This is a very noble recipe that my akkama, paternal grandma had learnt from a north Indian Jain cum neighbour. I have never seen anybody not falling for it once tried; be it for taste, health, medicinal values, and simplicity of making or versatility of the dish. Through this recipe, it has never been difficult for us to consume good amounts of fenugreek which otherwise was not possible.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1. Fenugreek Sprouted – 1cup
2. Curds – 1 ½ cups
3. Fennel seeds – 1 tsp
4. Fennel seed powder – 1 tsp
5. Carom seeds – ½ tsp
6. Coriander powder – 1 tbsp
7. Chili powder – 1 tsp
8. Turmeric powder – 1 tsp
9. Asafoetida – 1 pinch
10. Salt to taste
11. Ghee – 1 tsp (optional)
12. Oil – 3 tbsp
Step 1: Cook the sprouted fenugreek seeds until soft with some turmeric and salt. Drain off the excess water if any.
Step 2: Heat oil & ghee in a pan and when hot, simmer before adding all dry ingredients. The spices tend to release beautiful aroma on frying, be sure that you don’t burn the spices. It kind of foams the oil in the right temperature.
Step 3: Now add the cooked fenugreek and mix to coat masala over it. Adjust salt and cook for a couple of minutes before turning off the heat.
Step 4: Once the dish comes to normal temperature, add fresh curds to it and mix well. Add more salt if required.
Step 5: Serve with steamed rice or rotis.
*My grandma does not sprout for religious reasons but I do for health reasons. So you can do it the way you like. I personally feel, after sprouting the bitterness of fenugreek is less.
*You can soak, sprout, cook and use fenugreek or directly cook for a little longer time or if it is sprouted, you can also cook in the masala directly by covering for longer time (it is instant but sometimes it tastes bitter). My grandma explored all possible ways and so have tasted; I’ve written the best way I liked.