Sprouted methi seeds (fenugreek) thokku
Fenugreek seeds as we all know are loaded with goodness and healing properties. The process of sprouting any seed and using them in cooking only enhances these benefits. Here is a sprouted fenugreek seed thokku that is really tasty and pairs very well with yogurt rice.
Fenugreek seeds – 1/2 cup
Tomatoes – 8-10
Red chilli powder – 1/2 tsp (to taste)
Asafoetida – a pinch
Curry leaves – 10-12
Turmeric powder – 1/2 tsp
Salt – to taste
Mustard seeds – 1/2 tsp
Sesame oil – 2-3 tbsp
Soak fenugreek seeds overnight in sufficient water. Next morning, drain and wash the seeds and allow them to sprout. I sprout them in a wide mouth glass bottle with a cloth tied around the mouth. After washing the seeds, put them in the bottle, tie a cloth around the mouth and keep it upside down. Wash again and repeat the process in the evening. Next morning you should find the fenugreek seeds sprouting and ready for use.
Cook the tomatoes in the pressure cooker, mash well and strain through a sieve to make a purée and set aside.
In a kadai add the oil, mustard seeds and asafoetida. When mustard seeds splutter add the curry leaves and sprouted fenugreek seeds. Add chilli powder, turmeric powder and salt. Mix well and allow to cook for about 5 -7 mins. Add the tomato purée and continue cooking till it becomes thick and the oil starts separating from the thokku. Remove from the stove and store in an airtight container.