Have you ever thought if we can prepare Homemade Kasuri Methi(dry fenugreek leaves)? Probably we never think about it as it is very conveniently available in the shops. Whenever we have to use Kasuri methi (dry fenugreek leaves) in our dishes, we always open a market bought packet. But preparing homemade kasuri methi is not all a difficult or time consuming task.
I believe we all keep kasuri methi in our kitchen as it gives wonderful flavour to our dishes. As fresh green fenugreek leaves are not available all year round so kasuri methi works as a wonderful substitute to fresh leaves. Remember my post on Homemade Dry Mint Powder/ Podina ka powder . We have to follow exactly the same process and homemade kasuri methi will be ready! The only difference you might find in homemade and market bought would be that homemade has stronger flavour than market bought. So, use it carefully in your dishes. The only work is cleaning methi leaves. That you can do even while watching TV or just chatting with your neighbour!!
It has been continually overcast in Bangalore for the last month or so. So I faced difficulty in drying up Methi leaves. I could have used my OTG, but that also is not working and I couldn’t call a technician as we had a covid case in our apartment. So for a few days visitors entry is prohibited. Therefore I kept all semi dried leaves in a steel plate and kept that plate on hot milk vessel. I did that for two days and methi leaves were crisp dry.
But if you have nice sunny days, fresh leaves will dry nicely indoors itself. Never keep leaves to dry out in direct sunlight. Sunlight kills the aroma and the colour of leaves fade. If you are in a hurry, then can use microwave or OTG to dry up leaves faster.
Pluck out fresh leaves of methi from the stems and wash them with running water. Let them stay in the sieve till the water dries out completely.
Later, spread these leaves on a newspaper or dry cloth to dry out.
Don’t keep these leaves under the direct heat of Sun as that will diminish the flavor. You can keep them under the fan. In the heat of summer, leaves will dry out inside the house too. Leaves will shrink in a day or two.
Now keep them in a broad bowl and let them dry till they become crispy dry. Because of overcast conditions leaves did not become crispy dry. Keep them on top of a hot vessel 3-4 times a day, or use microwave or oven to dry them in case sunlight is not bright enough.
Rub dry leaves with your palms or use them just like that.
Homemade Kasuri Methi or dry fenugreek leaves are ready to use!!
As no moisture is left in the leaves, these can be easily stored in an air tight container without fridge.
83 thoughts on “Homemade Kasuri Methi(dry fenugreek leaves)”
Very useful post Deeksha, Thank You.
You are always welcome Sri☺️
Wow, this is simple. I use it all the time. Thanks for the share, Deeksha.
Btw, I wonder if curry leaves could be dried and used in a similar fashion 🤔
Thank you very much Deepika. Yes you can sure preserve curry leaves in the same way. Here in Bangalore lots of my friends dry them and use it for different types of powders to accompany with dosa, idly etc.
Ok. Will try. Thanks 👍
Great idea,thanks for sharing.Take care.🌹👍🙏
Thank you very much Francis☺️
Most welcome dear.Take care.🌹👍🙏
Nice, I have a big tiffin Kasuri Methi but I have made it by mixing another leafy vegetables.
Thanks Pranita. I guess mixed dry leaves are wonderful for pulav and dry potatoes.
we are making its Sabji with basen flour .
Wow! Thanks for these great instructions. 🙂 Very easy to follow. This process would probably work for many types of herbs, yes?
Thank you very much Lynette 😊
Yes, we can preserve most of the herbs this way specially strong flavoured herbs. Nowadays I am drying up basil leaves and seeds.
I used to take the capsules;)
Oh really, I didn’t know capsules are also available !
Yeah I took them when I was breastfeeding my babies
Yes that was many years ago….
A great share and valuable tips for cooking enthusiasts, Deekha!
Thank you very much Indira😊🙂
I just read on Wikipedia that fenugreek grows in Eurpe as well and looked at photos. I am quite certain that it is growing in my garden, gut I have uprooted it because I thought it was a weed perennial. I willl watch out, if there are any plants left and compare them to the photos. The flowers are nearly white though. And I never knew that one also uses the leaves. Yes, one learns every day.
I do prepare other kitchen herbs for winter though, I have quite a few in the garden.
And, Deeksha, I am sorry to hear that you had a Covid case at your place, I do hope everything is o.k.? Most Covid cases are light, so I hope your’s is as well!
Sending you lots of love <3 <3
Stella, just be sure that it is really fenugreek. I guess if you smell the leaves, you will get an idea.
Yes, things are really not so good here. My husband has not got a haircut for the last 2 months as in a parlor we come in close contact. My daughter Apoorva has Ulcerative Colitis, so she can’t take any heat related medicines. So we are almost confined since March. It’s depressing many times but what all other people are suffering in terms of their financial requirements, we are safe and by God’s grace that’s a big relief. People are hardly going to shops, all business is happening online only. That is so difficult for street shop keepers.
