METHI SPROUTS PICKLE / METHI DANA KA ACHAR

Methi or fenugreek seeds are bitter in taste but have many health benefits. They are used extensively in Indian cooking in the form of spice and the greens are used in making a variety of veg and non veg curries.

These days we use a lot of sprouts to make healthy salads. Methi seeds can also be sprouted easily at home. Wash them well and soak for few hours. Then put them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days for them to sprout well. Now these sprouts can be used to make salads, curries and pickles. I just add a spoonful of these to almost all my curries as they are healthy.

Here is the recipe of a sweet, sour and spicy pickle made with these sprouts.

Ingredients:

Methi / fenugreek sprouts .... 3 cups

Mustard oil ........................... 3/4 cup

Organic jaggery powder ........ 4 tbsps

Turmeric powder ................... 1 tsp

Vinegar or apple cider...... 3-4 tbsps

Salt ........................................ 2 tsps

Dry Roast and Grind:

Dry red chillies ......... 5-6

Fennel seeds / saunf .... 2 tbsps

Cumin seeds ................ 1 tbsp

Corinader seeds ........... 1 tbsp

Cloves .......................... 5-6

Javitri ......................... 1 

Black pepper corns .... 1 tsp

Method:

Soak the methi seeds in water for few hours. Wrap them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days.

Now dry roast the ingredients mentioned in List 2 

Grind them coarsely.

 Add salt, turmeric powder, jaggery powder and mix together.

Heat the mustard oil in a pan. Bring it to a smoking point and reduce the flame and allow it to cool down a bit. 

Tip in the methi sprouts and simmer for a minute. 

Now add the vinegar.

Stir in the ground masala powder and stir well. Simmer for a minute until the jaggery melts. Switch off the gas and let it cool.

Store in a sterilized jar and refrigerate it. It says good for 2-3 weeks or even more. I prefer making in small quantity. 

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