Vasant Fenugreek Seeds (Methi Dana): key facts
- Brand
- Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
- Also called
- Methi Dana, Methi Seeds, Methe, Methe Bij, Menthulu
- Category
- Whole Spices
- Pack sizes
- 500G
- Price
- From ₹83 (500G), MRP ₹113
- Sold by
- Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
- Delivery
- Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
- How to order
- Add to cart and send the order on WhatsApp to +91 90291 16404
About Vasant Fenugreek Seeds (Methi Dana)
Vasant Fenugreek Seeds, or methi dana, are small golden-brown seeds sourced from Madhya Pradesh. Vasant Masala cleans them thoroughly and sifts them three times before packing, so what reaches your kitchen is a clean, even batch of whole seeds.
Methi seeds taste bitter with a hint of sweetness, and some people notice a note similar to maple. When they are fried briefly in hot oil they turn darker and nutty, and the bitterness softens. A few seeds are enough to bring out the other flavours in a dish. In Kannada the seeds are called menthe, in Bengali methi bij and in Telugu menthulu. Because the seeds are small and hard, they need hot oil or soaking to release their flavour, and a well-cleaned batch like this saves you from picking out stones or husk before you cook. Keep a small spoon of them near your tadka tin.
The most common use is in tempering: a quarter teaspoon of methi dana in the tadka for kadhi, sambar, dal and South Indian gravies. It is a key part of mango, lemon and mixed vegetable pickles, of panch phoron, and of Gujarati methi na gota and theplas. Soaked and ground, it also goes into idli and dosa batter.
Masala365 is an authorised Vasant Masala distributor in Kandivali West. We deliver the 500g pack across Mumbai, Navi Mumbai and Thane, and take orders from other parts of India on WhatsApp inquiry.
How to use
- Add a quarter teaspoon to hot oil for kadhi, sambar or dal tadka
- Fry only until they darken slightly, as burnt seeds taste harsh
- Use in mango, lemon and mixed vegetable pickles
- Soak and grind with rice and urad dal for idli or dosa batter
- Dry roast and grind for home-made masala blends
Always check the printed pack for the latest ingredient, allergen and best-before details.
