Menthi Kura Pachadi (Chutney with fresh Fenugreek leaves)

This recipe if from my room mates mom (Andra). I love this chutney which her mom use to prepare and send. She makes bottles and bottles of this pachadi and send and we use to finish it in a week. I made this pachadi for the first time with 2 bunches of methi and then we loved it so much that next time I made it with 10 bunches and we finished it in a month ;-)
Here is the recipe for this andra chutney which goes well with rice, dosa
Ingredients:
Methi - 2 bunches
red chillies- 6-10 (based on the spice level)
tamarind- 1 small lemon size.
methi seeds- 1 spoon
uradh dhal - 2 spoons
mustard - 1 spoon
oil
salt to taste

Method:
Remove only the leaves from methi bunch , and wash it. Add oil in deep pan , and when hot add mustard, uradh dhal and methi seeds. when they brown, add the red chillies and when the red chillies brown add the methi leaves and salt and close it. The qty will just shrink in 2 mins, then keep mixing it, when the leaves are completely brown and cooked , switch off and make a well out the methi leaves in the pan, put the tamarind and cover it.and leave it to cool. and then add salt and grind this into a paste (not so fine).

Note: For storing this pachadi for a few days, again add oil (more) in a pan and add this ground pachadi and keep mixing it, if required add more chilli powder.

This goes well with hot rice and ghee.