Health Benefits of Fenugreek ( Methi ) Leaves & Seeds

Fenugreek, commonly known as methi seeds, gives a tangy flavour to the dishes it is used in. Fenugreek is grown throughout South Asia. It has a distinct taste and smell. It is native to the Middle East. The name means "Greek hay", which presupposes its widespread use in Greek cooking. It is a leguminous plant belonging to the pea family. It produces long, slender, curved pods, which contain oblong, flattened, brownish seeds. The seeds, which have a slightly bitter taste, are roasted and ground, then used to flavour curries. The fresh leaves have a strong smell and they are used, either fresh or dried, in Arab countries, Turkey and India.

The fenugreek plant grows to a height of two feet with light green leaves and white flowers. Each pod gives 10 to 20 seeds. Fenugreek grows best in well-drained soil with low rainfall. The seeds turn a brownish yellow and have a rhombic shape. In India, it mainly grows in Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu.

The fenugreek seeds help relieve sore throat, throat pain, tonsillitis, dyspnoea (breathlessness) and cough. They also relieve hyper acidity and burning sensation in the stomach. The action of fenugreek is significant because all cough medication causes irritation in the stomach, whereas fenugreek relieves cough without this undesirable side effect. A luke warm decoction of fenugreek seeds taken with honey helps settle a cough and increases urination. The chemical composition of the seed shows it is rich in protein and amino acids. That is why fenugreek powder is an established remedy for dandruff. It also tones the hair, making it silky and shiny.
It is a digestive aid and it is also used in diabetes in conjunction with insulin. It lowers blood sugar.

Fenugreek is an ancient spice, mostly used in pickles. Dry roasting enhances its flavour and reduces its bitterness. In Indian cuisine, it is eaten as a vegetable prepared like spinach and sometimes used in the preparation of Indian breads. In western countries, it is used as one of the main ingredients in curry powder or to flavour spiced vinegar. As the seeds are hard they are ground using a heavy pestle and mortar or a special grinder. Fenugreek from Qasoor in Punjab is famous for its fragrance and is known as Qasoori methi (Kasoori Methi).

Recipes

Diced boiled potato - 200 gm

Salt to taste

Turmeric powder - ½ tsp 

Red chilli powder - ½ 

Coriander powder - ½ tsp

Ginger garlic paste - 1 tsp

Chopped onions - 50 gm

Chopped tomatoes - 50 gm

Methi leaves - 50 gm
Cooking oil - 1 tablespoon

Heat oil in a pan. Sauté onions till they turn transparent.

Add ginger garlic paste and cook for some time.

Incorporate the chopped tomatoes and cook for ten minutes.

Sprinkle red chilli powder and turmeric powder.

Add the boiled potatoes with methi leaves and cook for ten more minutes. Adjust the seasoning and the dish is ready. To be served hot, garnished with chopped coriander and ginger juliennes.

Hang the curd in a thin cloth for at least four hours and let the water drain.

Wash and pat the chicken dry.

Mix the curd, ginger-garlic-green chilli paste, garam masala powder, jeera powder, fresh cream and salt together. Marinade the chicken with this mixture and leave it for an hour.

Pre-heat your tandoor or barbecue griller.

Add the finely chopped methi to the marinated chicken. Skewer the chicken and cook on a tandoor or a barbecue grill till done. Apply a little melted butter. Serve with hot rice or chapatti.