Fenugreek greens are called methi in hindi and vendaya keerai in tamil. I had mentioned earlier that I prepare fenugreek greens rice in two different ways .I have already posted a recipe on Methi Pulao or Methi rice. Here is my another version of preparing Methi rice using another masala. Both are totally different in taste and I love both. Do try both the recipes and enjoy the health benefits of methi /fenugreek greens. Now to Vendhaya keerai rice/Vendaya keerai sadam recipe-
Methi leaves (vendaya keerai) - 1 cup tightly packed
Rice -1 cup ( use any variety of rice)
Tamarind - small gooseberry size ball
Turmeric powder - a pinch
Onion - 1
Salt as required
Oil -1 tbsp
For the seasoning
Mustard seeds -1 tsp
Fenugreek - 1/2 tsp
Red chilli -1
Hing -1/4 tsp
Bengal gram /Channa dal (kadalai parupu) -2 tsp
Urad dal -2 tsp
Coriander seeds - 1 tbsp
Red chilli -3
Grated coconut - 2 tbsp (optional)
Heat a tsp of oil and fry the above ingredients (except coconut) till dal turns golden brown. Then add coconut and fry for some more time. Powder it and keep it aside.
Cook rice. Add a tsp of sesame seed oil and spread it on a plate to cool.
Wash and chop methi greens.( leaves alone)
Soak tamarind in warm water ( approximately 2 - 2 1/2 cups) and extract its juice.Throw the pulp.
1.Heat 2 tsp of oil, add mustard seeds, when they splutter, add fenugreek seeds, hing, red chilli and chopped onions. Saute till onions turn transparent.
2.Add fenugreek greens, turmeric powder and saute for a few minutes .
3.Add tamarind water, masala powder and needed salt. Let it cook till it becomes thick.
4.Now mix the rice gently with the masala and serve hot with papads or chips or any raitha of your choice.
I have added a handful of fresh cooked field beans to make it more nutritious.You can add black eyed pea or garbanzo (channa) beans or any beans seed. This is optional. But if you prefer to use it, then cook the beans seeds with little salt till soft and add it after you add tamarind water. (ie- step-3)
Meet you all again with another interesting post,till then it is bye from Padhu of Padhuskitchen.