Homemade Kasuri Methi

Homemade Kasuri Methi / Endu Menthi Aakulu

Kasuri Methi - this is the ingredient that we use for any gravy curries. In Indian cooking, this is considered as a dried herb rather than a spice. Kasuri Methi is basically used to make
the curry creamy giving it a unique taste.

Kasuri methi  ( kasoori methi ) has a slight bitter taste but still gives  a fascinating taste to the curry as a whole. Kasuri methi gets its bitter taste from fenugreek leaves. Because kasuri methi is nothing but dried fenugreek leaves.

Initially when I was new to cooking, I wondered what kasuri methi was. When I asked my mom, she explained it to me. From then onwards I started preparing fenugreek leaves at my home rather than purchasing in botlles.

I somehow dislike purchasing everything from outside. I believe in preparing whatever is possible at my home with my own hands. It gives immense satisfaction and joy - preparing with your own hands and serving your family. Moreover, if we prepare at home, we will know what ingredients are used for the preparation of the dish and if it is good or not.

I personally do not believe in purchasing processed items as far as possible. We never know whether the ingredients that are used for the preparation of the item are good or rotten. There are many articles in the net which indicate that rotten ingredients are being used for preparing the final dish. There are also various unhealthy substitutes that are being added. Now-a-days, the doctors also suggest you not to purchase processed things. Its best if you prepare at home. Traditionally also, we never had so much variety in the market. I have seen our grandmothers preparing a dish right from scratch. So friends, lets take the initiative of preparing everything at home - healthy.

Today;s post is preparing kasuri methi at home, which is very simple to make - clean, wash and dry the leaves - its as simple as said.

Preparation

Discard the stems and collect all the leaves. Wash them well with enough water.

Dry these leaves on a cotton towel or a cloth in shade. This might take 3 -4 days for the leaves to dry and get rid of the moisture. This depends on the temperature pertaining in that area.

When you feel the leaves are almost dry, dry these leaves for a day in sun so that they become crispy. You should be able to crush them in your palm to a powder. Now, bring them back in shade and allow to cool a bit. Transfer to an air tight container. Use when required. Generally kasuri methi is added at the end of the preparation of the curry. Just before adding this to the curry, crush the leaves in your palm and sprinkle it on the curry. You can also powder it and store in an air tight container but there might be a lack of aroma.

Ingredients

Fenugreek leaves 2 bunches

Method

1. Discard the stems and collect the leaves.
2. Wash them well and dry them in shade for about 3-4 days.
3. When the leaves have withered, dry them in sun for a day.
4. Bring them back in the shade and allow to cool.
5. Transfer to an air tight container and store for future use.

Notes

• You can also dry it directly in the sun for 2-3 days, but I have observed that it loses its aroma.
• You can dry the leaves in the microwave oven. Heat the leaves in the oven at 60% - 80% for 3-4 minutes stirring in between. I personally have not done in this way. But you can definitely give it a try.
• This will stay good got at least two months.
• You can dry other leaves like curry leaves, mint leaves , coriander leaves, etc.,. in the similar way and preserve for future use.