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Methi Leaves Podi


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Methi Leaves Podi Recipe, Methi sag Chutney, How To Make Methi Leaves Podi Recipe

Methi leaves can be used to make a chutney which goes well with rice or with any breakfast like idli, dosa, pesarattu and uttapam.


Methi leaves podi is an excellent chutney Read More..

About Recipe

Meth koora pachadi, Venthia keera karathuvaiyal, Methisag Chatni

How to make Methi Leaves Podi

(2 ratings)
6 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Methi Leaves Podi
Author : Vahchef
Main Ingredient : Other
Servings : 4 persons
Published date : March 11, 2019

Ingredients used in Methi Leaves Podi
• Fenugreek leaves - 2 bunch.
• Urad dal - 1 tablespoons.
• Chana dal - 1 tablespoons.
• Coriander seeds - half teaspoons.
• Cumin seeds - half teaspoons.
• Tamarind - 3 piece.
• Dry red chillies - 5-6 numbers.
• Garlic - 5-6 numbers.
• Salt - to taste.
  • Heat pan, add fenugreek leaves and saute until it is totally dry.
  • Add urad dal, chana dal, coriander seeds, cumin seeds, tamarind, dry red chilies, garlic and saute it.
  • Transfer to a blender, add salt and blend it coarsely.

Now methi leaves podi is ready to serve.

Cooking with images Fenu greek leaves , Fenu greek leaves , Methina soppu catni



Methi leaves podi is an excellent chutney spice mix powder, is a mix of fenugreek leaves or methi leaves, coriander seeds, dals, red chillies, cumin seeds ,tamarind and garlic. Methi leaves podi is highly flavorful, spicy to taste, garlicky, earthy zest from cumin and coriander seeds, tanginess of the tamarind, wonderful crunchiness from the dals and the slight bitterness from the methi leaves offers a striking feel on the palate while eating.

Podis are dry powders made with spices, dals and other ingredients like curry leaves or dried herbs like coriander and mint. While some podis like Gun Powder (Milagai Podi) are served as dry chutney with Idli, Dosa and Uttapas, can also be served with hot rice and til oil.

Methi is a very popular green herb which is also commonly known as fenugreek leaves in English, menthya in Kannada, menthe akulu in Telugu. Fenugreek is grown throughout South Asia. It has a distinct taste and smell. It is native to the Middle East. Fenugreek is also an ancient spice, mostly used in pickles. Dry roasting enhances its flavour and reduces its bitterness.

Fenugreek are used in making a lot of dishes in India. Some of the popular dishes prepared in Indian cuisine are Methi Chicken, Methi Chaman, Methi Paratha etc.  In Indian cuisine, we use both the leaf and the spice as it has a slight sweet and bitter taste.  it is used as one of the main ingredients in curry powder or to flavour spiced vinegar.

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop and frequently used in curry. It is a very popular herb cooked in the major sub-continental region of India and Pakistan, usually together with potatoes and/or spinach, and eaten with Roti or Naan(flatbread) and/or rice. It is usually eaten boiled in China, and Central and Western Asia. Major fenugreek producing countries are India, Pakistan, Bangladesh, Argentina, Egypt, France and China.

India is the largest producer of the fenugreek in the world and northern states of India like the Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra and Punjab are the major producing states of fenugreek. Green Vegetables is one most vital ingredient that we need to include in our meal.  Indian cuisine is popularly known for using a wide variety of green vegetables in their cooking.

Prepartion tips:

  • Buy methi leaves in small quantities, as the aroma will reduce if stored for too long.

Health tips:

  • Fenugreek leaves are known to be rich source of steroidal saponins that prevent the absorption of cholesterol and triglycerides.
  • If consumed twice a day, it cleans the intestines and directs the waste out of the body naturally.
  • Fenugreek is an appetizer, relieves constipation.
  • Methi leaves are rich in calcium, phosphorus and iron and its mineral and vitamin contents are also high, that’s why it is easily absorb by our body. 
  • Leafy greens provide protection against diseases like high cholesterol, heart disease, and diabetes etc.

Methi leaves podi is an excellent chutney spice mix powder which goes well with rice or any South Indian breakfast foods like Idli, Vada, Dosa, Pesarattu, Uttappam or Upma.

Enjoy Cooking and always remember that: VahrehVah is all about inspiring others to cook”!


Comments & Reviews


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Recent comments

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Rahmat Begum Posted on Sat Mar 19 2016

Now, this is something new! I'm not sure I can get this Methi leaves in my country. Can I replace the fresh leaves with the dried pre-packed leaves??

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Sugar “Sugarplum770” Plum Posted on Sat Mar 19 2016

Looks delicious.?

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lakshmi Pothuri Posted on Sun Mar 20 2016

healthy recipe?

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Veena Vishwanath Posted on Mon Mar 21 2016

what is the meaning of Podi????

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Vidya Sagar Posted on Wed Mar 23 2016

Can this be made with Palak leaves instead of Methi??

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Vidya Sagar Posted on Wed Mar 23 2016

Maam, I am also a Telugu guy...when I was very young...With idly, my mom mad something with Curry leaves...And one with Coriander...they were both podi's. I remember her calling it Kothimiri kharam...and the other, karuvepaku...something...Now sh

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