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| KASURI METHI - DRIED FENUGREEK LEAVES |
Kasuri Methi is one common ingredient found in North Indian Cooking. It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves. This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves. My first attempt cooking Butter Chicken went without Kasuri Methi. Though I had used fresh Methi Leaves while cooking
Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who
sell
Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market. And searched for Dried ones in Indian Stores in vain. My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me. But I am not sure why I couldn't grow it here. Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.
The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell,
reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
Dried Fenugreek Leaves or
Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent.
I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry.
Don’t discard it, you can dry it up to make Kasturi Methi. You
can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and
you will definitely love the flavour it will bring to your basic dishes.
So let's look into how to make Dried Fenugreek Leaves at home. Few minutes of Preparation, just 2-3 days of Sun drying or just a few minutes of Roasting the leaves in Microwave Oven, there you go with a wonderful homemade herb that stays good for a long time when stored in an airtight container.
Recipe Type - Dried Herb
Difficulty -Easy
Author - SM
Preparation Time - 25 - 30 Minutes
Drying Time - 2 - 3 Days(Sun Drying)
Roasting Time - 8 - 10 Minutes(Microwave)
HOW TO DRY METHI/FENUGREEK LEAVES AT HOME
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| KASURI METHI - DRIED FENUGREEK LEAVES |
Method 1 - Sun-dried
Making Kasuri Methi/Dried-Fenugreek Leaves at home is a very easy process, you just have to wait for 2-3 days until you get this flavourful herb.
- Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
- U can use the tender Stems, if doing so chop it finely.
- Once done,
wash the leaves well so that the dirt washes off properly.
- Allow it to drain in a Colander.
- Wipe off any extra moisture using a clean kitchen towel.
- Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
- Let it dry for about 12 hours in direct sunlight.
- After 12 hours, give it a stir and then again dry it for a day.
- You can drythe leaves until they are dry and crisp.
- Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored.
- Take it and crush it with your hands.
- Store it in an airtight container.
- Stays good for a long time. For longer shelf life, can store it in the freezer.
Method 2 - In a Microwave Oven
QUICK METHOD:
Sun drying certain food items do not yield good results when the climate is humid and if you are living in a place where the possibility of sun drying is difficult. This Microwave method proves to be fruitful.
- Making Kasuri Methi in a microwave is the quickest & easiest method.
- You can make it within 10 Minutes.
- Just
pluck the fresh leaves from the stem and discard the stem.
- Once done,
wash the leaves well so that the dirt washes off properly.
- Allow it to drain in a Colander.
- Wipe off any extra moisture using a clean kitchen towel.
- Make sure the leaves are dry and have no moisture in it.
- Place the fenugreek leaves in a microwave-safe plate.
- Spread it evenly & place it inside the microwave,
and roast it for about 3 minutes on High.
- Once done, remove the Plate from the Microwave and using a spatula flip the Methi/Fenugreek Leaves.
- Place it back inside and again roast it for 3 minutes on High.
- Take it out and give a stir again.
- Place it back in the microwave/oven once again and roast it on high for another 2- 3minutes.
- Make sure the leaves are totally dry and have turned crispy.
- Take it out, let it cool completely and crush it with your hands.
- Store it in an airtight container.
- Stays good for a long time. For longer shelf life, can store it in the freezer.
Culinary Uses of Kasuri Methi:
Kasuri Methi is a flavourful herb that instantly enhances the taste of a dish. Add it to any curry you prefer. I even like to flavour the Dhal Curries, Parathas, Pulavs, and Raitas. It gives a wonderful note of aroma & flavour to the dishes it is added into.
