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Fenugreek or methi or mentha does not need any introduction in an Indian Kitchen. The use, the medical properties are all well documented. Here is where you can read more about it.
I still remember when my stomach was paining and I was visiting the toilet a bit too often and because I did not want to trouble my mom I did not say anything. But Amma being Amma noticed it and called me aside, gave me a big bowl of curds and some methi seeds. She told me to swallow the seeds with some curd, “Don’t bite them”, she told me. By then I was desperate and willing to do anything! So I did as she said and was much better in no time.
Even now I use the powder made from methi/fenugreek to make a pack with curds for my hair. Arrests the dandruff and promotes hair growth the only problem is it’s to sticky and smelly.
So when Priya Mahadevan announced her event CWS- Fenugreek I was eager to send an entry to this wonder seed. This event is Kiran of Samadhura’s brainchild.
Today I will share a simple salad that Trupti my friend and colleague used to talk about often but I never tried it, basically because I cannot get the methi/fenugreek to sprout. I know that sound silly but I have tried soaking them countless number of times and tied them up in muslin, in the sprouter but I end up throwing them out. I will welcome any suggestions to manage this one job at home.
So I went and purchased the sprouts ready from the local mall. It was a 100 grm packet I used only 1 tblspn the rest I made in a vegetable that I had after my delivery (will post the recipe soon). Made this in a hurry in the night and clicked pictures also in the night.
1-2 tblspn sprouted methi/fenugreek
1 big onion, chopped fine
1 tomato, chopped fine
1. Mix all the ingredients well.
2. Let it rest in the fridge for 10 minutes.
3. Serve chilled.