Methi chutney - Fenugreek leaves Dip - Methi Thogayal - Healthy side dish for rice / idli / dosa

I brought other day a bunch of methi leaves. Initially I wanted to make some gravy for Chapati. But kids asked for something else. So it was left in the fridge for sometime. When I was talking to my mum she recommended to make thogayal which is without coconut, ginger, garlic or onion. So I have decided to give it a try. Initially I was not sure about the taste and worried that it might turn out to be bitter. But to my surprise it tasted good.
Methi leaves - 2 cup (take out just leaves)
Urad dhal - 1 tablespoon
Bengal gram dhal - 1.5 tablespoon
Red chillies - 7-9 ( adjust to your spice level and chillies spice level)
Salt to taste
Tamarind - 1 marble size ( soak it in 2 tablespoon of hot water for 30 mins)
Oil - 2 teaspoon


Heat the pan and add oil. When it is hot add urad dhal, chillies and bengal gram dhal (chana dhal) and fry till dhals are brown in color. Remove it from the oil. In the same oil add methi leaves and fry till they are wilt. Remove it from fire. Switch off the flame. Let it cool down. Transfer Dhal, chillies, salt, soaked tamarind to blender or food processor or mixie and grind to coarse paste. Add methi leaves with water used soak tamarind and additional required water. Add water little by little as required. Grind to smooth paste. Transfer to serving bowl
Serve with idli / dosa/ rice