Updated: May 3
Methi na thepalaa, methi na dhebraa, muthiya, khaakharaa, gaanthiya, biscuit, and more are words you have heard if you grew up in a Gujarati family. It is used in every form possible. Dry (Kasoori methi), fresh green leaves, dry leaves, powder form and seeds. By itself it is bitter but cooked with other flavors it gives you the balance and flavor in your food. Health benefits of this special plant are many. In India, women drink methi-infused water after giving birth as this helps with milk production for the nursing mothers. It is also known in reducing cholestrol, reducing blood sugar, it aids in digestion and helps with weight loss. Ayurvedic medicine uses methi in many of its remedies. Germinated fenugreek seeds show a significant amount of antioxidant activity and fight the free radicals that accelerate the process of aging.
When traveling, many Gujarati folks carry methi na thepala with athaanu (pickles). We grow our own methi in the backyard and the easiest way to do this is by soaking the methi seeds overnight and then planting them in half an inch of moist dirt. In 3-4 weeks you should have lovely fresh green methi that you can clean, chop and use it in different recipes. Here is a simple and easy recipe from Tarala Dalal on how to make methi na thepala.