Omega Methi (Fenugreek): golden fenugreek seeds for tadka, pickles, sambar and dosa batter. Single 1 kg pack.
Methi, or fenugreek seeds, are hard, golden seeds with a bitter, maple-like flavour. A small amount is fried in tadka for sambar, dals and South Indian curries, and it is part of panch phoron and many pickle masalas. Soaked seeds soften and lose some bitterness, and are ground into idli and dosa batters. Use sparingly and do not burn them. Fenugreek is an annual plant of the Fabaceae family, which also includes beans, peas and peanuts. The hard seeds keep very well in a sealed jar in a dry cupboard. Methi seeds are also whipped into hilbeh, a frothy Yemeni relish served with bread and stews. In South India a quarter teaspoon is fried with mustard seeds and curry leaves for sambar and pickles. Soaked overnight, the seeds also sprout easily.
