fenugreek seeds

What is Fenugreek Seeds ? Glossary | Benefits, Uses, Recipes with Fenugreek Seeds | Viewed 149085 times
Also Known as
Methi Seeds, Vendayam

What is fenugreek seeds, methi dana, methi ke dane, methi seeds?


Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal based dishes to enhance the aroma and taste.


How to select fenugreek seeds, methi dana, methi ke dane, methi seeds


• Fenugreek seeds retain their flavour for years.
• Being low in moisture, they can keep for a year or more, in an airtight container, unrefrigerated.

Culinary Uses of fenugreek seeds, methi dana, methi ke dane, methi seeds


1. Fenugreek, or methi seeds are slightly bitter and nutty flavored seeds. They are used as one of the key ingredients to be used in spice blends, especially in South India, for making blends like Sambhar Masala. 


2. It is also used in tempering a lot of Dals and subzis in almost all Indian cuisines for example Achari Paneer. 

3. It is used commonly in pickles across India, from Hari mirch ka achaar to Methia keri. 

4. It is also a part of the famous five-spice mixture, Panch Phoran, used in Bengal. This bland is the most used spice mixture in all of Bengal.  

5. Add a pinch of ground fenugreek to Indian curries, chickpeas, falafel mix and potato dishes for a tempting aroma and flavour. 

6. Soaked and boiled seeds or sprouted ones can be added to subzis. 

7. Sprouted fenugreek seeds can also be added to sandwiches and salads, juiced with vegetables, or used as a garnish for soups, rice, pasta dishes and stir-fries. They taste wonderful in a Beetroot and Dill Salad. 

8. Methi seeds have a lot of medicinal properties and hence are used for healing purposes, to boost immunity and to provide relief from cold and flu. For that, tea works best. To make the tea, add a teaspoon of fenugreek seeds to a cup of boiling water. Strain and relish it with a little honey, plain or with a little milk.

Nutritive Information for fenugreek seeds, methi dana, methi ke dane, methi seeds:
1 tbsp of fenugreek seeds is about 12 grams
RDA stands for Recommended Daily Allowance.

Energy - 40 calories
Protein – 3.1 g
Carbohydrate – 5.3 g
Fat – 0.7 g
Fiber – 0.9 g

7 Health benefits of fenugreek seeds, methi dana, methi ke dane, methi seeds

 
1. Weight Loss: Some research shows positive relation between weight loss and regular consumption of fenugreek seeds. It contains polysaccharide namely galactomannan which is responsible for lending that feeling of fullness and avoiding binge eating. You can either chew on methi seeds or have soaked methi seeds with water in the morning.

2. Diabetes Control: 1 tsp of fenugreek seeds soaked overnight and consumed early in the morning on an empty stomach is a remarkable cure to control blood sugar levels. Try it for a month or two and monitor your blood sugar levels to find out if this works for you.

Click here to know more about the 7 Health Benefits of Fenugreek Seeds, Methi Seeds.

Crushed fenugreek seeds
Crushed fenugreek seeds refers to the fenugreek seeds, which have been crushed or pounded into a coarse powder. First roast the fenugreek seeds as it enhances the flavour and aroma. Cool and crush them coarsely using mortar-pestle. Crushed fenugreek seeds are used in achaar masalas.
Roasted fenugreek seeds
Dry-roasting of fenugreek seeds enhances their aroma and nutty flavour. Before roasting, sort the seeds to remove stones and other debris. Then, heat a pan till warm and add the seeds. Roast on a medium flame stirring occasionally to avoid charring. Roast till the colour deepens. For a mellow flavour (preferred for subzis and dals) roast lightly and for a more bitter taste (preferred for making some pickle masalas), roast for a longer while.
Sprouted fenugreek seeds
Wash the seeds in a colander, transfer to a non-metallic container and add a cup of water. Cover with a lid, and allow to soak for about 12 hours. Drain out the water. Rinse with fresh water and drain. Cover again and leave aside to sprout for four days, periodically rinsing the fenugreek once in say six to eight hours. After the sprouts have reached the desired length, rinse them thoroughly and drain. Pat dry with a paper towel, and store in the refrigerator till needed. Alternatively, you can soak the fenugreek seeds for two hours and then boil them to use in vegetable preparations.

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