To Temper :
To roast and powder ( masala )
  1. 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.
  2. Meanwhile ,remove hard stems of methi leaves. Use only leaves and tender stems.Wash the methi leaves and  chop them coarsely.
  3. Dry roast the ingredients ,mentioned under ‘ to roast and powder ‘ and keep it aside .
  4. Once the roasted ingredients for masala is cooled ,transfer into mixer and fine powder .
  5. 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 .
  6. Add chopped methi leaves and little salt . Fry well till methi leaves cooked .
  7. Once they are cooked , add masala powder . Mix well .
  8. Add grated copra , mix well and switch off .
  9. 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
  10. Add cooked rice to the methi masala. Drizzle some salt , lemon juice ( optional ) and mix well . Taste test .
  11. Serve iyengar style Methi rice hot with papad (fritters).
Recipe Notes
  • 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 .


You may also like: