Menthya kaalu gojju ( fenugreek seeds)

Ingredients 

Menthya kaalu—1/2 cup

Coconut grated— 1 cup

Tamarind soaked in water—small lemon size.

Jaggery powder—1/4 cup

Turmeric powder—1/2 teaspoon 

Curry leaves— few.

Salt to taste.

Oil—3 tablespoon 

Mustard seeds—1 teaspoon 

Jeera—1/2 teaspoon 

Masala for roasting

Channa dhal—2 tablespoon 

Urad dhal—1 tablespoon 

Asafoetida—1/2 teaspoon 

Jeera—1 teaspoon 

Pepper corns—10 to 12

Red chillies—4 to 5 

Method

On medium flame roast the masalas adding a teaspoon of oil till channa dhal turns brown and chilies pops up.  Take out from heat and keep aside to cool.

Once cooled transfer the cooled masala to a mixer jar along with coconut and grind to a smooth paste.

Method for making gojju

Heat the oil in a pan or kadai, once hot enough add mustard seeds, jeera, curry leaves, turmeric powder. When it stops spluttering add menthya seeds.

Fry the menthya seeds for a few minutes till it turns to light brown.

Now add tamarind juice and jaggery powder.mix well.

Close with a lid and let it boil for 5 minutes till menthya seeds get cooked .

Now add salt and ground masala and mix well adding water to get the right consistency.

Let it boil well. When boiled well transfer to a bowl.

Serve with cooked rice, chapattis or akki rotti.