Kasuri Methi

Kasuri Methi

Here’s another great way to preserve vegetables by dehydrating them. Did you know dehydrating preserves most of the food’s nutrients? So let’s learn how to prepare Kasuri Methi, a popular Indian herb.

Kasuri Methi is nothing but dried methi or fenugreek leaves. It’s classified as an Indian herb and used as a seasoning to flavour many Indian cuisines.  The herb added at the end of the cooking, brings the best of flavour and aroma.

Kasuri Methi is used in making rotis, parathas, naans, vegetable pulav, curries, dry dishes (sukhi sabji) and raitas. It also goes well with dals (lentils).

How to prepare Kasuri Methi –methileaves
1. Take fresh methi, pluck the leaves off the stalk.
2. Wash the leaves well and pat dry on kitchen towel.
3. Spread the leaves on a newspaper or a cotton cloth.
4. Dry them in the shade for 24 hours.
5. Remove the leaves onto a large plate and let them dry for a day or two.
6. Then place the leaves in the sun for about half an hour.
7. Allow to cool.
8. Store the dried leaves in an airtight container in a cool dry place.

TM

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