Yeah, you heard it right – Methi Sprouts Pickle !! 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 didn’t 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 making a smaller batch and reduced the oil from the original version, but the taste was heavenly.
Methi is traditionally included in South Indian spice powders like Rasam Powder, Sambhar Powder and Menthyada Hittu (a Spicy Condiment made with Methi Seeds). Methi is also given to lactating mothers in the form of laddu. My grand mom used to make us eat the seeds soaked in water overnight when we started menstruating stating that methi helps us strengthen the pelvis and hips that aid in child birth.
For diabetics, its also recommended that overnight methi seeds (had with the soaked water) also lowers the Insulin. Although methi is bitter, this pickle is absolutely not.
Sasmita gave us the theme of #BItterbutGood theme this week. She has an amazing collection of bakes and Bengali recipes, beautifully styled.
This bitter-sweet pickle goes well with Dosa / Parathas / any flatbread OR steamed rice and is yummy with curd rice too 🙂
Preparation 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.
You may also enjoy these pickles:
- Mixed vegetable Pickle (North Indian Style)
- Instant Mango Pickle
- Radish and Green Chilly Pickle
- Lemon Bittergoud Pickle
- Instant Cucumber Pickle
PIN FOR LATER
- Methi / fenugreek seeds – 200 grams (sprouted)
- Gingelly / Sesame oil – 1/4 cup (60 gram) + 3 tbsp (Can add a little more if required)
- Mustard seeds – 1 tbsp
- Methi Seeds – 1 tsp
- Hing / Asafoetida – 1 pinch (skip for GF)
- Turmeric – 1 tsp
- Jaggery – 1 TBSP
- Tamarind pulp – 1 TBSP
- Red chilli powder – 2 tsp
- Salt – to taste
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Yaamadiyo.. i would never imagine making a pickle from methi seeds… but your recipe looks tempting and more so it says doesn't taste bitter . Taking your words will try a small version sometime .
yeah. its a sweetish bitter taste, and its so tasty you wouldnt notice its from methi seeds at all.. try it with thepla.. so yummm
We make a stir fry using Fenugreek sprouts. This pickle with chili powder, jaggery and tamarind sounds oh so flavorful !
Thanks Poonam. The stir fry also sounds delicious..
Yummm! What an amazing, unique recipe. Sounds absolutely heavenly.
Mum makes a salad with sprouted methi seeds, but I would never have thought of using them in a pickle. With the tamarind and jaggery going in, I know this will be super delicious!
This is an interesting pickle Kalyani. If you tell me that sprouted methi is not bitter, I sure would love to try out this recipe. Must say the pickle does look very tempting.
Methi sprouts pickle wow never heard about it. Looks so inviting. And you said its not bitter. Absolutely amazing. Loved this super healthy recipe.
Pickle using methi sprouts sounds so interesting kalyani. Wanna try sometime . Tempting share for sure !
Interesting kalyani. Pickle with methi sprouts is one thing I did not imagine. I am definitely try it out. Bookmarking
I have eaten methi sprouts but never tried making pickle. You recipe sounds interesting Kalyani. Would love to try your recipe sometime. Methi is a regular ingredient in our cooking .
Loved this diabetic friendly sprouted methi pickle, love the taste of methi seeds in pickle. But never thought that we can prepare pickle using sprouted methi, yummy.
Fenugreek sprouts is new to me and making pickle with it is interesting idea. But it looks so delicious and inviting.