People who are regular here might have observed that there are many greens especially methi recipes. Fenugreek leaves are used in various ways in my home. I have already posted aloo methi , methi thepla ,Methi Dhokli, Methi dosa, Methi Sambar,Methi pulao , methi muthia and Methi Chutney and today it is time for a variety rice prepared using Methi leaves . This “ Methi Rice / Menthe Soppina Bath ” is very tasty ,very healthy and very easy to prepare . I guess many would not be knowing this way of making “ Fenugreek leaves Rice ” . I learnt this recipe from my mom who in turn learnt it from one neighbour belonging to Iyengar community . The aunty used to call this rice as “Menthyam Ullundu Sadam ” . I still remember she used to make this rice frequently during festivals as it has no onion – no garlic, no garam masala . Inspite of being mildly spiced this dish looks so vibrant and the flavor of methi shines through . Yes ghee , pepper and perfectly roasted spices are the key to this dish . Depending on your preference, you can adjust the spices as well as the quantity of methi. Do try this simple homely dish and let me know i you liked it …. Here you go !!!
Wash rice and cook it with little salt in the proportion 1 : 2 / 2.5 ie 1 glass rice ,2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
Meanwhile ,remove hard stems of methi leaves. Use only leaves and tender stems.Wash the methi leaves and chop them coarsely.
Dry roast the ingredients ,mentioned under ' to roast and powder ' and keep it aside .
Once the roasted ingredients for masala is cooled ,transfer into mixer and fine powder .
In a kadai / pan heat oil / ghee . Once its hot, splutter mustard seeds ; add curry leaves and groundnut / cashew and fry till they are golden brown . I like cashew .
Add chopped methi leaves and little salt . Fry well till methi leaves cooked .
Once they are cooked , add masala powder . Mix well .
Add grated copra , mix well and switch off .
Masala for Methi rice rice is ready . This masala should not be too dry or liquidy . Hope you can make out the consistency from the picture
Add cooked rice to the methi masala. Drizzle some salt , lemon juice ( optional ) and mix well . Taste test .
Serve iyengar style Methi rice hot with papad (fritters).
You can omit methi leaves and do plain urad dal rice too . Same recipe minus methi leaves .
Usage of ghee is preffered for this recipe as it gives a nice taste .
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