When you think of Fenugreek seeds, you think of its bitter taste. It is amazing how different the same seeds taste once sprouted. I have another post on Methi Sprouts. Today we will be making a curry with these sprouts. My recipe is based on an old cook book.

Sprouted Methi Usal

Sprouted Methi Usal


2 cups sprouted Methi seeds

1 onion chopped

2 tomatoes finely chopped

1/2 cup fresh coconut

2-3 tbsp of roasted peanut powder

1/2 tbsp jaggery

1/2 tsp goda masala( or any other subji masala)

1/2 tsp red chili powder

oil for tempering

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp turmeric

pinch of asafoetida

salt to taste

chopped cilantro

Ingredients for Sprouted Methi Usal



Heat oil in the pan. When the oil is hot add mustard seeds, cumin seeds and turmeric. Once the mustard seeds pop, add asafoetida. Add chopped onions and saute until brown. Add tomatoes and cook a little more. Now add the masala and red chili powder. Add the sprouts and 1/2 cup warm water. Cover and cook till the sprouts are done. It takes about 5-7 minutes. Now add jaggery, coconut, peanut powder and cook a little longer. Add salt to taste. Add cilantro and serve.

Method IMG_3375


It is ready to be served with fresh roti or rice.

Note: The sprouts do have a bit bitter taste which gets less intense if you let the sprouts grow  for a little longer time.