- Heat the 1 tablespoon of the oil in a pan, add the sprouted methi and stir-fry for 2 minutes. Remove and set aside.
- Pour the rest of the oil into the pan, add the add the mustard seeds and the curry leaves, as soon as the seeds pop, add the pomegranate syrup, red chilli powder and turmeric. Stir fry for about 30 seconds as the pomegranate syrup is already reduced, and add the sprouted methi. Cook for about 20 minutes or until all the water has evaporated.
- Place in a clean jar, and store in fridge when cool.
- According to Usha, this pickle should last upto 6 months. Mine has almost finished! It is so yummy, I even add it to salads.
Monday 25 April 2011
Sprouted Methi / Fenugreek Pickle
I just made an amazing pickle, it is so delicious and totally new to me; sprouted fenugreek (methi) pickle. I found the recipe in an article by Usha Prabhakaran.
The original recipe contains tamarind and jaggery (gur), but I had neither at hand, so I used pomegranate syrup as a substitute. This is tart and sweet so would be a good substitute for tamarind and jaggery. Pomegranate syrup is a made from pomegranate juice, lemon juice and sugar reduced to form a thick molasses.
I also referred to Priiya’s Blog, Indira’s Blog and Paajaka’s Recipes. Do have a look at these blogs, they are amazing.
1 cup sprouted methi
½ cup (125 mls) sesame oil
1 teasoppn mustard seeds
4-5 curry leaves (limra leaves)
3 tablespoons pomegranate syrup
2 teaspoons salt
2 teaspoons red chilli powder
½ teaspoon turmeric powder
¼ teaspoon asafoetida