Honestly I shouldn’t complain at all, but sometimes you know…
Festivals are good to keep up our spirits high and then there are good souls like Stella who keep reminding that some one is always there for me with all love and care😘🥰🤗❤
Deeksha, it does sound tough! But being financially safe is something to be grateful for, when so many lost their small shops or companies. I will always care! But you are such a lovely person, I am sure that many people care for you!
🙂 We would be great neighbours … <3
I so much wish to be your neighbor❤
Such valuable tips! Thank you for sharing 🙂
Gayatri, you are always welcome🙂😊
Thank you very much😊
I don’t have access to fenugreek leaves, but I do the same procedure with mint leaves. Works great. 🙂
Isn’t it Ronit! Currently I am drying up basil leaves and seeds for soups in winter.
It’s a great way to preserve herbs. 🙂
In your picture itself it looks greeny than the store bought leaves. Useful post.
Thank you very much Subbashini. Home made is always better as we don’t use machines to dry them. That’s why leaves are more green and flavour is a lot stronger than market ones.
Wow, Deeksha thank you so much for your awesome tips on Kasturi Methi. Once the rains go even I will make in the house. It will be so good to have homemade things. Very good presentation.
Thank you very much Kamal😊😊
This pandemic is highly depressing but indirectly the present scenario is teaching us a lot to back to our roots rather than dependency on market bought products.
Yes I completely agree with you Deeksha. Has made all of us depressing and don’t know what is going to happen. You are always welcome dear.😊😊😊😊
😊😊😊 Deeksha we brought my husband home yesterday and his operation was successfully done. Now rest in the house. Thanks 👍👍👍👍
This is great news Kamal!! A lot relief that everything went well. Nothing is better than coming back home.
You take care of yourself very well Kamal. Sometimes in these situations we ignore ourselves a lot.
Yes Deeksha nothing like coming home and operation being a success. Thanks for your support and encouragement dear. Stay safe and take care 💖💘❤️❤️
What a nice post- I grew methi leaves this summer for the first time and have dried a bunch of them. You are right it is definitely a bit stronger that the store bought
Thank you very much Zeba😊
A lot satisfaction comes from our own kitchen garden grown veggies !!
Very interesting and useful article Deeksha, if the climate and OTG allows us 😃 to dry the leaves !!
Have a great week !!🌹💛
Of course for the first time, we have seen this recipe in your post, thank you ma’am. You have told such a good and easy method of making Kasuri Methi. Tremendous work!😊🤗👌👌🌻🎆
Thank you very much Yogesh ☺️
Thanks a lot 😊
Oh! This is so cool, Deeksha! I was thinking about drying out herbs myself the other day, but it seemed a bit daunting. I pictured them hanging in bunches all around. This actually looks very easy! Thank You and Cheers!!!
To be honest this is daunting. So I do all leaves chopping work while watching TV and talking on the phone. You can also try😊☺️
Thanks for the warning! 😄💕
they are perfect green
Thank you very much Bhavana ☺️
This is wonderful. Although I don’t know fenugreek leaves well, I believe that this method is good for preparing any kinds of species and dry leaves-veggies! Very useful for all kind of cooking.
Thank you, Deeksha!
Thanks a lot Oscar 😊☺️
Google about Fenugreek leaves. They are loaded with health benefits and probably available online also.
Woww so wonderful. Homemade powder would be so hygienic and pure and super fragrant too
Thank you very much Nisha 😊
Reading your post made me realize that we are not getting methi leaves here as we used to . I love them. I will see if they are available and dry them. Thank you.
You are always welcome Lakshmi 😊
Online all vegetables are available including basil leaves. You can check.
I just realized we are not getting methi leaves as we used to . I will see if they are available and will dry them. Thank you.
Wonderful share indeed! Never thought about making it at home, marvellous idea Deeksha. Great advice that it may be a little strong and to use in the right quantity .
Thank you very much Nisha 😊
Probably homemade leaves don’t do under high heat like factories for drying them, so the strong flavor remains intact.
Yes that could be it!
This is one thing I always keep stocked. I get these homemade by my aunt so saves me the work 🙂 hahahaha
Thanks for sharing …… who knows one day I might just try it myself
Monika, you are really blessed to have such wonderful aunt. Cleaning greens needs strong will power.
Aap to aunti ko khush rakho, bas😀😂
Just kidding…. 😊
Woow this looks awesome. Love this
Thank you very much 😊
Thanks a lot 😊
I used to made a tea out of it too
Oh really, that’s new for me 😊
Yes, there are tea bags 🙂
Very healthy tea!!
Excellent for the lungs 🙂 and liver …
I make mine very similar way. Love using this as drizzles on pasta, omelette and even in chapathi dough
Oh yes, unlimited possibilities!!
Thanks for sharing, this looks amazing. 🙂
Thank you very much Kitty😊
You are welcome, Deeksha. 🙂
[…] rock salt is used to prepare savoury items. So, for this sabzi also I used sendha namak along with Homemade Kasuri Methi(dry fenugreek leaves) which gave such nice flavour to this that I didn’t miss hot […]