Kasuri methi refers to dried fenugreek leaves. It is a herb with a bitter but addictive taste. Used as a spice in Indian cuisine, sabzi, Paratha. Its strong aroma and distinctive flavour fascinate the taste buds.
Ingredients
1 bunch of fresh Fenugreek leaves/methi leaves
Procedure
Clean the methi leaves and discard the rotten ones and the thick stems.
Wash the leaves well to remove any dirt or impurities.
Drain the leaves well and chop the leaves finely.
Spread a clean cotton cloth over a tray and spread the chopped leaves on the cloth.
Cover the leaves with another thin cloth.
Keep the tray in the sun and let the leaves dry nicely.
It will take 2-3 days of strong sun to dry the leaves.
Rub the leaves between your palms to make a coarse powder.
Store in a dry container and use for upto 6 months.
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