Methi ki Launji (Fenugreek Seeds Pickle)


One of the many benefits of inter cast marriage (wink) is very close connection with two different cuisines. As I shared earlier, my hubby is from Rajasthan and I am a Punjabi. After almost 6 years of our marriage,  I can say that I have learnt cooking from my Mom-in-law as much as I have learnt from my Mom. So my cooking is a mix of the best practices of my Mom, Mom-in-law and of course I add my touch to it. In these years, I really have developed a taste for Rajasthani food. Rather I should say that Rajasthani cusine is so delicious that there was no need to develop a taste for it. Once served, one just can not resist it!There are quite many famous Rajasthani delicacies like Gatta and Dal Bati Churma. At the same time  there are others that are less known but are really delicious and different from the usual curries or side dishes that I knew.
The one I am sharing today is an adaptation from my Mom-in-law’s “Methi ki Launji”. Fenugreek seeds are the primary ingredient of this recipe. In addition to the immense health benefits that this seed possess, I really like the spicy, sweet, tangy and slightly bitter taste of this pickle!

Ingredients

(will make 1 small bowl)
  • 2 Table Spoon Fenugreek Seeds (Methi Dana)
  • 1 Table Spoon Rasins
  • 1 Table spoon finely chopped Dry Coconut
  • 2-3 Indian bay leaf (Tej patta)
  • 1 tea spoon Cumin seeds
  • 2 1/2 Table Spoon Jaggery Powder (normal sugar can also be used, just reduce it to 1 1/2 table spoon)
  • 1/2 Table spoon Dry Mango Powder (aamchur)
  • 3 Tea spoon Salt
  • 2 1/2 Tea spoon Red chilli powder
  • 1 Table spoon Coriander powder
  • a pinch Asafoetida (Hing)
  • 1/2 tea spoon Turmeric powder
  • 1 tea spoon Garam Masala
  • 2-3 table spoon Water (for the required consistency)
  • 1 table spoon Vegetable oil

Preparation Steps

  1. Soak Fenugreek seeds overnight in water
  2. Boil the seeds in water for 10 minutes and drain out the extra water
  3. Heat oil in a pan. Once hot, add Cumin seeds,  Indian bay leaf, Asafoetida & Fenugreek seeds.
  4. Add the remaining spices and stir well.
  5. Add water  and let it boil for 2-3 minutes. Add sugar and Garam Masala, Rasins and Coconut. Stir for another 1-2 minutes and take it off the stove.
To add nutrition and taste, use it as a pickle with any meal.  It will taste even better with hot puris or parathas!

Sending this to Magic Mingle # 10 hosted at Vaishali’s Ribbon’s to Pasta’s.

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1 comment

  1. Priya October 15, 2012 at 8:59 pm Reply

    Such a healthy and fingerlicking pickle..Will try your version soon.

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