Menthe Gojju / Sprouted Fenugreek Curry is a tasty side dish from Karrnataka. It makes a good accompaniment with hot steamed rice. You can pair it with chapathi, idli and dosa too.
Today, I am sharing another side dish which I had scribbled in my diary many years back. Fenugreek is commonly used as a spice in cooking but sometimes as the star ingredient as used here. Do give a try to this recipe and let me know how it was.
What is fenugreek ?
Fenugreek is a tiny, hard mustard colured seed found in every Indian kitchen. It belongs to the annual plant family, Fabaceae. It is commonly known as menthe in kannada, methi dana in hindi and meti in Telugu. Both the leaves and seeds are used in culinary purposes. Fresh leaves are used in dal, curries and parathhas. The dry fenugreek seeds are dry roasted and used in pickles and spice mix as sambar powder and rasam powder. It is a good medicine known since ages.
Benefits of Fenugreek seeds:
Fenugreek are tiny, hard, mustard coloured seeds found in every kitchen. it is one of the essential ingredients in most spice mix. Earthy and mildly bitter in taste, it gives a distinctive taste to the dishes. It is packed with nutrients and plays an important role as a medicine. It is rich in iron, manganese, magnesium and fibre.
- It aids in digestion. It helps to reduce indigestion, flatulence and upset tummy.
- Fenugreek seeds helps in reducing the blood sugar levels.
- The antioxidants present in fenugreek have anti-inflammatory properties.
- Regular consumption of soaked methi seeds or dried powder helps in relieving meenstual cramps.
- Regular consumption helps the level of testosterone and estrogen in men and women respectively.
Today, I am sharing a South Indian side dish made with sprouted fenugreek seeds. The sprouted seeds blend well by giving a sweet, spicy, tangy and tart taste to the dish. It makes a good accompaniment with hot. steamed rice. You can also use it with chapathi, phulka, idli or dosa.
menthe gojju
A few other related posts which might interest you are : Lemon Gojju, Orange Peel Chutney,
How to make sprouted fenugreek seeds ?
Soak a cup of seeds in water for five to six hours. You can keep it oveernight. In the morning, put the seeds in a colander and after sometime, tie them in a thin muslin and keep it in a closed container in a warm place for a eight hours. The seeds will sprout depending on the climatic condition. It may take two days during winter. Using sprouted fenugreek seed, enhances the nutritional quotient and the bitterness of the fenugreek is largely reduced.
Menthe Gojju / Sprouted Fenugreek Curry
Ingredients :
- 1/2 cup sprouted methi
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard
- 1/4 teaspoon cumin
- 2 green chilli
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 2 green chilli
- 1/4 cup water
- 1 teaspoon tamarind paste
- 1/2 teaspoon rasam powder
- 1/2 teaspoon chilli powder
- 1.5 teaspoon jaggery powder
- 1/2 teaspoon rice flour
- 1 tablespoon water
Method :
- Initially, make the sprouted methi seeds as mentioned above.
- Take coconut oil in a pan, add mustard seeds. As it splutters, put cumin, asafoetida, turmeric powder, green chilli and curry leaves.
- Put the sprouted methi seeds to it. Sprinkle a little water and allow it to cook for sometime. It cooks quickly in three /four minutes.
- Add tamarind paste, rasam powder, chilly powder, salt and jaggery to it. Put some water (about three-fourth cup) to it
- Make a slurry of rice flour with a little water. Put it to the dish. It helps in giving a good consistency to the dish.
- Allow it to cook for two minutes.
- Menthe Gojju is ready to serve.
Take a tip:
- Tamarind pulp can be used here. Soak a lemon sized ball of tamarind i water for ten minutes. Extract the pulp and use it.
- You can use any other variety of oil.
Menthe Gojju
Ingredients
- 1/2 cup sprouted methi
- 2 teaspoon coconut oil
- 1/4 teaspoon mustard
- 1/4 teaspoon cumin
- 2 green chilli
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida
- 2 green chilli
- 1/4 cup water
- 1 teaspoon tamarind paste
- 1/2 teaspoon rasam powder
- 1/2 teaspoon chilli powder
- 1.5 teaspoon jaggery powder
- 1/2 teaspoon rice flour
- 1 tablespoon water
Instructions
- Initially, make the sprouted methi seeds as mentioned above.
- Take coconut oil in a pan, add mustard seeds. As it splutters, put cumin, asafoetida, turmeric powder, green chilli and curry leaves.
- Put the sprouted methi seeds to it. Sprinkle a little water and allow it to cook for sometime. It cooks quickly in three /four minutes.
- Add tamarind paste, rasam powder, chilly powder, salt and jaggery to it. Put some water (about three-fourth cup) to it
- Make a slurry of rice flour with a little water. Put it to the dish. It helps in giving a good consistency to the dish.
- Allow it to cook for two minutes.
- Menthe Gojju is ready to serve.
Notes
Pin it for later :
A bowl of menthe gojju made with sprouted fenugreek seeds
If you ever make Menthe Gojju, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free in your inbox !
My Ajji/ Grandma used to make it…it taste great with hot rice..Thanks for the recipe…
Glad to have you here. Good to know that.
With steamed rice, the methe gojju was delicious. We are making it often ever since, thanks for the lovely recipe.
An interesting way to enjoy sprouted fenugreek. Can imagine the different flavours all in one curry. A must try out recipe.
Hey wow! I love this yum menthe gojju! Simply yum I am wondering how come I have never tasted it. Neither amma nor mami has made this gojju. I am soaking some fenugreek seeds just now.
ajji used to make menthe gojju or hunase gojju with khara pongal. and yes methi eaten in this form is not bitter at all ! we make this gojju adding menthyada hittu as well
Wow! Jaya, what a unique and healthy recipe. Before reading the ingredients, I was wondering if the curry would be slightly bitter. But the ingredients are mouthwatering – all of them. Beautifully balancing the flavours.