Fenugreek seeds (methi) are packed with nutrients and healing properties – no surprise that Ayurveda swears by them. But as it happens with most things are good for you, fenugreek seeds are hard to like. In Indian cooking, fenugreek seeds are usually added in tadka and then picked out by most people (self included), never to be eaten.
I have recently discovered a trick to make these bitter brown devils palatable. This methi dahi (fenugreek flavored yogurt) recipe uses a generous amount of fenugreek seeds without rendering the final dish overly bitter. Here’s how.
- Plain homemade yogurt – 2 cups
- Fenugreek seeds – 1 teaspoon
- Bhuna jeera (roasted cumin powder) – a large pinch
- Red chili powder – to taste
- Salt – to taste
How To Make Methi Dahi:
Boil a teaspoon of fenugreek seeds in half a cup of water.
Simmer for fifteen minutes, or till the water reduces to half its original volume.
On boiling the fenugreek seeds this long, the water would turn a transparent yellow-brown color and the seeds would swell up and soften.
Let fenugreek seeds soak in the water it was boiled in as it cools cool to room temperature.
The fenugreek-flavored water is now ready to be stirred into the yogurt.
Using a spoon or fork, whisk the yogurt with salt, red chili powder, roasted cumin powder and the boiled fenugreek seeds along with the water used for boiling.
Methi dahi is now ready to eat. Serve on the side with chapatis and curry.