Organic Fenugreek Seeds

What are Fenugreek Seeds?

Fenugreek is an ancient spice mostly used in the Middle East, North-Eastern Africa, and India. Fenugreek seeds are harvested from seed pods of the fenugreek plant. The seeds are a dull yellow and have irregular cubic shapes. They are available whole and dried, or as a dull yellow powder ground from the roasted seeds as dry roasting enhances the flavor and reduces the bitterness.

Flavor Profile:

Raw fenugreek seeds produce an overpowering bitterness. But when added to dishes and cooked, fenugreek imparts a sweet, slightly nutty, maple-syrup-like flavor reminiscent of burnt sugar.

Fenugreek Seed Sweet Pickle

Things you’ll need:

• ¼ cup fenugreek seeds, soaked for 2 hours and drained
• ½ tsp cumin seeds
• ¼ tsp asafetida
• 2 whole dry red chilies,2 cloves,2 tbsp oil
• 1 stick cinnamon
• ½ cup brown sugar,½ cup white sugar
• 1 tsp paprika,1 tbsp raisins
• 1 tbsp coriander seeds
• 1 tsp dried mango powder and Salt

To The Kitchen:

• Heat oil in a pressure cooker, and add the cumin seeds, asafetida, red chilies, cloves, and cinnamon and sauté on a medium flame for a few seconds.
• Add fenugreek seeds, one cup of water, jaggery, sugar, paprika, coriander-cumin seeds powder, raisins, dried mango powder, and salt, mix well and pressure cook for one whistle.
• Allow the steam to escape before opening the lid.
• Switch on the flame and cook on a medium flame for 5 to 7 minutes while stirring occasionally.
• Remove from the flame and allow it to cool completely.

Fenugreek Seeds Laddu

Things you’ll need:

• 4 heaping tbsp of ghee
• 1 cup whole wheat flour
• 1 tbsp fenugreek seeds
• 2 tsp fennel seeds
• 1 tsp powdered ginger
• ¾ cup natural brown sugar

To The Kitchen:

• In a heavy bottom saucepan, melt ghee and add flour. Stir over low heat for 30 minutes or until it turns a pale, light brown. Let cool completely.
• In another pan, dry roast fenugreek and fennel seeds and grind them.
• When the flour mixture is completely cooled, add jaggery, ground ingredients, and powdered ginger, and mix well.
• Shape into tight, hard balls. Decorate the top of each with chopped almonds and pistachios.

Fenugreek and Mustard Seed Rice

Things you’ll need:

• 1 tsp fenugreek seeds
• 1 tsp brown mustard seeds
• ½ cup freshly grated coconut
• 3 green chilies
• 4 tbsp oil divided
• ½ tsp mustard seeds
• 1½ tbsp raw peanuts
• 1 tsp split Bengal Gram
• 2 pinch asafetida powder,·Some curry leaves
• 4 tbsp tamarind pulp,·½ cup water
• ½ tsp jaggery brown sugar & ·Salt
• 2½ cup cooked rice

To The Kitchen:

• On low heat, toast fenugreek seeds until they are fragrant in a medium pan. Add mustard seeds and heat until they start popping. Remove from heat and let cool.
• Add the coconut, green chilies, and roasted seeds to a food processor. Blend until uniform.
• On low heat, place a saucepan and add two tablespoons of oil. Add the mustard seeds, peanuts, split Bengal gram, asafetida powder, curry leaves, and tamarind pulp at every two-minute intervals, stirring constantly.
• Add the coconut paste and water into the pan and stir; add the jaggery and salt.
• Once the mixture has reduced and thickened, add the rice and stir.