Menthe Dose | Methi Dosa | Fenugreek Seeds Dosa

Today we have a soft and porous dosa recipe that is simply made with rice and fenugreek seeds. It is a very easy and comforting dosa recipe that can be served with coconut chutney, tomato chutney, curry leaves chutney or sambar, or with ghee and sugar. I love this dosa with Golden Syrup as well!

By the way, it is a great Summer dish as fenugreek has strong cooling properties.

It is a very healthy dosa, but it comes with a couple of gotcha’s. Firstly, it should be well fermented, or it will be bitter from the fenugreek and hard in texture – it needs a good 12 hours of fermentation at a warm room temperature. It’s the fermentation that moderates the bitterness. The second is to heat the tawa before adding ghee, otherwise the dosa will stick. Best to use a non-stick tawa. And finally, don’t add too much ghee, just enough, otherwise the dosa will still stick.

Similar recipes include Brinjal Dosa Masiyal, Potato Dosa, and Surnoli Dosa.

Browse all of our Dosa recipes and our Breakfast dishes. All of our Indian recipes are here, and our Indian Essentials are here.

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Methi Sprouts Tambuli | Fenugreek Sprouts with Yoghurt and Coconut

Tambuli (or Thambuli, Tambli or Tumbuli) is a type of Pachadi from Karnataka that is normally eaten with rice. Tambuli is derived from Kannada word thampu, meaning cool/cold – it is a Summery cooling food. Generally it is made from vegetables by chopping or grinding them with spices, then mixing them with yoghurt. Generally the ingredients are used raw, but as we see today, they can be lightly sauteed.

Many different seasonal vegetables and herbs are used in the preparation of tambulis, such as doddapatre leaves (ajwain leaves), coriander leaves, poppy seeds, curry leaves and vegetables like greens, carrots and beetroot. It is generally mild and not too spicy.

Today’s Tambuli is made with fenugreek seeds (which you can grow yourself), quickly sauteed with the tempered spices, and added to the spice-coconut-yoghurt mixture.

Similar recipes include Onion Pachadi, Dried Okra Pachadi, and Bitter Melon Pachadi.

Browse all of our Pachadi recipes and all of our dishes from Karnataka. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.

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Murungakkai Vendhaya | Drumstick and Fenugreek Kuzhambu

How we love drumsticks, those funny long thin pod-like vegetables that grow on spindly trees in South India. Whenever we see them in the shops we bring them home to freeze for later dishes. Rasam, Sambar and Kuzhambu are three of our favourite ways to use them.

Today’s recipe with drumsticks is a kuzhambu that includes fenugreek. Actually the recipe can be made without any vegetables (we have a version here), but we like the addition of drumsticks or eggplant. You can also use okra, small onions or shallots, or Indian broad beans.

Similar recipes include Curry Leaf Kuzhambu, Aamti with Drumsticks and Coconut, Vendhaya Kuzhambu, Drumstick Sambar with Curry Leaves, and Pitlai.

Browse all of our Drumstick recipes and all of our Kuzhambu dishes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Yam Masiyal with Fenugreek Seeds | Karunaikizhangu Masiyal

India has so many types of yams, ones that we don’t even dream of here. Two favourites are Elephant Yam and Elephant Foot Yam. Luckily these are available in a frozen from from Indian groceries.  (Note that these yams are often confused, understandably, but are in fact, different yams.)

And luckily, Meenakshi Ammal, in her books Cook and See, has some recipes for these yams. In Tamil, the yams are Karunaikizhangu and Chenai (or Senai) Kizhangu. Don’t confuse it with Seppankizhangu, which is colocasia (taro), slightly smaller than karnaikizhangu. The Hindi name for the Elephant Foot Yam is Suran Jingikand. This recipe is for Elephant Yam but can also be made with Elephant Food Yam.

Similar recipes include Elephant Yam Masiyal with Lime Juice, Elephant (Foot) Yam Masiyal, Poritha Kootu, and South Indian Yellow Pumpkin Soup.

Browse all of our Elephant Yam and Elephant Foot Yam recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Vendhaya Kuzhambu | Fenugreek Kuzhambu | Jaffna, Sri Lanka Style

Fenugreek – loved by some and not by others – is the basis for this great Lunch time Kuzhambu

Kuzhambu is such an interesting dish, difficult to describe accurately. Sometimes looking like soup, it is more accurately a flavoured gravy which is mostly eaten with or over rice. There are similarities to sambar, but it differs.

I was surprised to find this recipe in my pile of recipes from 2005. It is a Kuzhambu with an onion base flavoured with fenugreek. Fenugreek isn’t to everyone’s taste it – has a bitterness about it, so be careful not to add too much to a dish. It is also so very good for you.

You might also like to try Curry Leaf Tamarind Kuzhambu, Simple Kuzhambu, Green Chilli Kuzhambu, or Vatral Kuzhambu with Onion Vadagam.

Browse all of the Kuzhambu here. You might like to explore Sambar recipes too. Meenakshi Ammal’s recipes are available here, and all of our Indian recipes are here.  Our Indian Essentials are here. Or explore our Late Summer recipes.

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Indian Essentials: Fenugreek

Fenugreek was known as “Greek Hay” to the Romans. It is an unusual Asiatic herb with aromatic and bitter seeds.

Fenugreek was known as “Greek Hay” to the Romans as it was grown extensively for fodder. It is an unusual Asiatic herb with aromatic and bitter seeds. It is used in India, Armenia, Iran and Yemeni, where the seeds are used to flavour curries, breads, salads and relishes. No sambar is complete without fenugreek. Most commercial curry powders include fenugreek. It is a common ingredient in traditional Indian dosa batter to aid the fermentation.

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