Jar / shaker
Fenugreek Seed (Methi Dana) Powder 100g
₹60
Free shipping on orders of ₹499 or more
Nutty, pleasantly bitter ground methi dana for pickles, sambar, kadhi, fish curries and achaari dishes; a little adds depth to any gravy.
- Packaging
- Jar / shaker
- Availability
- In stock
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Fenugreek Seed (Methi Dana) Powder 100g
- Net quantity
- 100g
- MRP
- ₹60 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Fenugreek Seed
- Allergen information
- Packed in facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Fenugreek Seed (Methi Dana) Powder is ground fenugreek seed, golden yellow, with a nutty, maple-like aroma and a pleasant bitterness. Used in small amounts, it gives gravies a savoury depth that is hard to place but easy to miss when it is not there.
It is a mainstay of mango, lime and mixed vegetable pickles, and of South Indian sambar, vatha kuzhambu and fish curries. In North Indian kitchens it goes into kadhi, achaari aloo and paneer, aloo methi, and the stuffing for bharwa karela and bhindi.
Tip: methi turns bitter if it burns, so give it only a few seconds in hot oil or add it with the other ground spices. The jar is labelled 'No added colour'.
- Best for
- Mango pickle, lime pickle, sambar, vatha kuzhambu, fish curry, kadhi, achaari aloo, achaari paneer, bharwa karela
- How to use
For a curry, sambar or kadhi made with 500 g of vegetables, lentils or fish, use 1/4 to 1/2 teaspoon, added with the other ground spices. For pickles, use about 1 to 2 teaspoons per 500 g of mango or lime, mixed in with the mustard and chilli. Start with less, as too much makes a dish bitter.
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