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Wonders of Fenugreek
Fenugreek s leaves and seeds are widely used in Indian Cuisine and fenugreek has n
umerous health benefits. Fenugreek is a rich reservoir of medicinal properties t
oo. It contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids
. These compounds impart many benefits to fenugreek from being your beauty produ
ct to being an answer to your health problems. In this article we will see the p
roperties and uses of Fenugreek as mentioned in Ayurveda texts.
Fenugreek is a very warming seed that benefits kapha and vata dosha and is used
to treat constipation, high cholesterol, diabetes and obesity. They have a stron
g aroma and are pungent. But when used in small quantities they impart flavour t
o your food and are nourishing.
Energetics of Fenugreek seeds
Rasa (Taste)
Katu (Pungent)
Guna (Properties)
Laghu (Light), Snigdha (Unctuous)
Virya (Potency) Ushna (Hot)
Vipaka (Post digestive effect) Katu (Pungent)
Dosha karma (Action on doshas) Mitigates Vata and Kapha dosha, Aggravates Pitta
Karma (Actions)
It is an appetizer and is anti inflammatory, lipid modulator, et
Internal Uses
1. Its seeds are a digestive aid and they increase appetite and relieve flatulen
ce. Hence they can be added in diet. One teaspoon of fenugreek seeds in your foo
d can be an effective remedy for acid reflux or heartburn.
2. As an adjunct, 1 tsp of seeds can be daily consumed to get rid of excessive f
ats in obesity.
3. It is a potent lipid modulator. The seed powder can be taken with warm water
4. In diabetes mellitus, it is used as one of the best adjuvant.
5. The medicated milk prepared from its seeds augments the breast milk in nursin
g mothers.
6. Fenugreek laddus or balls are made by roasting the seeds in ghee and adding s
ugar to it. This can be given to nursing mothers since it is an effective galact
ogogue and also helps in involution of uterus.
External Uses
1. The poultice of its seed powder relieves pain and swelling in rheumatic joint
2. The paste of its seeds mixed with honey is applied to the face. It prevents p
imples, blackheads, wrinkles and imparts soothing.
3. 2 tbsp of seeds powdered and soaked overnight, used as a hair wash next morni
ng, makes the hair silky and lustrous.
4. The same preparation applied as a paste to the scalp mitigates dandruff.
5. A paste of fresh fenugreek leaves applied over the scalp regularly before was
hing the hair, also cures dandruff.
6. Gargle with an infusion of its leaves heals the mouth ulcers and cures sore t
7. Fenugreek tea alleviates the bad breath (halitosis) and even bad body odor.

Product of the Month

Herbal Hair Conditioner
Ingredients : This is made from numerous herbs like Jatamansi, Methica, Amalaki,
Bhringraj, Musta etc.
Indications : Regular use of this compound for external application conditions t
he hair in a natural way, prevents early graying of hairs, prevents hair falling
, diminishes the incidence of dandruff and wash out the hazardous effects of veh
icular and other pollution on hair. It provides natural micro nutrients to the s
calp region and thus natural glow and shine of health appears on hair within few
Instruction for Use : Make paste by adding water in the powder. Retain the paste
for an hour or two. Apply over hair. Keep this for 45 minutes to 1 hour and the
n wash the hair. Apply little hair oil after drying of hair for better results.
Ingredients - Fenugreek leaves
1 cup, Cooked rice 1 1/2 cup, Tamarind paste 1/2
tea spoon, Coconut cup grated (optional), Onion
1 finely chopped
To dry grind - Coriander seeds -1 teaspoon, Chickpeas
To season - Mustard seeds

1 tsp, Black gram

1 tsp, Red chilies

1 tsp, Asafetida

a pinch, Oil

3 tsp

Procedure - Cook the rice in the usual manner but with adding little ghee so tha
t they do not stick to each other. Transfer the rice to a flat bottom vessel and
allow it to cool. Roast the items given in Dry grind. Grind it in a mixer. Keep
the fry pan in the stove. Season the items given to season. Add the onions and
saut nicely. Then add the fenugreek leaves and saut till the water disappears. Add
little water and cook for 5 minutes. Then add salt and tamarind paste. After th
e water dries out add the grinded powder and cook for 2 minutes. Then mix the fe
nugreek mixture into the rice. Add grated coconut also if desired. Check for the
taste and add the salt required. This rice will make a great lunch.
Soaked Methi (Fenugreek)
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Soaked Methi (Fenugreek)
By sowj on March 18, 2012 2:49 pm
Methi, aka Fenugreek, can be a tricky spice. It s quite bitter and must be used in
moderation with complimentary foods. It can enhance the flavor of swiss chard o
r squash, but can quickly overpower a dish if used egregiously. If you re not into
bitter flavors, methi might seem strange at first, but I encourage you to try i
t out. The more I cooked with it, and learned the tastiest ratio of methi to foo
d, the more seductive it s flavor became. If you relish foods like mustard greens,
bitter gourd, and raw tahini, then methi is definitely a spice you ll love, if yo
u don t love it already!
However, with this post, I want to emphasize methi for its medicinal power. It r
egulates blood sugar levels which is especially useful for diabetics. It also re
duces stomach acidity and can relieve acid reflux and gassy buildup. It s anti-inf
lammatory and can help with multiple gastrointestinal issues. It s also known to s
timulate lactation for breast-feeding women. You can read more about it s medicina
l effects here. Methi is also known to stimulate hair growth, and can be used ex
ternally as a hair conditioner.
The following recipe, a simple morning drink, is one my mom shared with me. She
drinks it every morning. I decided to make this to calm a recent stomach flare u
p that caused a lot of discomfort from gassiness and bloating. The soaked methi
eased my symptoms immediately and I ll continue to make this drink for the next fe
w days as a preventative measure.
1 tsp Methi (Fenugreek)
1/2 cup luke warm Water
Soak the methi in the water overnight, or for at least 8 hours.
In the morning, the methi will have softened and enlarged and might have started
to subtly sprout. Drink the water and eat the methi, making sure to chew it wel
l. Soaking methi subdues its bitterness and makes it more digestible. I absolute
ly love the flavor and texture of soaked methi and I hope you do too. Enjoy!