roasted fenugreek seeds recipes |  Indian recipes using roasted fenugreek seeds recipes |

There are several reasons why fenugreek seeds are often roasted before being used in cooking:

1. Enhanced Flavor and Aroma: Fenugreek seeds have a strong, pungent, and slightly bitter flavor profile when raw. Roasting reduces the bitterness and elevates the nutty, maple syrup-like aroma of the seeds, making them more palatable and adding a pleasant flavor to dishes.

2. Improved Texture: Roasting slightly softens the hard texture of fenugreek seeds, making them easier to grind and consume. This makes them more appropriate for sprinkling on top of dishes or incorporating them into spice mixes.

3. Ease of Digestion: Some people find raw fenugreek seeds difficult to digest. Roasting can help break down some of the complex carbohydrates in the seeds, making them easier for the digestive system to process.

Fenugreek Seeds Recipes for Masalas

sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe |

To crush methi seeds into a powder, it is first dry roasted to release maximum flavor and aroma out them. These roasted seeds are then used for making masalas for various curries. To make Sambhar, we first have to make the sambhar masala,

sambar masala recipe | sambar powder | sambar podi |

which is made by roasted methi seeds, peppercorns, fennel and other seeds and then grinding them into a fine powder. Instead of adding methi seeds to the tempering, grinding them up gives a better taste to Matki aur Palak Curry.