Fenugreek is an annual and belongs to Fabaceae (pea) family. The botanical name is Trigonella foenum-graecum. Other common names are Greek-clover and Greek hay.
Fenugreek is known as Menthya in Kannada and Methi in Hindi. It is one of the most popular leafy vegetable consumed in India. The plant grows erect to a height of 1.5 feet. The leaves are green, trifoliate, and inverted-lance shaped. The leaves are 1 to 3 cm long and 5 to 15 mm broad.
Flowers are yellowish-white and bloom on leaf axils. They are 1 to 2 cm long. The fruit is 5 to 11 mm long and 3 to 5 mm broad.
The seeds are used widely as a spice in Indian cuisine. The leaves are also cooked and eaten raw. Dried Fenugreek leaves known as Kasoori Methi is used in various dishes.
Uses:
Fenugreek contains Calcium, protein, dietary fiber, B vitamins, Iron and other essential minerals.
Fenugreek is used in traditional medicines to treat diarrhea, anemia, mouth ulcers, reduce cholesterol, and reduce blood sugar.
Soaked Fenugreek seeds ground to a paste is applied as a hair pack to condition the hair and treat dandruff.
Recipes using Fenugreek leaves:
Bellary Soppina Mudde
Menthya Batani Bhath
Fenugreek Leaves Salad
Methi Paratha
Corn and Methi Pulao
Dal Methi
Kasoori Methi Paratha
Methi Chaman
Methi Mutter Malai
Gobi Kasoori Methi
Menthya Uthapam
Soppu Eerulli Palya
Alu Methi Palak
Ragi Soppina Rotti
Soppu Kadalekalu Huli
Alu Methi
Soppina Palya
Masala Thepla
Palak and Methi Soup
Methi Muthia
Recipe using Fenugreek seeds:
Fenugreek Sprout Salad
Panch Phoron
Sambar Powder
Pickles
Menasinakayi Balaka
