Digestion5 min
Soaked Methi Seeds Stirred into Buttermilk
A teaspoon of overnight-soaked methi seeds stirred into a glass of thin buttermilk with roasted cumin, taken mid-morning.
Why methi is used this way
Methi (fenugreek) seeds are bitter and rich in soluble fibre that turns slippery in water. They are used in food, hair packs and, with medical guidance, as part of blood-sugar diets.
Soaked methi turns soft and less bitter, and its fibre is gentle on the bowel. Buttermilk adds probiotics and makes the seeds easy to swallow.
Ingredients
- 1 tsp methi seeds
- 1 glass thin buttermilk
- A pinch of roasted jeera powder and salt
How to prepare
- Soak methi in a little water overnight; drain.
- Stir the seeds into buttermilk with jeera and salt.
How to use
- Drink mid-morning, chewing the seeds.
- Three or four times a week.
Helpful habits
- Lightly roasting methi seeds reduces bitterness.
Precautions
- Start with half a teaspoon if you are not used to methi.
- Can lower blood sugar; check with your doctor if you take diabetes medicine.
- Avoid large amounts in pregnancy.
- A home remedy, not a treatment. See a doctor if symptoms last more than a few days or get worse.
Frequently asked questions
Can I sprout the seeds?
- Yes, sprouted methi is milder still.
Will it cause gas?
- A little at first for some people; it usually settles.
Why does sweat smell of maple after methi?
- A natural compound in methi causes it; it is harmless.
