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Jul 16, 2010

Sprouted Methi pickle / Menthya thokku / Vendhaya thokku

Spicy, tangy, bitter and yet sweet = 'sprouted methi thokku', an authentic family recipe that my mother in law and her mom and her elder sister shared with me. They have taught me many many authentic recipes and this is one among them. Thank you avva, dodamma and amma. Thank you for passing on the tradition to us. Will keep posting many more family recipes.

Fenugreek - Health benefits : The fenugreek seeds are primarily used as a culinary spice across many cultures, while herbalists had used them for many centuries for the many health benefits it offers. The fenugreek seeds or fenugreek extract possess a powerful ability in aiding the digestive process, which is one of the many benefits of fenugreek (more here)

Methi is widely used in Indian cuisine in the form of kasuri methi, fresh methi leaves, methi seeds.

Sprouting methi seeds: Sprouting the methi seeds is simple. Take half a cup of dry methi/fenugreek seeds. Wash well and soak in water for at least 24 to 36 hours. Drain water completely and transfer the content to a colander. Cover with wet cloth. I used a wet kitchen towel. Keep it aside undisturbed. Make sure you keep the cover moist at all times. Within a day or two, you will notice small sprouts shooting out. I left it for two days until the sprouts were 1 cm long.

This delicious recipe is definitely an acquired taste. Once you have acquired the taste, resist temptation and take only in moderation. A must try for people who love the taste of methi. Here's the recipe. 


Dry methi seeds- half cup  or Sprouted methi seeds- 2 cups

Tamarind - 1 tablespoon if using concentrate
alternatively, if using raw tamarind, extract the juice from 1 medium size tamarind ball.

Gingily oil / Nallennai / Olla enna / Sesame oil - half cup

Mustard seeds - 1 teaspoon

Water - Three fourths to one cup

Curry leaves - 1 sprig

Turmeric powder - half teaspoon

Asafoetida powder - quarter teaspoon

Salt as required

Red chilli powder - 1 teaspoon

Jaggery / Gur / Bella - one and half to two tablespoons as per your taste


Sprout dry methi seeds. Half cup of dry methi will yield approximately two cups of sprouted methi. I used only half cup dry methi.

Heat oil in a heavy bottomed kadai. Add mustard seeds. When it pops, add the sprouted methi seeds.

Give a quick stir and add curry leaves.

Stir for a minute and add tamarind mixed with water and allow it to cook in low to medium heat partially covered. Stir occasionally.

While the content is boiling add the turmeric powder and asafoetida powder.

After 15 to 20 minutes, you will notice that the content is reduced, water is absorbed/evaporated and the oil starts leaving in the sides.

Keep stirring and cook for 5 more minutes after you see oil in the sides. At this time the sprouted methi should have cooked well and the raw tamarind smell should have gone.

Add the red chilli powder, salt and jaggery and mix well. The thokku will be in paste consistency or like chitra anna gojju consistency. 

Remove from heat. and keep it aside uncovered.

Use this thokku for rice, iddli or dosa. Use in moderation.

Can be stored in fridge after it is cooled down completely. Make sure to use an airtight container before you keep it in fridge.

This recipe is my entry to 'Think Spice - Think Fenugreek event'.
Also, this recipe is my entry to 'Let's sprout'- a new event in Priya's easy and tasty recipes.



indosungod said...

This is truly a unique and a special recipe. Does sprouting reduce the bitterness of the methi?

Mythreyee said...

Yes, very unique. Definitely, sprouting reduces the bitterness of Methi. Very simple recipe. Try it one day and let me know if you liked it.

Padmajha said...

Hi Mythreyee.Am here after a long time.Loved the new look of your blog.Will go and check all the recipes that I have missed.Thanks for sharing this authentic pickle recipe.

Srivalli said...

Very nice Myth!..its lovely to see such traditional ones..thanks for sharing..hope you are doing good..its been a while..

arthi said...

wow!!unique recipe..looks tempting!!

Latha said...

Very healthy thokku..will def. try.

Mythreyee said...

PJ: how are you..long time no hear. thanks. ya, it's got a new look. your welcome.

Srivalli: Back to blogging is amazing. missed all of you so much. Thanks.

Arthi: thanks dear!

Latha: Try and I bet you'll love it.

Priya Suresh said...

My favourite pickle, i did almost the same one few months back, thanks for sending..

Pushpa said...

Methi has so many health benefits.Its a wonderful recipe.Please follow my blog I have healthy and tasty dishes I am follower of yours.

Pushpa said...

Methi has so many health benefits.Its a wonderful recipe.Please follow my blog I have healthy and tasty dishes I am follower of yours.

Suhasini said...


This recipe is extremely interesting.Will it be bitter in taste?Pls tell me I want to try it asap


Hema Krishnamohan said...

Awesome post. I am happy i came to know this site now, though i am a regular food browser. It is more special because my brother from New Zealand referred this to me. There is no match to PAARAMBARYA SAMAYAL and PATTI SAMAYAL. Thank you.

Anagha said...

Superb recipe! thanks to all ajjis.

Anonymous said...

Thanks for the recipe. Just made it and it tastes nice. Will add it to my list of "make regulary" items.