Venthayam is used in various forms—whole seeds, powdered, or sprouted. It is a key spice in dishes like sambar, pickles, and spice blends like rasam powder. When lightly roasted, the bitterness of fenugreek seeds mellows, adding a unique depth of flavor to the dish. The seeds are also soaked and used in dosa and idli batter for fermentation. Nutritionally, fenugreek seeds are a good source of fiber, protein, iron, and magnesium. They are known for their health benefits, including improving digestion, regulating blood sugar levels, and supporting lactation in nursing mothers. Additionally, fenugreek is widely used in traditional medicine for its anti-inflammatory and antioxidant properties.