Saturday, December 16, 2017

Vendhaya Keerai Nellikai Thogayal/Thuvayal | Methi Gooseberry Chutney | Gluten Free and Vegan Recipe

Methi Leaves Chutney

Hi Supermoms,

We all know that fenugreek leaves , popularly known as 'Methi' in India, is so full of nutrients. The slight bitter taste makes it unpopular especially among children. I am sure many of you must be using methi leaves to make dal or might be adding them in your dough to make chapathi , poori or theplas. 

But, have you tried making Methi Thogayal aka Chutney to enjoy with rice or as a side to chapathi/roti? 

The first thought that will come to your mind is "will the chutney taste bitter?". Well, I am going to add two other ingredients in this recipe along with methi leaves, that are great for our heath and also balances the bitterness of the leaves- gooseberry and jaggery. Both these ingredients add so much more character to the chutney and makes it so tasty . 

In Tamil Language, we call all the coarsely ground (and thick) chutney as 'Thogayal' and they are usually served as the first coarse in our lunch platter along with hot rice and ghee ( clarified butter). 

If you are serving it along with any tiffin or Indian breads, you can make it a little more diluted and can grind it more finely. 

This thogayal can be used in so many other different ways - spread for your bread or tortillas, dips and side dish for any tiffin . 

Vendhaya Keerai Nellikai Thogayal:

Preparation time : 10 minutes
Cooking time : 15 minutes 
Serves : 6
1 cup = 250 ml cup
Storage : You can store the thogayal( thick chutney) for 3-4 days when refrigerated and stored in a clean, odour free and dry container .

Ingredients :

2 cups packed methi/fenugreek leaves ( remove stem , use only the leaves)
1/2 cup coriander leaves ( you can use the stem also)
3 medium size gooseberries ( remove seed, chop them roughly)
1 tablespoon urad dal/ husked and split black gram 
3-4 dry red chillies ( adjust according to the heat of the chillies)
1 teaspoon dhania/coriander seeds
1 teaspoon mustard seeds
 2 teaspoons jaggery ( powdered)( if you do not have jaggery, you can also use brown sugar or regular sugar)
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste
1 tablespoon oil ( I use sesame oil)

Method :

1. Heat a pan or kadai with 1 teaspoon of oil over low flame .
2. Add mustard seeds, coriander seeds, urad dal and dry red chillies.

3. Allow them to turn light brown and fragrant .
4. Transfer this to the jar of a mixer and place the pan back on low flame.

5. Now add the gooseberries and fry them over low flame for 3-4  minutes.
Chef tip : This step will take 3-4 minutes only. 

6. Add the fenugreek leaves, coriander leaves , turmeric powder and fry till they wilt and the excess water is absorbed and transfer it to the jar of a mixer.

7. Add jaggery powder, asafoetida, salt and grind the mixture coarsely using approximately 1 tablespoon of water.
Chef tip : If you are making as a chutney to be served along with tiffin, you can add more water and grind smoothly. 
8. Transfer this ground thogayal/chutney to the serving bowl and add the remaining sesame oil and mix well. 
Chef tip: Alternatively, you can heat the remaining oil and temper with mustard seeds and pour it into the chutney.

Your healthy and delicious Methi Goosebery Chutney is now ready to be served. 

Vendhaya Keerai Thogayal

Happy Cooking !

With love,


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