Sprouted Methichi Usal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 100 gms - fenugreek (methi) seeds
  • 2 tbsp - fresh grated coconut
  • 2 tbsp - finely chopped coriander leaves
  • 2 medium sized onions
  • 4 green chillies
  • 4 tbsp - oil
  • ½ tsp - turmeric powder
  • salt to taste

How to Make Sprouted Methichi Usal

  • Clean and wash the fenugreek seeds.
  • Soak the fenugreek seeds in sufficient water for 6-8 hours.
  • Drain out the water and dry the fenugreek in a muslin cloth.
  • llow to sprout. It takes about 3-5 days to get good sprouts.
  • On the fifth day wash thoroughly.
  • Finely chop the onions and green chillies.
  • Fry on a low flame till the onions are pink in colour.
  • Add turmeric powder and salt to taste. Mix well.
  • Cover with a lid and cook on a low flame, stirring at regular intervals till the fenugreek is tender.
  • Garnish with fresh grated coconut and finely chopped coriander leaves.
  • Serve hot with dal and chapatti.