Methi Seeds

Fenugreek seeds are the seeds of the methi plant, whose dried leaves are kasuri methi. They are called methi in Hindi, vendhayam in Tamil and uluhal in Sinhala. Soaked with urad dal and rice, they help idli and dosa batter ferment light and soft, and fried whole they flavour vathal kulambu, kadhi, Bengali panch phoron, Sri Lankan white curries and lime and mango pickles.

Methi is powerful, and too much makes a dish bitter, so recipes rarely call for more than a teaspoon for a family pot. The seeds should be golden yellow and even, as very dark seeds have been stored too long or roasted. For the leaves, which taste quite different, go to kasuri methi, and for the ready ground form, fenugreek powder.

In a tempering, fry methi seeds until they turn one shade darker, reddish brown, and stop there, because black seeds are bitter and should be thrown away. Soaking them overnight softens them for batters and curries. Whole seeds keep for well over a year sealed. Browse mustard seeds and the other whole spices.