Kasoori Methi is used to flavor many Indian dishes, especially curries. If you have leftover methi leaves that can’t be used for cooking, don’t discard them, you can dry them to make Kasturi Methi. Learn how to dry methi leaves at home (air-dry method, in the microwave, and in air-fryer) in this post with a step-by-step process and video. In India methi seeds (fenugreek seeds), methi leaves (fenugreek leaves) & methi powder (fenugreek powder) are used in various Indian recipes. Methi seeds are essential in making pickles like this Gujarati Mango pickle. Dry Methi leaves powder also known as Kasuri methi powder is an essential ingredient in some of the most popular North Indian dishes. In today’s post, I will show you how to make Kasoori methi at home by drying fresh methi leaves. First of all, let’s briefly know about Fresh Methi. Methi leaves (fenugreek leaves in English) are the most commonly used herbs in Indian cooking. It has a smoky, earthy, and slightly bitter flavor. They are used to make in sabzi, paratha, rice dishes, or dal. Methi leaves or fresh fenugreek leaves have a unique fragrance that adds an irresistible aroma to meals. That’s not all; fresh fenugreek contains different minerals and vitamins which are very beneficial for our body. It is high in iron and containers fiber which keeps the blood sugar levels at bay. Growing methi at home is very easy. I have been growing methi leaves in my backyard for two years. Whether you live in a warm climate or cool, methi is easy to grow. Sow the Methi seeds directly into the soil, not more than 0.5cms deep and 20cms apart. Then water every day. Within a week you will see sprouts and within a month they will be ready to harvest. It’s a very low maintenance plant and required some soil, a bit of sunlight, and water to grow this plant. You can grow it in a container or on the ground. I have so much methi growing this year. I already used it in making methi thepla, methi Shaak, methi gota, methi chaman, etc. After using it in many dishes, I have some leftover methi sitting in the fridge. So I thought of making Kasoori methi with it. Kasuri methi can be made right at your home. Just grow your fenugreek leaves or buy a few kilos of fresh methi leaves when they are in season and dry them at home. Use bright green colored, fresh methi for best results. This is so much better than the store-bought one, and making anything at home is always a good idea. Plus it’s great to use leftover methi.
What is Kasuri methi?
Kasoori methi (or Kasuri methi) is made from the fenugreek plant (Methi in Hindi). It is a spice with a bitter yet addictive taste. It is used as a spice in Indian cuisine to enhance the flavors. The strong aroma and distinctive flavor fascinate the taste buds.
What are the benefits of Kasuri methi?
It is considered of very high importance in medicinal purposes, especially in Ayurveda.
It isthe best sources of dietary fibervery rich in protein and iron content.Low in calories and fat,helps in better digestion.the best solution for gastrointestinal problemsMaintains the cholesterol level in the bodyHelps to lose weightImproves eyesightcontrol diabeteshelps to prevent respiratory problems.
Step by step process
Take the bunch of methi leaves and pluck the leaves to remove them from their stalk. Any tender stalk is fine.Wash the methi leaves in cold water very well to remove any dirt. Wash them thoroughly.Drain and shake off the excess water from the leaves.Spread them in a single layer onto a clean kitchen towel.Air dry them inside your home in a cool and dry place. It will take 2 to 4 days to completely dry the methi. Once completely dried, you can crush them with your hands and put them in an airtight jar to store. Or you can store the dried methi leaves without crushing the leaves. It will stay fresh for up to 3 months at room temperature or up to a year in the fridge.Note – You can also make Kasuri methi powder by crushing it in a blender jar.Use them as required.
Do not leave the dried fenugreek leaves open for long as they tend to pick up moisture quickly which reduces their shelf life.Make sure to use fresh methi leaves. Discard any yellow leaves.
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