100 Vegetables: #50. Fenugreek Leaves | Methi

Methi, or fenugreek leaves, are used in cooking to impart a distinctive sharpness to dishes.  They can be used fresh or dried – the dried form is known as kasuri methi. The leaves have an earthy, grassy and slightly sweet aroma. Flavour-wise, they are a combine celery and fennel flavours with a touch bitterness that is intensified upon drying.

You can browse all of our Fenugreek Leaf recipes here. And check out our 100 Vegetable Series.

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Ridged Gourd Masiyal | Peerkankai Masiyal

Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or a mixture of toor dal and mung dal. It can contain tamarind, and it always includes a lot of vegetables. However, there are no powdered spices used. Instead it is seasoned with a few selected spices which often include fenugreek. This recipe, however, is unusual in that it contains neither fenugreek nor tamarind.

The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor dal based vegetable dishes. (Occasionally green gram dal – mung dal – is used in place of toor dal, or a mixture of the two dals is used.)

This same recipe can be made with green leaves – amaranth leaves, any greens, fenugreek leaves, radish tops, etc. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.

Similar recipes include Elephant (Foot) Yam Masiyal, Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy, Poritha Kuzhambu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Brinjal Chidambaram Gothsu, and Poritha Kuzhambu with Amaranth Leaves.

Or alternatively, browse all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Autumn collection of recipes.

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Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

A classical Chinese dish with a twist

Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.

The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:

  • Fenugreek Leaves with Ajwain and Cumin Seed
  • Coriander Leaves and Green Chilli
  • Spring Onions with Grated Orange Zest and White Pepper

Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa. And try Sweetcorn, Spring Onion and Chilli Pancakes, Sizzling Rice Squares, and Spring Onion Greens Salad.

Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.

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