Fenugreek seeds pickle
Fenugreek seeds pickle

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fenugreek seeds pickle. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Fenugreek seeds pickle is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Fenugreek seeds pickle is something that I’ve loved my entire life.

Check Out Top Brands On eBay. Cook the fenugreek seeds pickle till the jaggery is well-incorporated, and the moisture from the tamarind paste evapourates. Set aside the Sprouted Fenugreek Seeds Pickle to cool completely to room temperature.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fenugreek seeds pickle using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fenugreek seeds pickle:
  1. Take 1 cup Fenugreek seeds
  2. Get 10-12 dates
  3. Make ready 1/2 cup raisins
  4. Make ready 1/2 cup jaggery
  5. Take 2 tsp sugar
  6. Get 1/4 cup turmarind pulp
  7. Make ready 1 tsp lemon juice
  8. Take 1 red chilli whole
  9. Take 1 red chilli powder
  10. Take 1/2 tsp turmeric powder
  11. Get to taste Salt
  12. Prepare 1/4 tsp cumin seeds
  13. Take 1/4 tsp fennel seeds
  14. Get 1 tsp oil

Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. Add cut capsicum and close the lid for a few minutes until it becomes tender. Grind green chili, mustard seed powder, cilantro,turmeric,tamarind, rice,coconut with water to a smooth paste. Fenugreek (Greek hay) is an annual plant in the Fabaceae family, native to Asia and the Mediterranean, with seeds and leaves that are both edible.

Steps to make Fenugreek seeds pickle:
  1. Keep Fenugreek seeds in a wet towel for 2 days it will become sprouts. Pressure cook or steam the sprouts with little water up to 2 whistles.
  2. Heat oil in a pan, add cumin seeds, fennel seeds and red chilli. When arome arise add boiled Fenugreek sprouts.Cook for 2 mins while add rest of spices.
  3. Add chopped dates and raisins into it and keep stirring. If dates are fresh then directly chopped, but if it is not then soaked into water and then chopped.
  4. Add turmarind pulp into it followed by jaggery. Cook for untill Jaggery melts.
  5. At last add sugar and keep stirring untill sugar melts and all spices blends well. Add lemon juice before put off flame.
  6. Serve hot or stored it into a airtight container for a week.

It has small leafy greens that can be used fresh or dried and pods that contain small square-shaped golden seeds that are used as a spice or for medicinal purposes. Fenugreek seeds smell and taste similar to maple syrup. Fenugreek leaves are eaten in India as a vegetable. Fenugreek is taken by mouth for diabetes, menstrual cramps, high cholesterol, and many. Fenugreek or methi seeds, long used in India and other areas for health benefits, have spread across the world as alternative medicine.

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