Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection.
Do you have a recipe using a spice called “Kokum” ? Chef from local restaurant claims it will help with weight control and digestion.
Rob, I don’t use kokum.
methi, that is all
SUPER
hi Manjula,
I want to know if i can use dried methi leaves in methi thepla paratha?if yes,how do you use them?do i need to soak the leaves in warm water or just normal water before i used them?