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 Vendhya keerai sadam using South Indian masala. 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.
Chop onion and tomatoes finely.
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 gives a nice flavor to the rice.
Heat oil, add cumin seeds, fennel seeds and bay leaf ,when jeera and fennel sizzles, add chopped onion and saute till it turns transparent.
The add ginger-garlic paste and saute for a few more seconds.
Add all the spice powder given under ‘spice powder’.
Add tomatoes and saute for a few more minutes followed by methi leaves. Saute well till the leaves wilt.
Add needed salt , 2 cups of boiling water, rice and cook covered. Tips – to check if the salt added is right, taste the water and see.
If using pressure cooker, cook for 3 whistles. I usually keep a vessel inside the cooker and cook otherwise you do not have to cook for 3 whistles.
If using rice cooker, transfer the contents to a rice cooker and switch on the cooking mode.
Serve it hot with raitha or chips. It taste heavenly.
More Methi/Fenugreek Recipes
Vendhaya Keerai Sadam (South Indian style)
Meet you all again with more interesting recipes and tips, till then it is bye from Padhu of Padhuskitchen.