KASURI METHI

KASURI METHI

 

Kasuri methi

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First of all , most of the people pronounce kasuri methi as "  Kasturi methi "  but it is   "kasuri methi " not kasturi methi.    Methi is of two types - One is Common methi  ( fenugreek leaves) and another is Kasuri methi.  Kasuri methi is the dry leaves of a herb known as fenugreek. 

Kasuri methi is aromatic. Its taste is slightly bitter but it is used in different foods for its unique flavour. Kasuri methi is also called as  "Bird's foot " because its three leaves appear as Bird's feet. 

 Hindustan is the largest producer of kasuri methi in the world. It is produced in Punjab and Rajasthan ( especially in Nagaur district of Rajasthan).  Nagaur is the highest producer of kasuri methi in India.

 The name " Kasur " Is specially derived from the place  "kasur " or  "kasoor ".  Kasur is the name of a place which is in Pakistan. Here they produce these methi called kasuri methi. After partition  the kasur region  became part of Pakistan.   Hence, the name of kasuri methi is due to the name of the place "kasur "  In Pakistan.

Methi/ fenugreek seeds

Botanical name of kasuri methi - 

  Trigonella foenum greacum  .It belongs to the family  Fabaceae.  It is a herbaceous aromatic crop. It has medicinal properties used from old ages.   

Difference between normal methi and kasuri methi : -

  The kasuri methi slightly differ in taste from normal methi. The methi which is produced in Nagaur district of Rajasthan also has some different taste than that it is produced in the Kasur region of Pakistan. It can be different on the basis of soil, environment, and climatic conditions.

   It can differ on the basis of shape and size of the methi, taste of the methi and also quality of the methi because of soil and environmental conditions. Nagaur district methi is one of the best quality of kasuri methi in India. A particular variety of kasuri methi is  produced in the kasur region of Pakistan. 

 Example :-

  In hindi :-  Methi patta, Methi saag.

 sanskrit :- Methi patram.  Bengali called it Methi saag.In Tamil :- Venthiya keeran .  English :- fenugreek leaves.

ADVANTAGES OF KASURI METHI 

  It has nutrients like folic acid, Niacin, vitamin A,B6 ,C and Vitamin K  MINERALS:-

  Cu (copper) , Ca (calcium) , Fe (Iron), Zn (Zinc) , Mn(Manganese). 

1 . It can reduce fever also.  (Doctor's advice is necessary) .

2 . Helps in bowel or gut or stomach problems.

 3 . Treatment in Bronchitis.

4 . Treatment in Rheumatoid arthritis. 

5. Treatment in Anaemia.

 6 . Maintain testosterone level in men.

7 . Prevent painful menstrual problems.

 8 . Methi seeds are helpful in prevention of PCOs  and PCOD.

9 . Reduces the cholesterol level. ( Doctor's advice is recommended). 

10 . Beneficial for diabetic people. (Doctor's advice is recommended). 

11 . Heart problems can be cured. ( Doctor's advice is recommended).

12 . Methi is very effective in hair fall. Because it promotes hair growth.

13 .Methi is good for skin also. 

14 . It can be used in kidney treatments. (Doctor's advice is recommended). 

15 . Helps in reducing stomach or gut problems. 

Disadvantages of kasuri methi :-  

 1 . Irritation can be happen to some people from kasuri methi.

 2 . Allergies . 

3 . Respiratory problems.

 4 . Lowered blood sugar level.

 5 . It can lead to loose motion, if it is consumed in high amounts ,because of it's warm nature. Etc.

 

Different food items in which kasuri methi leaves used

KASURI METHI USES :- 

It is use in various types of Indian dishes.

 Example :-

1  . KASHMIRI DUM AALOO.

2 . DAL FRY 

3 . KADHAI GRAVY 

4 . HANDI RECIPES.

 5 . IDLI

 6 . AALOO GOBHI

7 . CHICKEN TIKKA. 

8 . DAL MAKHANI 

9 . KABULI CHANA PULAAV. 

10 . PANEER BUTTER MASALA. 

11 . RAAJMA. CHHOLE.  

12 . NAAN BREAD etc.  

13 . Kasuri methi is used in parantha and pudi also.  

USES OF DRY / FRESH KASURI METHI :- 

1 . Take one tea - a spoon of kasuri methi is between the palm, crush them and sprinkle it in the flour.

 2 . Knead them to make a perfect dough. 

3 . The dough can be used in making pudi or parantha  because kasuri methi enhances tastes.  Or its tastes become double.  . It is also used in garnishing of food. simply Sprinkle them over the food by crushing with the fingers.

 4 . It is also used as flavour enhancers.

 5. It cuts the sweetness of tomatoes.  

6. It is also used in making curries.It is added at the end of cooking which helps to preserve the flavour and aroma of the foods or sabzi.

Kasuri methi used in kadhi

Can we make kasuri methi at home? 

We can make kasuri methi at home. In winter season it is available in the market.  Cut the fresh leaves. . 

1 . Remove the impurities or weeds

2 .  Wash with water.

 3 . Collect these methi leaves on a clean dry cotton clothes.

 4 .  Spred them in shadow. ( because methi leaves are too soft and thin. It can easily be dry in the house also or green shadow. But if we dry these leaves in the sun then the methi leaves colour will change into yellow. It will no longer in green colour.) But  if you want to dry it in sun then keep them  for few hours only, that is enough for it. 

5 . Collect these leaves into a air tight jar . It can be used for one year.  (But the taste may vary ) . 

6 . It's  nature is warm. Meaning  ( tashir is warm) . So it must be consume in small quantity. Other wise it may leads to loose motion or burning sensation in the stomach and gastric problems. Depends on the human body absorbing capacity. 

7 . It can be used for a year. It's aroma is preserved in its natural form.

 8. Quality can also vary. 

BRANDS AND COMPANIES :-

25 g of kasuri methi price 30 rupees. 50 g of kasuri methi price 56 rupees.( Price may vary from brand to brand). 

1. Tata sampann kasuri methi. 

2 . Catch kasuri methi.

 3 .   Everest kasuri methi.  

4 . Baadshah kasuri methi . 

5 . Nourish kasuri methi. 

6 . Balaji kasuri methi - Balaji kasuri methi is the local brand of Nagaur district of Rajasthan.

7  . Aachi kasuri methi. 

8 . Crista kasuri methi. 

9 . Suhana kasturi methi ,etc.