Tuesday, April 13, 2010

Sprouted Fenugreek Usli

By now you all must have been familiar with the term “Usli” (Konkani word for a dry dish) which is frequently used for some of the recipe names.

We all know that Fenugreek or Methi seeds or its leaves are very healthy and nutritive

Doctors recommend the use of methi for the diabetic patients.

But the sprouted ones are healthier and tastier too and believe me, they also look good!

Sprouted Fenugreek Usli

How to sprout :

  1. Wash & soak the fenugreek seeds in water and leave it overnight.
  2. Next day drain off the water completely and keep it covered with a lid in a warm place. Keep it in this way for 2-3 days (during cold season it may take a longer time to sprout but in summers within 2 days sprouts will appear).
  3. However, take care to wipe off (with a clean kitchen towel) the water vapor that is formed on the inside of the lid. You may have to do this at least once at night and 2 to 3 times during the day or whenever you notice the accumulation of water vapor on the inside of the lid. Toss the vessel once in a while so that the seeds which are at the bottom will come on top. This way all the seeds will sprout evenly.
  1. If you want the sprouts to grow longer, you may keep it in this way for a few more days.

Once the fenugreek seeds are sprouted, you are ready for the preparation of the Usli.

Sprouted Fenugreek

Sprouted Fenugreek (Methi) seeds

Ingredients :

Sprouted Fenugreek seeds /Sprouted Methi seeds

2-3 cups


1 medium

Green chilies

2 or as per taste

Mustard seeds

1 tsp


2 tsps

Curry leaves

1 sprig

Jaggery powder /Sugar

1-2 tsp or as per taste


to taste


1 cup

Chopped coriander leaves

1-2 tbsps

Grated coconut (optional)

1 tbsp

Method :

  1. Chop the onions and slit the green chilies.
  2. Heat a pan/wok/kadai. Add in the oil and mustard seeds.
  3. When the mustard seeds start spluttering, lower the flame and add the chopped onions, slit green chilies and curry leaves.
  4. Stir till the onions have turned transparent. Add in the sprouted fenugreek seeds.
  5. Stir gently taking care to see that the sprouts do not break.
  6. Add half a cup of water and keep the flame on medium. Cover the lid and let it cook.
  7. When half cooked, add salt, jaggery and water (if necessary) and cook till done.
  8. Garnish it with chopped coriander leaves and grated coconut.

Serves : 4


Half a cup of fenugreek seeds will yield 2-3 cups when sprouted.

A squeeze of lime juice added to it enhances the taste.

This dish tastes good with chapattis or with rice and dal.

For more information on fenugreek seeds :




  1. I didnt even know that methi could be sprouted; will try this out

  2. To tell you the truth Bhagyashree, I found this by accident a few years ago.

  3. Wow.. never knew about this.. Great recipes are born in kitchen accidents :)