In english menthulu means FENU GREEK SEEDS.
Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France. It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder. Commercially, it is used in the preparation of mango chutneys and as a base for imitation maple syrup. In India it is used medicinally, and as a yellow dyestuff. It is also an oriental cattle fodder and is planted as a soil renovator. In the West, fenugreek’s therapeutic use is now largely confined to the treatment of animals, though historically. it has been used in human medicine. The name derives from the Latin ‘Greek hay” illustrating its classical use as fodder.
Spice DescriptionFenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.
Other Names
Bird’s Foot, Foenugreek, Goat’s Horn
French: fenugrec Sénegré, trigonelle
German: Bockshornklee, Griechisches Heu
Italian: fieno greco
Spanish: alholva, fenogreco
Indian: mayti, methe, methi
Tamil: venthium
Malay: alba
Sinhalese; uluhaal
U can see more about fenu greek seeds HERE.
So coming to my recipe of menthi podi(fenugreek seeds powder).....
MENTHI POWDER:
INGREDIENTS:
Menthulu....................1 tbsp
Chana dal/gram dal...........2tbsp
Urad dal.......................2 tbsp
Cumin seeds.................1 tsp
Mustard seeds..................1 tsp
Coriander seeds............1 tsp(optional)
Red chillies..............................6-7(as per the spicy taste)
Oil.......................................1 tsp
Fry roast and dry grind all the above ingredients.
There is another recipe of menthi podi....
Fry menthulu(fenugreek seeds)and redchillies with a tsp of oil.Dry grind them.
So here is the menthi podi.U can use this powder in several curries..such as brinjal,okra,capsicum,tindora,ridge gourd etc..
Here i am giving the recipes with capsicum and brinjal.....
CAPSICUM MENTHI CURRY:
Ingredients:
Capsicum.................. 1 large one
Salt.............................as per taste
Tamarind paste........1 tsp
Menthi podi...............1 tbsp(according to ur spicy taste)
Oil...........................1 tbsp
MEthod:
- Cut capsicum into medium sized pieces.
- Heat oil in a pan.Add capsicum pieces and fry them until softened.
- Add salt .Cover and cook until wee cooked.
- Now add the tamarind paste.
- Cover and cook until the water in the paste has dried away.
- Now add the menthi powder and stir well.cook for 5 min.and take off from the heat.
U can follow the same procedure for tindora...
BRINJAL WITH MENTHI PODI:
Ingredients:
brinjals...........6-7small ones
tamsrind paste......2 tsp
salt.............according to taste
turmeric.............small pinch
menthi podi..........2 tbsp
For the tampering:
urad dal..........1 tsp
chana dal.........1 tsp
cumin seeds......1/2 tsp
mustard seeds.....1/2 tsp
curry leaves.......1 stalk
hing...............a small block
redchillies.......1-2
METHOD:
- Cut the brinjals into 4 equal parts.Boil them with a pinch of salt ,tamarind paste and turmeric.
- If any water remained after the brinjal pieces are boiled ,drain them.
- In a pan heat oil and add mustard seeds.When they splutter add all other ingredients for tampering.
- Now add the boiled brinjal pieces.Don't smash them.Stir with care.
- Add salt.Cover and cook for 5 min.
- Now add menthi powder .Adjust according to ur tatse.
- Take off from the stove.
U can follow the same way for okra,ridge gourd..as brinjal.