I love greens and make it a point to prepare greens at least 4 days a week as I strongly believe that we are what we eat. Here, we have methi (vendaya keerai) season now and we get fresh greens at our doorstep. So here I am with another methi recipe. I prepare methi rice in two ways - One is this onion tomato base and another is using South Indian masala which I will post soon. Both are very tasty and delicious and a great way to include greens in our diet. Do try this and you will love it. You can also pack it for lunch with any raitha/pachadi as side dish.
Basmati Rice - 1 cup
Onion - 2
Tomato - 3
Ginger-Garlic paste - 1 tsp
Methi leaves - 1 cup tightly packed
(take the leaves alone, discard the stem )
Oil - 1 tbsp
Ghee/Butter - 1 tsp
Salt as required
For the seasoning
Jeera/cumin seeds -1 tsp
Sombu/fennel seeds -1 tsp
Bay leaf -1
Coriander powder -2 tsp
Chilli Powder -1 tsp
Turmeric powder -1/4 tsp
Garam masala -3/4 tsp
Chop onion and tomatoes.
Soak rice for 20 minutes. Drain the water completely .
Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside.This step is optional but it does give an additional flavor.
1.Heat oil, add cumin seeds, fennel seeds and bay leaf ,when jeera splutters, add chopped onions and saute till it turns transparent.
2.The add ginger-garlic paste and saute for a few more seconds.
3.Add all the dry powder given under spice powder.
4.Add tomatoes and saute for a few more minutes followed by methi leaves .
Saute well till the leaves wilt.
5.Add needed salt , 2 cups of boiling water and rice to it .
Tips - to check if the salt added is right, taste the water and see.
6.Pressure cook for 3 whistles.
(If rice cooker is used for cooking, transfer everything to a rice cooker and switch on the cooking mode.)
Serve it hot with raitha or chips. It will be heavenly.
More Methi/Fenugreek Recipes
Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.