We are 6 days into the A-Z blogging Marathon- Journey Through The Cuisines and the alphabet today is F.

For this alphabet,I couldn’t find a suitable recipe from Karnataka that starts with the F in kannada,so went with an ingredient that started with F in English.The recipe is an authentic one from Karnataka, Malenadu to be precise.

Male [pronounced Ma-lay] means rain and nadu is land.So you can imagine how lush and green this region would be!Malenadu covers the regions of eastern and western slopes of the Western ghats.The places include Belgaum, Chikkamangaluru,Kodagu,Shimoga,Uttara kannada, Hassan,Udupi and Dakshina Kannada district.There are plenty of rivers that originate from Malenadu region.

Coming to the recipe, this one is called bajji but has no resemblance to the Tamil nadu bajji which is a deep fried fritter. The term gojju usually refers to a tangy stew.In this dish too, tamarind is added but it does not have a gravy like consistency.This looks more like a dip.

It is a little sweet from the jaggery, a touch of heat from the chilies, a hint of bitterness from the fenugreek,a slight tang from the tamarind. It tastes so good !The original recipe uses a lot of coconut.I have cut it down a bit and followed it otherwise.

I had this with Dosa and it also goes well with idli, chapathi, steamed rice balls[unde]. Lil Angel had this with steamed rice drizzled with ghee.

 I used:
Adapted from Savi Ruchi

Kadalebele /Channa dal -1/4 cup
Uddin Bele / Urad dal- 2 tablespoons

Menthya/Fenugreek seeds -1 teaspoon

Hunise hannu/Tamarind – 1″ piece / 1 tablespoon thick extract
Mensinkaai/Red chilies-2
Bella /Jaggery – 1 teaspoon
Thengin thuri /Grated coconut- 1/2 cup
Yennay /Oil- 1/2 teaspoon
Uppu /Salt to taste

For seasoning:[Ogarnay]

Yennay/Oil- 1/2 teaspoon
Sasve /Mustard-1/2 teaspoon
Jeerege/Cumin seeds- 1/4 teaspoon
Karibevu/Curry leaves- a few
Ingu/Asafoetida powder- a pinch

Heat oil in a pan and add the channa dal, urad dal, fenugreek seeds, red chilies. Roast till golden brown.Add coconut, give it is a stir and remove from pan.Let it cool .

Take the mixture in a mixie jar, add salt, tamarind, jaggery and grind to a smooth,thick paste, adding water little by little.Remove onto a serving dish.

In a small pan , heat oil.Add mustard and cumin.When the mustard pops, add asafoetida powder and curry leaves. Pour over the prepared chutney.Mix well and serve.

We had it with dosa.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to the A-Z Challenge 

21 thoughts on “Fenugreek Seeds Chutney | Menthyada Bajji | Menthya Gojju”

  1. This is an interesting version. One of my SILs is from Tumkur region and they make menthya hittina gojju slight differently and the consistency is liquid like as in gojju.

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