Methi Gholana / Kachumber, Maharashtrian Fenugreek Salad
This simple Maharashtrian salad may be made from just 8 ingredients, yet it is anything but boring. Gone are the days of mediocre salads made from lettuce, tomato, and cucumber —instead, try methi gholana, a fresh and vibrant assortment of ingredients with complex flavours.
In Marathi, Methi means fresh Fenugreek leaves, and Gholana means a mix of ingredients. It can also be called Methicha Gholana or Methi Koshimbir / Kachumber.
Fresh and crisp fenugreek leaves have a distinctively earthy, smoky, slightly bitter quality while juicy tomatoes, cooling cucumber, sharp raw onions, zesty coriander, fiery raw chillis, and finally a liberal drizzle of citrusy, sour lemon juice pull everything together. Methi Gholana offers the perfect juicy, cooling, crisp, and fresh accompaniment to any Indian main course.
Fresh fenugreek is a nutrition superfood – and delicious too.
Is Methi Gholana Vegan, Gluten Free, and Nut Free?
Yes! Made with only a few fresh ingredients like Fenugreek Leaves, Fresh Coriander, Cucumber, Tomato, Onion, Green Chilli and Lemon, Methi Gholana is Vegan, Gluten Free, Nut Free, and Soy Free. That’s why it’s the perfect salad to serve anyone, regardless of their dietary needs!
What is Methi? How does it taste? Where to buy it?
I’m glad you asked! Methi is a Hindi word meaning Fenugreek. The entire plant is edible – from the whole seeds, which are called Methi Dana (these can also be ground to a powder); the fresh leaves which are called Methi; and finally the leaves which have been dried, called Kasuri Methi. The type that we will be using today is fresh fenugreek leaves.
Fresh fenugreek leaves have a sweet, nutty, and earthy flavour which is somewhat reminiscent of maple syrup. When eaten raw, the fresh leaves have a distinct but pleasant bitterness.
You can buy fresh fenugreek leaves at any Indian grocery store – but if you don’t have access to a store locally, you can also grow them yourself from fenugreek seeds.
Variations for Methi Gholana
- Temper the Gholana with spices. This is a traditional variation of the recipe below. Heat oil in a small Tadka Pan and add Mustard Seeds and Hing (Asafoetida). Cook until the mustard seeds pop and then pour over the Gholana.
- Add toasted seeds. Another traditional variation is to add roasted sesame seeds. Dry roast until golden brown and then toss with the salad before serving. This adds a crunch and a beautiful flavour. Sesame seeds are commonly used in Maharashtrian food.
- Add more greens. If you don’t have access to fresh Methi (Fenugreek leaves), then why not use baby spinach leaves instead? Although the flavour isn’t the same, the subtle bitterness will be there. You can also add spinach in addition to Methi – and even add extra mixed salad leaves if you desire.
- Add some sprouts. Up the nutritional value and fenugreek flavour with some sprouted fenugreek seeds. Read here about how to make your own beansprouts.
- Add cheese! If you’re not Vegan, why not add some crumbled cheese to the Gholana? It’ll add an element of soft creaminess and some extra protein to boot. Paneer or Feta would work well here, and Vegans could even use homemade Tofu or Vegan Cheese.
How to serve Methi Gholana
Serve a large portion of this Fenugreek Salad alongside any Indian meal of your choice. It goes perfectly with simple homely food like Dal (lentils) and Rice – either Masoor Dal Fry or Dal Tadka are excellent choices. Either take spoonfuls of salad between eating or mix the fresh salad with the hot Dal and Rice for an amazingly fresh, crunchy, and slightly bitter flavour with every bite.
Methi Gholana would also taste fantastic alongside typical Maharashtrian dishes like Batayacha Rassa with Palak Puri, or Bharli Vangi with Varan and Bhakri (Jowar/Sorghum Roti).
It’s also a nutritious and healthy snack if eaten alone. If you are not vegan, you could even add some crumbled Paneer or Feta to the Gholana for extra protein.
This Recipe Is …
Methi Gholana / Kachumbar, Fresh Fenugreek Herb Salad Recipe
Ingredients
- 20 g fresh fenugreek leaves methi
- 60 g cucumber finely chopped
- 60 g tomato finely chopped
- 20 g onion red or white, finely chopped
- 3 strands fresh coriander cilantro, finely chopped
- 2 green finger chillies finely chopped*
- 1 spring onion finely chopped
- 1 ½ teaspoon lemon juice
Instructions
- Prepare the fenugreek. Separate the stalks from the fenugreek, so you're left with 20 g fresh fenugreek leaves. Wash thoroughly under water. If the leaves are especially bitter, soak in salted water for 10 minutes.
- After washing or soaking the fenugreek leaves, drain well and pat dry with a cloth. Roughly chop the leaves (you can leave some whole), along with 60 g cucumber, 60 g tomato, 20 g onion, 3 strands fresh coriander, 2 green finger chillies, and 1 spring onion. Add to a large mixing bowl along with 1 ½ teaspoon lemon juice, and stir to mix the flavours.
- If you like, you can add a pinch of salt and sugar to taste right before serving.
