Menthya kaddi chutney ( methi stem chutney) fenugreek stems

Ingredients 

Tender stems / stalks of menthya soppu (methi leaves) —1 cup

Coriander leaves chopped—1/2 cup

Curry leaves—1/4 cup

Coconut grated—1/2 cup

Channa dhal—1 tablespoon 

Urad dhal—1 tablespoon 

Green chillies—2

Tamarind—small lemon size.

Asafoetida—1/4 teaspoon 

Jaggery powder—1 tablespoon 

Oil -1 teaspoon 

Salt to taste 

Method 

Wash and chop tender menthya stems.
Wash coriander leaves and curry leaves. 

Now heat oil in a pan ,once hot add channa dhal, urad dhal, green chillies, asafoetida, sauté for a while.Once channa dhal turns brown add stems of methi, coriander leaves, curry leaves.

Fry them on medium flame till methi stems turn soft.

Now add in grated coconut, tamarind and sauté for a few minutes.

Switch off the stove. Keep it aside to cool completely.

Transfer the fried masala to mixer jar with  salt and jaggery powder.

Grind  to a coarse chutney paste.

Now  prepare for seasoning  (oggarane)

Take a tablespoon of ghee in a laddle, once hot add 1 teaspoon of mustard seeds,1 /2 teaspoon of methi seeds, 1/2 teaspoon of urad dhal.  When done pour on chutney and mix well

Serve chutney with dosa, chapattis, rotti or rice