{"title":"Methi Seeds","description":"\u003cp\u003eFenugreek 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.\u003c\/p\u003e\u003cp\u003eMethi 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.\u003c\/p\u003e\u003cp\u003eIn 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 \u003ca href=\"\/collections\/whole-spices\"\u003ewhole spices\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"diamond-foods-fenugreek-seeds-1kg","title":"Diamond Foods Fenugreek Seeds 1kg","description":"\u003cp\u003eDiamond Foods Fenugreek Seeds are whole methi seeds from India, small, hard and mustard yellow, with the bitter, maple like note that gives sambar, kuzhambu and lime pickle their depth. A few seeds go a long way, and a 1kg bag lasts a busy kitchen many months. Fenugreek also goes into idli and dosa batter, where it helps the fermentation along. Find more whole seeds in our \u003ca href=\"\/collections\/methi-seeds\"\u003eMethi Seeds\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFry half a teaspoon in hot oil with mustard seeds and curry leaves at the start of a sambar, rasam or fish curry, and take it off the heat as soon as the seeds turn reddish brown, as burnt methi turns harsh. Soak a teaspoon with urad dal and rice for idli and dosa batter. Roast and grind it into pickle masala and Sri Lankan curry powder, or soak the seeds overnight and add them to dal and vegetable dishes.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSingle ingredient: fenugreek\u003c\/li\u003e\n\u003cli\u003ePacked in a factory that handles nuts and other allergens\u003c\/li\u003e\n\u003cli\u003eKeep in an airtight container once opened\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Diamond Foods","offers":[{"title":"Default Title","offer_id":55572070596947,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/diamond-foods-fenugreek-seeds-1kg-front.png?v=1792766870"},{"product_id":"fudco-fenugreek-seeds-100g","title":"Fudco Fenugreek Seeds 100g","description":"\u003cp\u003eFudco Fenugreek Seeds are whole methi seeds, small, hard and mustard yellow, with a bitter edge that turns nutty and almost maple-like once they hit hot oil. A few seeds are all a South Indian sambar, a Bengali panch phoron or a jar of mango pickle needs. Find more whole seeds in our \u003ca href=\"\/collections\/methi-seeds\"\u003eMethi Seeds\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFry a quarter teaspoon in oil with mustard seeds and curry leaves until just reddish brown, then add the rest of the tempering, for sambar, kuzhambu, kadhi and Sri Lankan curries. Soak a spoonful with rice and urad dal for softer idli and dosa batter, or roast and grind it for pickle masala.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole fenugreek seeds (methi).\u003c\/li\u003e\n\u003cli\u003e100g pack.\u003c\/li\u003e\n\u003cli\u003eTake them off the heat as soon as they darken; burnt methi turns the whole dish bitter.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572391723347,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-fenugreek-seeds-100g-front.png?v=1792767511"},{"product_id":"fudco-fenugreek-seeds-375g","title":"Fudco Fenugreek Seeds 375g","description":"\u003cp\u003eFudco Fenugreek Seeds in a 375g bag are whole methi seeds for kitchens that make their own pickles and batters, or temper methi into dal most days. The seeds are bitter raw and turn warm and nutty when fried or roasted. Find more whole seeds in our \u003ca href=\"\/collections\/methi-seeds\"\u003eMethi Seeds\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eSoak a tablespoon with rice and urad dal for idli and dosa batter, roast and grind it with mustard and chilli for achar masala, or fry a pinch in the tadka for sambar, methi dal, kadhi and fish curry. Soaked overnight, the seeds can also be sprouted for a salad or cooked as a sabzi with potatoes.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhole fenugreek seeds (methi).\u003c\/li\u003e\n\u003cli\u003e375g bag.\u003c\/li\u003e\n\u003cli\u003eKeep sealed in an airtight container once opened.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572397064531,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-fenugreek-seeds-375g-front.png?v=1792767519"}],"url":"https:\/\/chandrastores.co.uk\/collections\/methi-seeds.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}