Add the leaves, salt, tamarind paste and garlic to masala powder in mixie and grind it to make a paste. A little water may be added while grinding.

Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves. Pour this over prepared chutney.

Mix well and serve with plain rice/dosa/idli. Variation: You can substitute green chillies in place of red chillies.

This is a healthy, tasty chutney as the vamu leaves have a lot of medicinal properties. Click here for more chutney recipes | ajwain recipes RELATED RECIPES Thotakoora Pesarapappu Koora Raw banana curry with methi leaves Crisp arbi leaves pakoda Aloo methi with drumstick leaves Gongura pachadi Ingredients: 125gms - ajwain leaves (vamu) 1 tbsp - channa dal 6 pods - garlic (no need to peel) 1/2 tsp - jeera 5+1 - red chillies 1 tsp - coriander/dhania seeds 1/2 tbsp - oil 1/4 tsp - mustard seeds 8 - curry patta leaves Salt 1/2 tsp - tamarind paste Hing, a pinch (less)

Pressure cook the dal upto 3 whistles, let out steam, remove lid. Drain upper layer of watery liquid into a bowl; add tamarind paste and keep aside.

Mash the dal with a wooden laddle till the dal is blended well with the vegetables. Add preserved dal water and salt (you can add more water if desired).

Heat oil, add hing, mustard seeds, jeera, red chilli pieces, garlic and curry leaves. Fry till the seeds splutter, add chopped onion and fry till the colour changes to light brown, Add chopped methi leaves, cover and cook for about 3-4 mins on a low flame, stirring now and then, till the leaves are tender.

Now pour the prepared dal over tempering, mix well, cover and simmer for 2-3 mins. Check salt and remove.

Serve with hot plain rice with a spoon of good desi ghee. A very healthy and tasty dal recipe - methi has a lot of medicinal properties and is especially good for diabetics.

RELATED RECIPES Beans gasala koora Thotakoora Pesarapappu Koora Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Ingredients: 400g - tur dal 125g - methi leaves,finely chopped 6 - green chillies, cut in two 2-3 - red chillies 1 - onion, medium, chopped fine 1 - brinjal, cubed 2 - tomato, chopped in 4 1/4 tsp - jeera 1/2 tbsp - dhania powder Salt 1 tsp - red chilli powder 1&1/2 tbsp - oil 8 - curry patta leaves Hing, a pinch 1/8 tsp - haldi 6 - cloves garlic, peeled and crushed 1/2 tbsp - tamarind paste (less)

Finely chop onion. Cut paneer cubes.

Cut cabbage into fine long pieces. Cut mushroom into slices.

Heat ghee in a pan and fry paneer until light brown. Take them out and keep aside.

Now fry onion in the pan until it turns pink. Then add laung, dalchini, tej patta and mushroom.

Fry for few minutes. Then add shimla mirch, phool gobi, namak and paneer cubes along with little water.

Cook at low flame. When vegetables are cooked properly, remove it from the flame.

Serve them hot (less)

Finely chop onion. Cut paneer cubes.

Cut cabbage into fine long pieces. Cut mushroom into slices.

Heat ghee in a pan and fry paneer until light brown. Take them out and keep aside.

Now fry onion in the pan until it turns pink. Then add laung, dalchini, tej patta and mushroom.

Fry for few minutes. Then add shimla mirch, phool gobi, namak and paneer cubes along with little water.

Cook at low flame. When vegetables are cooked properly, remove it from the flame.

Serve them hot (less)

Grind ginger and onion into a fine paste. Roast whole coriander seed, cinnamon, clove and grind them together.

Cut potatoes into thick strip and fry it. Heat oil, add tej patta (bay leaf), chopped onion and chopped tomatoes and fry till golden brown.

Now add wet ground masala, turmeric powder, and red chili powder and fry it till oil show separately. Now add prawn and fried potatoes in to it.

Add 2 to 3 cups of water and salt to taste. Cook it on low flame.

Add dry ground masala powder. Stir well and remove from fire.

Garnish with grated coriander leaves. Serve hot with rice or chapathis.

RELATED RECIPES Cheddar cheese and olive triangles Almorth (Mixed Meat and vegetable Stew) Tangy fish curry Express Egg Curry Curry Flavored Noodles Ingredients: prawn - 500 gm potatoes - 200 gm onion - 2 nos (big size) tomatoes - 2 nos (small) turmeric power - 1 tsp whole coriander - 1 tsp cinnamon - 2 inches (1piece) cloves - 2 to 4 nos red chilli powder - 1 tsp tej patta - 2 nos mustard oil - 2 tbsp salt to taste (less)

Dry-Roast the rest of ingredients over a low heat until the coconut is dark brown. Cool and grind with sauted spices until fine.

Store in an air tight container (less)

Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.

Store it in an airtight container for upto 3 months. Make sure you always close the lid tightly after use (less)