The one blessing of blogging is the constant discovery of lesser known traditional recipes. One such recipe is this Methi Dana Achar | Sprouted Fenugreek Seeds Pickle.
A few days ago, when I posted the recipe for Mod Alelya Methichi Usal | Sprouted Fenugreek Seeds Sabzi, Shobha Keswani of Shobha’s Food Mazaa mentioned a Sprouted Methi Dana Achar to me, and set me off on a search for the recipe.
While I found many recipes for sprouted Fenugreek pickle—including this one of Shobha’s blog—I made a simple South Indian version that does not need to many spices and has the flavour of methi coming through. This pickle also preserves well (especially if you add more oil) and so can be made in bulk.
Recipe for Methi Dana Achar | Sprouted Fenugreek Seeds Pickle
Methi Dana Achar | Sprouted Methi Seeds Pickle
- 1/4 Cup Methi Dana, Fenugreek Seeds (~50 gms)
- 1 tbsp Tamarind Extract
- 1 tbsp Grated Jaggery
- 2 tsbp Red Chilli Powder (Adjust to taste)
- 1/2 tsp Turmeric
- 1 tsp Salt (Adjust to taste)
- 1 tsp Mustard Seeds
- 1 Large Pinch Asafoetida
- 2 tbsp Oil (Sesame Oil preferred)
- Soak the methi seeds in 1 cup water for at least 6 hours.
- Drain all the water and tie the soaked seeds in a thin cotton cloth.
- Set aside for 12 to 16 hours to sprout. Sprinkle some water at regular intervals on the bundle to help sprouting.
- When the fenugreek seeds have sprouted, spread them on a cloth to dry for about 3 hours.
- In a kadhai, over low flame, heat the oil.
- Add mustard seeds and wait till the pop.
- Add the dried methi sprouts and stir-fry for a few seconds.
- Add the red chilli powder, turmeric, asafoetida, and salt.
- Mix well.
- Add the tamarind paste and jaggery.
- Stir-fry till the jaggery melts, and the moisture from the tamarind paste evapourates.
- Let the Sprouted Fenugreek Seeds pickle to cool completely to room temperature. Do not cover as the condensation will add moisture to the pickle and spoil it.
- Store in an air-tight bottle. This stays good for at least 7 days. If you want to preserve it for longer (like a few months), add about 6 to 7 tbsp oil.
Step-by-Step Instructions for Making Methi Dana Achar (Sprouted Fenugreek Seeds Pickle)
Making the Methi Dana Sprouts
The most important part of making this pickle is to ensure that the methis seeds have sprouted well and then are dried well after they have sprouted. The drying removes the moisture from the sprouts and helps preserve this pickle for long.
- Add enough water to the methi seeds such that there is a 1″ layer of water over the seeds. I used 1 cup water.
- Soak the methi seeds for a minimum of 6 hours. You may need more in winter or cold weather.
- Once the methi seeds are well-soaked (they puff upto about 1.5 times the original size and become a bit soft), drain all the water from the seeds and transfer them to a thin cotton cloth.
- Make a bundle and set aside for 12 to 16 hours to sprout. In cold weather you may need longer. Sprinkle some water at regular intervals on the bundle to help sprouting.
- Spread the sprouted fenugreek seeds on a cotton cloth and let them air-dry for at least 3 hours or till they are completely dry to touch. This is an important step.
Making the Methi Dana Achar | Sprouted Fenugreek Pickle
- In a large enough kadhai, over low flame, heat the oil.
- Add mustard seeds and wait till the crackle.
- Add the dried fenugreek sprouts and stir-fry for a few seconds.
- Next, add the red chilli powder, turmeric, asafoetida, and salt; and mix well.
- Finally, add the tamarind paste and jaggery.
- Cook the fenugreek seeds pickle till the jaggery is well-incorporated, and the moisture from the tamarind paste evapourates.
- Set aside the Sprouted Fenugreek Seeds Pickle to cool completely to room temperature. Do not cover the pickle as it is cooling because the condensation will add moisture to the pickle and spoil it.
- Store in an air-tight bottle. This stays good for a few weeks. If you want to preserve it for longer (like a few months), add about 6 to 7 tbsp oil. You could also refrigerate the pickle.