Fenugreek Coriander Thokku

Fenugreek Coriander Thokku/Chutney is a rare and lovely combination of two of my favorite greens. This is again one of my grandma's recipes, and can't go wrong anytime. It is a great item to prepare when we have time and preserve for future use. It tastes great with hot steamed rice or a great side dish for chapathi or a tangy-savory spread for breads. Definitely won't let you down when you are racing against time.

Ingredients:
Fresh fenugreek leaves - 3 cups - packed tightly
Cilantro - 1 cup - packed tightly
Tamarind - size of a blueberry/gooseberry
Salt - to taste
Gingelly Oil/Sesame oil - 3 tbsp or more if preserving
Pearl onions - 5 chopped fine
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Chilli powder - 1/2 tsp

Method:
Steam the cleaned fenugreek leaves and coriander leaves with tamarind in a stove top with enough water. Alternatively you can microwave the greens for 2 mins with 2 tbps of water and tamarind. Allow it to cool and pulse for 10 - 20 secs in a blender to a coarse paste without adding any water. Note that blending too much would make it gooey. Heat gingelly oil in a skillet and add the turmeric powder, asafoetida and chopped onions. Saute until the onions are transparent. Now add the ground greens paste and salt and give a quick mix. Allow to cook in medium flame until it starts leaving the sides of the pan and oil starts oozing out. Turn off the heat and add the chilli powder, mix well. Serve hot with steamed rice or store in a clean container. You may top with more gingelly oil and pop it in refrigerator for a longer life. 

I am sending this thokku to Pickle Mela at Hima's Snackorama and also to Herbs & Flowers in my Platter - Cilantro, event by PJ, happening in my blog.

Also sending this to Srivalli's Condiment Mela.