
Give few turns. Add water and grind to chutney

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