Looking for a fresh, healthy, and unique side dish to brighten up your meal? This Methi Koshimbir recipe is exactly what you need! Originating from Maharashtra, this traditional salad uses fresh fenugreek leaves (methi) as the star ingredient. Unlike cooked curries, this raw salad retains all the nutritional benefits of fenugreek, making it great for digestion and managing blood sugar.
It’s an explosion of flavours—slightly bitter methi, sweet onions, tangy tomatoes, and crunchy peanuts, all brought together with a zesty lemon dressing and an aromatic tempering (tadka). Whether you are new to Indian cooking or a pro, this easy fenugreek salad comes together in less than 10 minutes. It serves as a perfect accompaniment to bhakri, chapati, or a simple dal-rice meal. Let’s get chopping!
Also Read – Gajarachi Koshimbir Recipe: Easy Maharashtrian Carrot Salad
Ingredients List:
- 1 cup Fresh Fenugreek Leaves (Methi), washed and chopped
- 1 medium Onion, finely chopped
- 1 small Tomato, finely chopped
- 2 tbsp Fresh Coriander Leaves, chopped
- 1 tbsp Mint Leaves (Pudina), chopped
- 2 tbsp Roasted Peanuts, coarsely crushed
- 1/2 tsp Sugar
- 1 tsp Lemon Juice
- Salt to taste
- For Tempering (Tadka):
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds (Rai)
- 1/2 tsp Cumin Seeds (Jeera)
- 4-5 Curry Leaves, chopped
- A pinch of Asafoetida (Hing)
- A pinch of Turmeric Powder (Haldi)
Also Read – Best Crispy Kanda Bhaji Recipe: Secret Ingredient
Step-by-Step Instructions:
- Prepare the Veggies: Wash the fenugreek leaves thoroughly. Chop the methi, onion, tomato, coriander, and mint leaves finely.
- Mix the Base: In a large mixing bowl, add the chopped methi, onion, tomato, coriander, and mint.
- Season the Salad: Add sugar, salt to taste and lemon juice to the bowl.
- Add Crunch: Toss in the coarsely crushed roasted peanuts. This gives the Methi Koshimbir its signature texture. Mix everything well.
- Prepare the Tempering: Heat oil in a small tadka pan. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, turmeric, and asafoetida. Fry for a few seconds.
- Combine: Pour the hot tempering over the salad mixture.
- Final Mix: Give everything a good stir to ensure the flavours adhere to the leaves. Your healthy fenugreek salad is ready to serve!
Cooking Tips for Better Results:
- Wash Methi Properly: Fenugreek leaves often have soil attached. Wash them 2-3 times in water and drain completely before chopping to avoid a gritty texture.
- Don’t Over-Chop: Chop the methi medium-fine. If you chop it into a paste, it might release too much water and bitterness.
- Crunchy Peanuts: Use roasted peanuts and crush them just before adding. If you use raw peanuts, the salad won’t have that classic nutty flavour.
- Serve Immediately: Salt releases water from vegetables. Serve this salad immediately after mixing to keep the peanuts crunchy and the salad fresh.
Also Read – Maharashtrian Pithle Recipe: Spicy Methi Matar Besan Curry
Variations:
- Creamy Version: Add 2 tablespoons of fresh yogurt (curd) to make a creamy variation similar to a raita.
- Sweet & Tangy: Add pomegranate seeds or grated carrots for extra sweetness and colour.
- No-Onion No-Garlic: Simply skip the onion for a Sattvic version; the taste is still amazing with just tomatoes and peanuts.
Serving Suggestions:
- Traditional Pairings: Serve this Methi Koshimbir with Jowar Bhakri (sorghum flatbread) or Bajra Bhakri.
- Lunch Box: It makes a great side dish for Chapati (Roti) and Batata Bhaji (Potato dry curry).
- Rice Plate: It adds a nice crunch when served alongside Varan Bhaat (Dal Rice).
Also Read – Crispy Soyabean Poha Pakoda Recipe – Easy High Protein Snack
FAQs:
Q1: Is raw methi bitter in this salad?
Ans: Raw methi has a slight bitterness, but in this Methi Koshimbir recipe, the sweetness from onions/sugar and the tanginess from lemon juice balance it out perfectly.
Q2: Can I make this salad in advance?
Ans: It is best eaten fresh. If you must prep ahead, chop all vegetables and keep them separate. Mix the salt, lemon, and peanuts right before serving to prevent it from getting soggy.
Q3: Is this recipe vegan?
Ans: Yes, this traditional recipe is 100% vegan and gluten-free (if you ensure your Hing is gluten-free).
Q4: Can I use spinach instead of fenugreek?
Ans: Yes, you can use baby spinach, but the authentic Maharashtrian taste comes specifically from the fenugreek leaves.
Q5: Is this good for diabetics?
Ans: Absolutely! Fenugreek is known to help regulate blood sugar levels, making this a diabetic-friendly salad option.
Methi Koshimbir Recipe: Healthy Fenugreek Salad
Ingredients
- 1 cup Fresh Fenugreek Leaves Methi, washed and chopped
- 1 medium Onion finely chopped
- 1 small Tomato finely chopped
- 2 tbsp Fresh Coriander Leaves chopped
- 1 tbsp Mint Leaves Pudina, chopped
- 2 tbsp Roasted Peanuts coarsely crushed
- 1/2 tsp Sugar
- 1 tsp Lemon Juice
- Salt to taste
For Tempering (Tadka):
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds Rai
- 1/2 tsp Cumin Seeds Jeera
- 4-5 Curry Leaves chopped
- A pinch of Asafoetida Hing
- A pinch of Turmeric Powder Haldi
Instructions
- Prepare the Veggies: Wash the fenugreek leaves thoroughly. Chop the methi, onion, tomato, coriander, and mint leaves finely.
- Mix the Base: In a large mixing bowl, add the chopped methi, onion, tomato, coriander, and mint.
- Season the Salad: Add sugar, salt to taste and lemon juice to the bowl.
- Add Crunch: Toss in the coarsely crushed roasted peanuts. This gives the Methi Koshimbir its signature texture. Mix everything well.
- Prepare the Tempering: Heat oil in a small tadka pan. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, turmeric, and asafoetida. Fry for a few seconds.
- Combine: Pour the hot tempering over the salad mixture.
- Final Mix: Give everything a good stir to ensure the flavours adhere to the leaves. Your healthy fenugreek salad is ready to serve!
