Methi Recipe | Vendhaya Keerai Recipes

methi recipe

A methi recipe main ingredient, as the name suggests, is methi leaves. In English, these are called as fenugreek leaves. These are mildly bitter and are a rich source of carbohydrates, calcium and iron.

Unique taste and health values are among the traits of a methi recipe.

When can you buy methi leaves? These are usually available in the winter season.

Food Fact
Fenugreek leaves are said to aid in the management of diabetes.

A research study found that fenugreek leaves can reduce the lipid profile.1

how to grow methi leaves
You can easily grow methi leaves in a pot, without using pesticides. The advantage is you get to use fresh and organic methi leaves whenever you want to.

Here are the steps to grow methi, in the blog.

Some of the methi recipe in the rice delicacies category includes methi pulao, methi sambar and vangi bhath using methi leaves.

Food Fact
A research study found that a fenugreek fiber product reduced heartburn.2

Fenugreek seeds may help in the management of diabetes.3

How to Pick and Clean Methi Leaves?

Because methi leaves may contain dirt, worms, pesticides and other unwanted items, the leaves have to be thoroughly cleaned before using them.

Pick the Methi Leaves

1. Snip leaves and tender branches with leaves only, from each methi plant, and add it to a big utensil or tub
2. Discard the leaves which are wilted and yellow
3. Discard the root and matured branches

Remove the Dirt

1. Add water to the utensil. Ensure the leaves float.
2. Set aside for about 5 minutes
3. Stir and shake the leaves and branches to separate the dirt from them. The dirt will settle at the bottom, after the water becomes still.
4. Remove the leaves. You will see the dirt at the bottom of the utensil.
5. Discard the contents of the utensil
6. Repeat Steps 1-5 till there is no dirt at the bottom of the 6. Repeat Steps 1-5 till there is no dirt at the bottom of the utensil

Remove the Pesticide

1. Add water to a utensil
2. Add a few teaspooons of salt or as much salt, depending on the quantity of leaves. Mix.
3. Add leaves. Mix
4. Keep aside for about 15 minutes
5. Remove the leaves from the water

Methi leaves are ready to use.

If you have been making only the traditional chapati, you may want to try methi na thepla or methi chapati. The first is a traditional Gujarati dish.

Whatever cuisine you choose to make from methi leaves, one thing would be for sure: you can benefit from the medicinal properties of these leaves.

Here are a few methi recipes: