17 February, 2013

Methi, (Fenugreek)

Methi fresh leaves, dried leaves (kasuri methi), seeds, and powdered seeds.
In our household, Methi (Trigonella foenum-graecum) rules the roost.

Rather pleasantly bitter-tasting and with a distinct flavour, it prevails, not just in the spice rack, but also in the medicine cabinet, in the vegetable platter, home spa-treatment, and in the garden.

Pictured above, clockwise from top are -

1. A bundle of fresh methi leaves (the leaves will be picked and cleaned before being used), very easy to grow at home: just sprinkle some seeds (1/2 cup) in a bed or (2-3 TBS) in large, shallow container; water regularly.
Used in cooking as a delicious vegetable (or leafy green). For a quick and easy recipe, see Aloo-Methi Subzi.

2. Dried methi leaves known as "kasuri methi" used as a spice (often soaked in a little hot water before use),

3. Methi seeds powder (I usually make this at home by first roasting the seeds - to see how, click here), used as a spice in many dishes, and

4. Methi seeds used as a spice in tempering, as an ingredient in idli-dosa batters, as a medicine, consuming the seeds as they are, or soaked (consumed along with the water in which soaked), or sprouted, or as a tea, or as a powder (often roasted) with water or yogurt or buttermilk to tone down the bitter taste. As a hair/skin conditioner. And oh, so many more...

5. Besides these, Methi sprouts, pictured below, (and also very easy to make at home) are a nutritious addition into many healthy recipes.

Each one of these has it's own distinct flavour, uses and benefits.
Do you like Methi too?


  1. Kasuri methi being my fav, I sprinkle it on so many gravies!! I like the smell of fresh green methi!



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