Fenugreek (Methi)

Fenugreek, also known as methi, is used extensively in my nani’s kitchen. The whole seeds are used in drinks, tarka (spice-infused ghee or oil) and ground for various spice blends, pickles and even fudge like flour desserts. Fenugreek seeds as a spice play a vital role in Indian cooking regardless of its regional diversity. The herbaceous plant grown from fenugreek seed is one of the most often used leafy greens not only fresh but also in the dried form known as kasoori methi. Kasoori methi (dried fenugreek) is one of the key ingredients used in preparing a variety of commercial spice blends that adds its aromatic flavor. Fenugreek leaves are used the same way as any leafy greens except I call them bitter greens and sprouted seeds add slightly bitter taste to salads.

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One Comment on “Fenugreek (Methi)”


  1. […] ghee or oil) and are also found in a variety of spice blends. Please see Fenugreek (Methi) posted on this blog dated June 8, 2012. To make these fritters simply follow the recipe given for Chickpea Pakora on this blog posted on […]


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