Fenugreek leaf recipes 10

Click the image on the left to see the cookbook. This cookbook lists 10 simple recipes using fenugreek leaves. For pictures / detailed recipes, check out my fellow bloggers below:

1.: Methi raita 

2.: Methi Chutney  

3.: Menthya Tambli     ( Udupi)

4.: Vendaiya Keerai Poriyal   ( Tamil)

5.: Methi Saag   

6.: Venthiya Keerai Kootu    (Tamil)

7.:  Methi Dal  

8.:. Methi rice  

9.:  Methi thepla   ( Gujrati)

10.: Methi Poori

 Fenugreek: Latin for "Greek hay" was originally cultivated as a fodder for cattle. It is used both as a herb (fresh / dried leaves) and as a spice (seeds). Fenugreek belongs to the legume family (Fabaceae - the family covering lentils, peas and beans).

India (particularly Rajasthan) is the largest producer of fenugreek in the world.  In most Indian languages, fenugreek is known by the same name ' Methi" / (Menthi : Sanskrit) (  Venthiyam : Tamil). 

Culinary Uses of fenugeek leaves : Fresh leaves are used across India like any other edible green. They are cooked into a huge array of curries. Dried leaves ( Kasuri Methi) are especially flavourful and a few pinches can be added to almost any north Indian curry, turning them into methi curries. 

Medicinal Uses: Fenugreek is one of the world's oldest medicinal herbs.   Cooked leaves are rich in iron and help prevent anemia. A paste of leaves can be used as  tan external ointment to treat swelling, pain or burns. The paste is also used as a hair vitalizer, when rubbed into the scalp before taking a bath. The same paste can be used as a face pack and is believed to revitalize skin, keeping it fresh and young. 

Buying Fenugreek leaves :
1. Choose fresh looking leaves without discolouration, holes etc. Avoid wilted leaves.
2. Early morning / late evening are usually the best time to buy them in India as the fresh leaves get delivered to cities twice a day.
3. Wash leaves well to remove dirt and soil sticking to them. Add them  to a colander and wash them under running water.