Pudina Methi Pachadi/Mint Fenugreek Pickle

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 5-8 Servings

Ingredients

2 Cups Mint/ Leaves, tightly packed
1 Cup Methi Leaves, tightly packed
1 Medium Sized Onion, thinly sliced
2-3 Garlic Cloves, peeled
4-6 Green Chillies or add as needed, cut into halves
1/8 Tspn Turmeric Powder
Salt to Taste
1/4 Tspn Cumin(Jeera) Seeds
1/2 Lemon Sized Tamarind or add as needed
1 Tblspn Oil

For Tempering

1 Dried Chilli
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

• Wash mint leaves, methi leaves under running water & drain. Keep it aside.
• In a sauce pan; add methi leaves, pudina leaves, cumin seeds, garlic cloves, green chillies, chopped onion, oil & cover with a lid. Cook for 20 minutes on a medium-low flame. 

• Open the lid & add tamarind, turmeric powder as shown in the picture below. Cover with a lid & cook for another 5 minutes on a medium-low flame. 

• Turn off the flame & let it cool at room temperature before adding it to a mixie jar.
• In a mixie jar; add mint methi leaves mixture, salt & grind it into a smooth paste. Transfer it to a bowl.
• For tempering; heat oil in the same pan, add all the ingredients listed & saute for 1-2 minutes on medium flame. Turn off the flame.
• Add tempering to the pudina methi pachadi & mix. Serve with rice or roti.

Note: Stays fresh for 2-3 days when refrigerated.