March 28, 2011

Methi Sprouts Pickle (Fenugreek sprouts Pickle) using Microwave

At first, even I thought it was impossible - that for me to eat Methi (fenugreek) or for that matter to make pickle out of the same. But I saw this at a neighbour's house last year, and it didnt taste bitter like I thought it would. I learnt this from the old lady who was gracious enough to share her version. I quickened the time with a microwave and reduced the oil from the original version, but the taste was heavenly. This bitter-sweet pickle goes well with Dosa, steamed rice and is yummy with curd rice too :-)

Update: Sending this to Valli's Condiment melaPreparation Time: 2 days (for soaking and sprouting)
Cooking Time : 15 minutes
Makes : approx 100 gm of pickle and keeps for about 1 week to  10 days refrigerated.


  • Methi / fenugreek seeds - 3/4 cup
  • Gingelly oil - 5 tbsp
  • Mustard seeds - 1 tbsp
  • Hing / Asafoetida - 1 pinch
  • Turmeric - 1 tsp
  • Jaggery - 2 lemon sized
  • Tamarind - about same quantity as the jaggery (make a pulp)
  • Red chilli powder - 2 tsp
  • Salt - to taste
  • Curry leaves -few

1) Soak the Methi seeds in water for 12 - 14 hours. Drain and sprout them in a colander / airtight container for next 14 hours till 3/4 inch long sprouts appear (refer pic)

Methi Sprouts

2) Microwave the sprouts in about 1/4 cup water for 10 mins. Stand for 2 mins. Again microwave for 3 mins. The resultant mixture should not contain any water but the sprouts need to be cooked al dente.
3) In a skillet, heat the gingelly oil. Splutter mustard seeds, turmeric and curry leaves.
4) Immediately add the sprouts and stir well till oil is coated on the sprouts.
5) Add salt, jaggery, tamarind pulp , red chilli powder and stir well on low flame till all the masala is incorporated, the volume shrinks and oil leaves the sides of the pan (This should take approx 8 mins)
6) Cool well. Store in a dry glass airtight container.

a) If not using a microwave, you may also pressure cook the sprouts for two whistles with very minimal water.
b) Adjust the seasoning if you like extra tang / spicy flavours.

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