Swaad Fenugreek Seeds (Methi)100g

The idli batter tin left by the warm stove overnight, its lid lifting by morning.

• What: Fenugreek seeds (vendhayam, methi dana)
• Pack: 100 g
• Brand: Swaad
• Best for: Sambar, vatha kuzhambu, idli and dosa batter, pickles

Fenugreek seeds, also called vendhayam (Tamil) · uluva (Malayalam) · menthya (Kannada) · menthulu (Telugu) · methi dana (Hindi) · methi (Marathi, Gujarati, Bengali) · methre (Punjabi).

What it is

Vendhayam are small, hard, yellow-brown seeds, and one of the most used spices in a Tamil kitchen. A pinch goes into the tempering for sambar and vatha kuzhambu, a spoon is soaked with the urad dal for idli and dosa batter, and they are roasted and ground into sambar podi and pickle masala.

Raw, they taste bitter; fried to reddish-brown they turn nutty and savoury, and in dosa batter they help the dosa turn golden. Choosing between tempering seeds? Fenugreek for kuzhambu and batter; Swaad Mustard Seeds Black for everyday tempering; Swaad Ajwain Seeds for North Indian dough.

Tip: Fry them only until reddish-brown. One shade darker and the whole kuzhambu turns bitter.

Goes well with: Annam Idli Rice, Heera Urad Gota, MTR Sambar Powder

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