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methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar |

methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with 29 amazing images.



methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar is a unique pickle made with fenugreek seeds. Learn how to make fenugreek seed sweet pickle.

To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle. Allow the steam to escape before opening the lid. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Remove from the flame and allow it to cool completely. Serve with rotis or khakhras or rice.

Roll a spoonful of the Rajasthani methi launji in your mouth, and you can recognise a variety of taste like bitter, sweet and spicy in it! You are sure to enjoy the delicate balance of flavours in this traditional preparation of soaked methi seeds, perked up with spices and powders, and balanced with sweet ingredients like jaggery and raisins.

The bitterness of the methi dana is well balanced by the addition of spices like chilli powder, coriander cumin seeds powder and dried mango powder. Further jaggery adds a contrasting sweet flavour to fenugreek seed sweet pickle.

The raisins, on the other hand, add a contrasting texture to this methi dana achar. You can savour it with rotis, khakhras or even rice, although the Rajasthanis typically relish it with hot puris or parathas.

Tips for methi ki launji. 1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully. 2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter. 3. Add chopped jaggery and not whole as it blends easily with the other ingredients. 4. Cool the achar well before refrigerating. 5. This launji stays fresh upto 2 weeks when refrigerated.

Enjoy methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | with step by step photos.

Methi ki Launji, Fenugreek Seed Sweet Pickle

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Methi ki Launji, Fenugreek Seed Sweet Pickle recipe - How to make Methi ki Launji, Fenugreek Seed Sweet Pickle

Soaking time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     2Makes 1.5 cups
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Ingredients


For Methi ki Launji
1/4 cup fenugreek (methi) seeds , soaked for 2 hours and drained
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1/2 cup chopped jaggery (gur)
1/2 cup sugar
1 tsp chilli powder
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp raisins (kismis)
1 tsp dried mango powder (amchur)
salt to taste

For Serving With Methi ki Launji
 rotis or khakhras or rice (chawal)

Method
For methi ki launji
    For methi ki launji
  1. To make methi ki launji, heat the oil in a pressure cooker, add the cumin seeds, asafoetida, red chillies, cloves and cinnamon and sauté on a medium flame for a few seconds.
  2. Add the soaked and drained fenugreek seeds, 1 cup of water, jaggery, sugar, chilli powder, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for 1 whistle.
  3. Allow the steam to escape before opening the lid.
  4. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
  5. Remove from the flame and allow it to cool completely.
  6. Serve the methi ki launji with rotis or khakhras or rice.

Handy tip:
    Handy tip:
  1. This launji stays fresh upto 2 weeks when refrigerated.
Nutrient values (Abbrv) per tbsp
Energy45 cal
Protein0 g
Carbohydrates8.1 g
Fiber0 g
Fat1.4 g
Cholesterol0 mg
Sodium0 mg
Methi ki Launji Video by Tarla Dalal
Methi ki Launji, Fenugreek Seed Sweet Pickle recipe with step by step photos

Like methi ki launji
    Like methi ki launji
  1. Like methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | then see our collection of achar recipes and some recipes we love. 

What is methi ki launji made off?
    What is methi ki launji made off?
  1. What is methi ki launji made off? methi ki launji  is made from 1/4 cup fenugreek (methi) seeds , soaked for 2 hours and drained, 2 tbsp oil, 1/2 tsp cumin seeds (jeera), 1/4 tsp asafoetida (hing), 2 whole dry kashmiri red chillies, 2 cloves (laung / lavang), 1 small stick cinnamon (dalchini), 1/2 cup chopped jaggery (gur), 1/2 cup sugar, 1 tsp chilli powder, 1 tbsp coriander-cumin seeds (dhania-jeera) powder, 1 tbsp raisins (kismis), 1 tsp dried mango powder (amchur) and salt to taste.

What is fenugreek seeds?
    What is fenugreek seeds?
  1. This is what fenugreek seeds look like. 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. 
     
  2. Soak the fenugreek seeds in water for 2 hours. When you add the seeds to water, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully.
  3. This is what the fenugreek seeds look like after 2 hours of saoking.
  4. Drain.

Tips for methi ki launji
    Tips for methi ki launji
  1. When you add water to the seeds, some will float up. So stir them with a spoon so they sink to the bottom of the water and will be soaked fully.
  2. While soaked fenugreek seeds are used in this recipe, you can even opt to use sprouted ones, which makes the launji less bitter.
  3. Add chopped jaggery and not whole as it blends easily with the other ingredients.
  4. Cool the achar well before refrigerating.
  5. This launji stays fresh upto 2 weeks when refrigerated.

Method for methi ki launji
    Method for methi ki launji
  1. To make methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | first heat 2 tablespoons oil in a pressure cooker.
  2. Add 1/2 tsp cumin seeds (jeera) and cook for a few seconds.
  3. Add 1/4 tsp asafoetida (hing).
  4. Add 2 whole dry kashmiri red chillies.
  5. Add 2 cloves (laung / lavang).
  6. Add 1 small stick cinnamon (dalchini).
  7. Sauté on a medium flame for a few seconds.
  8. Add the soaked and drained fenugreek seeds. See above for the step by step method of soaking and draining the fenugreek seeds.
  9. Add 1 cup of water.
  10. Add 1/2 cup chopped jaggery (gur).
  11. Add 1/2 cup sugar.
  12. Add 1 tsp chilli powder.
  13. Add 1 tbsp coriander-cumin seeds (dhania-jeera) powder.
  14. Add 1 tbsp raisins (kismis).
  15. Add 1 tsp dried mango powder (amchur).
  16. Add salt.
  17. Mix well.
  18. Pressure cook for 1 whistle.
  19. Allow the steam to escape before opening the lid.
  20. Switch on the flame and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Image shot at 2 minutes cooking.
  21. Image shot at 4 minutes cooking.
  22. Image shot at 6 minutes cooking.
  23. Remove from the flame and allow methi ki launji | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | to cool completely.
  24. Serve methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | cold with rotis.
  25. Store methi ki launji recipe | fenugreek seed sweet pickle | Rajasthani methi launji | methi dana achar | in a air tight glass bottle for upto one week.

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