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Making Fenugreek Leaf Drink or Soup (Mente Soppu Tambuli)

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Fenugreek leaf tambuli (cold soup).

Fenugreek leaf tambuli (cold soup).

Fenugreek Leaf Has Innumerable Health Benefits

Fenugreek leaves are commonly used in Indian cuisine. They not only add flavor, but they provide numerous health benefits, as well. It is a wonder herb that contains calcium, potassium, phosphorous, iron, and dietary fiber. It is believed that the leaves may help control certain ailments, including constipation, gastritis, diabetes, and cholesterol.

This fenugreek recipe is tasty and appetizing. Since it is yogurt-based, it also has a lovely cooling effect on your body during summer.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

Serves 4 people


  • 1 heaped bowl fenugreek leaves, leaves separated from the stem
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon peppercorns
  • 1 green chili, slit, not-so-hot variety
  • 2 cups or more curds/yogurt, preferably sour curds
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ghee or oil
  • 3 tablespoons grated coconut

For the tempering:

  • 1/2 teaspoon mustard seeds
  • 1/2 dry red chili
  • 4 to 5 curry leaves
  • 1/2 teaspoon ghee or oil


  1. Heat ghee or oil in a deep-bottomed pan. Add cumin seeds, green chilies, and peppercorns.
  2. Saute until the cumin sizzles. Throw in washed fenugreek leaves (methi). Saute on medium heat until all of the water evaporates.
  3. In the final stage of sauteing, press the leaves to release their moisture. Turn off the heat and transfer the mixture to a blender or mixer.
  4. When it cools down, add grated coconut, yogurt, and salt. Grind to get a smooth puree. Pour it into a bowl.
  5. Now, add the remaining yogurt/curd. Mix well. Add water or buttermilk to adjust the consistency, depending on whether you want to serve it as a drink or as a cold soup.
  6. For the drink, it should not be too thick. Adjust the consistency to make it runny. Then, your favorite fenugreek leaf drink/tambuli is ready to drink.
  7. However, if you want to use this as a cold soup or side dish, add less water and keep it thick. Also, adding a tempering increases the taste and flavor. To make the tempering, heat half a teaspoon of ghee or oil in a small pan. Throw in mustard seeds. Let them crackle.
  8. Add curry leaves and dry red chili. Mix well. Turn off the heat. Pour it on the cold soup/tambuli. Mix once.
  9. Serve it with cooked plain rice. Enjoy eating this soothing combo in the summer!