Hunza cuisine has always been simple and healthy. Dried methi/fenugreek was among those on hand cooking item available all year round in Hunza kitchens. The trend is shifting and this scrumptious dish has become less known item nowadays. Fenugreek /methi is called Sikarkuch in Burushaski language of Hunza. The recipe “Hunza fenugreek Soup” calls for dried and powdered form of fenugreek and is known as Sikarkuch’e Dagowang in Hunza. It easy to make and is one of the most simplest dishes.
Except for the roots, every single bit of fenugreek is utilized in Hunza. For instance, this recipe uses the stem part of fenugreek plant, that is dried and ground to powdered form and cooked as a soup with wheat flour as a thickening agent, while the top leaves of fenugreek plant are either cooked fresh or dried separately and cook in different ways.
Dried methi powder 4 tbsp.
Wheat flour 2 tbsp.
Onion 1 small
Chili 1 small
Salt to taste
Water 1 1/2 Cups
Cooking oil 2 tbsp.
Hunza fenugreek Soup Recipe
Into a pan add 2 tablespoons of cooking oil and sliced onion. When the onions turn brown, add chopped chilies.Once you feel the aromatics of chilies than add the water to it. Cover the lid and let it boil.
When the mixture starts to boil, add the wheat flour and fenugreek powder mixture gradually. Keep stirring while add the fenugreek powder. It takes under 5 minutes to cook this soup. The fenugreek soup should have dropping consistency.The soup gets thicker when it cooked longer therefore, don’t leave it unattended.
How to eat Sikar-Kuch/fenugreek soup?
Add Hunza flatbread bite-size pieces into a bowl or a plate and pour the soup over it. Eat it with a spoon or with your fingers. Hunza traditional practice is to eat with your hands and licking the fingers after each bite. Hence, the best practice is to serve Hunza fenugreek Soup is to serve when it’s hot enough to handle because it gets thick when cooled down.