INGREDIENTS
- FENUGREEK SEEDS – 100 GMSTAMARIND – 150 GMS ( MAKE A THICK EXTRACT IN WATER)
- MUSTARD SEEDS – 1 TSP
- JAGGERY – 3 TSP
- CHILLY POWDER – 1/2 CUP
- TURMERIC POWDER – 1 TBSP
- ASAFOETIDA – 1/2 TSP
- SALT – AS REQUIRED( 1/2 CUP WOULD BE REQUIRED)
- SESAME OIL – 1 CUP
METHOD
TO SPROUT FENUGREEK
- Soak the seeds in safe water overnight.
- Drain the water the next day.
- Tie the seeds in a moist muslin cloth and keep in a dry place for sprouting. Keep moistening the cloth.
- Once the sprouts are about an inch long use them for the pickle preparation.
PICKLING
- Take a heavy bottom pan, add a tsp. of oil and stir-fry the sprouts for just 2 minutes and set it aside.
- In the same pan add rest of the oil and splutter the mustard. Add in the asafoetida and simmer the flame.
- Pour the tamarind extract. Add the jaggery, salt, turmeric powder and chilly powder and simmer till the oil floats on top.
- Add the stir fried sprouts into the simmering mixture. Allow to simmer till the pickle becomes thick such that when you drop a spoonful on to a plate, it should not flow out.
- Remove from flame and cool. Fill into a sterilized bottle and store at room temperature in a cool dry place.
NOTE
- This pickle stays good for about a year.
- It can be used a s a relish for curd rice/parathas/poories
- It can be mixed with hot rice too with a dollop of ghee
Fenugreek also known as methi,vendayam.menthya or menthulu are tiny yellow seeds loaded with fiber, proteins, vitamins, iron and calcium and are an inherent part of any Indian pickle. Sprouting these seeds enhances its nutrition and medicinal properties as advocated by Ayurveda our ancient science of medicine. Sprouting of fenugreek, enhances its anti-oxidant and ant-diabetic properties, documents several research studies. Let us enjoy every meal with these tiny nutraceuticals drenched in tangy tamarind sauce and infused with simple Indian spices.
