Menthya Miryal Gojju – Methi Pepper Gojju

Garlic is this month’s spice over at Sunita’s World and I couldn’t think of a better dish than Menthye Miryal Gojju, which is a tamarind based gojju and has lots of garlic in it. The name of the dish is a little funny coz it has two languages in it;Menthye which means Fenugreek seeds in Kannada and Miryal which is Whole Black pepper in Telugu. I have no idea yet again how that name came up, but we know it best this way. When granny and mom used to make it back home, we all looked for only one thing in it – garlic!! The pods are so tiny so they would have to put atleast half a dozen heads to keep us satisfied. Luckily for me, here the heads of garlic are huge, so a little does go a long way.

You will need:

¼ tsp Fenugreek Seeds
¼ tsp Whole black pepper crushed
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Urad dal
1 tsp Chana dal
¼ tsp Hing
Few dry red chillies
1 medium Onion chopped
10 Cloves of garlic cut into bits
2 tbsp Tamarind paste
3 tbsp Jaggery (powdered)
2 tbsp Besan flour
½ tsp Rasam powder
Salt to taste

Heat oil in a pan. Add mustard seeds, fenugreek seeds, cumin seeds, crushed black pepper, urad and chana dal. When the seeds begint to splutter, add the dry red chillies. Add the chopped onions and garlic. Saute till onions are soft. Dissolve the tamarind paste in water to make a thick smooth paste. Add this and the jaggery to the onion mixture. Bring to a simmering boil. Add water as you go to make more of the gojju. Don't worry about it being too thin.

Mix the besan flour with water and make a smooth paste. Add this to the tamarind mixture while stirring. This thickens the gojju. Add more of the besan if the gojju is not thick enough yet. Season with salt and taste,add more jaggery if required. Bring to a boil and serve.

This goes great with hot white rice and ghee. This will keep for a week in an air tight container in the fridge.

Menthye Miryal Gojju is my entry to " Think Spice--Think Garlic" event hosted by dear Sunita of Sunita's World.


  1. Great colour of the gojju...

  2. i can never think beyond sambhar and dal when i cook for weeknights. Think i shud try ur gojju. it looks great and i am sure it smells awesome. i love the smell of fried fenugreek!

  3. gojju looks so thick and yummy, must taste soooo good with all the garlic :)

  4. Great entry Namratha, Menthya gojju looks mouthwatering!:))

  5. Thanks Easy:)

    Oh you should try this then Nags, I'm sure you will love it!

    It sure did Richa :)

    Thanks Asha

  6. thats so comforting and yummy recipe namratha looks delecious

    I make this recipe with little variation I add dalia powder insted of besan and the consistency will be like sambar

  7. Never heard of this before... Seems like a delicious recipe... will try it soon...

  8. recipe for me...thanks for sending it over.

  9. That sounds so perfect Namratha... Can't wait to try this. My husband doesn't like whole cloves of garlic but that just means more for me! :)

  10. nammu..this is a new dish for me! looks so yummy..and knowing my love for garlic..this is bookmarked :)

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  12. Finger licking good!:-)
    How did u get your rice to look so white? It is basmati, right?

  13. Tamarind & Garlic, sounds so good!

  14. Thanks Sagari, good to know you make it too. I use Dalia powder sometimes, but more often its Besan.

    Thanks Anu, do try it :)

    Thanks Sunita :)

    Hehe, good for u indeed Lavi :)

    Thanks Rajitha, do try it :)

    Thanks TBC, the rice is good old Sona Masoori..I loved that pic coz the rice is soo white :D

    Thanks Meeso :)

  15. Love the pictures. It must have tasted good with flavor of fenugreek and garlic. Guess we'll need some breath mints after enjoying this down. :-)

  16. namratha one day on of my friends here was making this in her house when I had to stop by for some reason.Lot of kannadigas here in my apartment.Atleast a dozen families.surprisingly only 2 telugus!

  17. Looks delicious! I'm slowly learning Indian cuisine and food terminology. Can you please tell me if this is correct:
    basam flour = chickpea flour
    hing = asafoetida
    And I found a recipe for rasam powder, it looks like a mixture of spices that are already in the dish except for turmeric powder. Could I substitute 1/2 tsp turmeric for the rasam powder?
    Thanks :)


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