Homemade Dried Fenugreek Leaves | Kasuri Methi

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9 Responses

  1. mohammed salim says:

    Thank you it is great advice fo drying fenugreek leaves . Really i am waiting for it.

  2. Papri Ghosh says:

    I likewise conceive thus, perfectly written post! .

  3. dd says:

    Thank you for shearing this recipe. just quick question why we dry roast kasuri methi?
    and second question is what is difference between methi and kasuri methi?or both are same?

    • We dry it to enhance its flavour and aroma.

      Methi leaf is widely used in Indian cooking. It is cooked by itself as a vegetable or mixed with other vegetables for a tasty dish. The fresh leaves ( methi leaves are used as a cooked vegetable or as stuffing for parothas or naans ( unleavened bread).

      Kasoori methi are the dried leaves of methi and is used mainly as a seasoning for ‘tadka’ dal, gravy vegetables, dry vegetables etc.

  4. Jagdev Singh says:

    Fenugreek is an old traditional plant known as “methi” belongs to Fabaceae family found in the various places of the world. Its seeds are boon to the mankind and used as both the herb and the spice.

  5. Divya says:

    Dont need to wash methi before drying? Normally methi, palak & other such leafy vegs have lot of mud/ soil on them. When we use fresh leaves, we need to wash them atleast 3/4 time to clean properly..

    • We are removing leafs from stems. While removing them we will remove mud/ soil also. You can wash if you are drying it in sunlight. But if you are planning to dry it in microwave then it will not dry if you wash it as there is water particles in leafs.

      • DIVYA BADLANI says:

        Thanks Neetaji for your answer. Even when only leaves are plucked, lots of mud is still there on leaves. So , guess drying in sun is better option. 🙏

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