Thursday, April 2, 2009

Methi Rice / Fenugreek Rice

I have been trying to make dishes which contain both rice and vegetables. This saves me time as I don't have to make two or three items to take in tiffin for our lunch. This dish includes the goodness of fenugreek leaves and the rice also cancels out the extra bitterness. Methi is also known to regulate blood pressure and blood sugar. Peas, soaked groundnuts, corn kernels can also be added to this rice dish.

1 bunch of fenugreek leaves or methi
3 cups cooked rice
2 tablespoon sambar powder
1 teaspoon tamarind concentrate or tamarind water as desired
3 tablespoon gur or jaggery
1 teaspoon mustard seeds
pinch of asafoetida
1 teaspoon oil
red chili powder for taste
salt for taste


Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add asafoetida. Add sambar powder, tamarind water, jaggery and one cup of water. Get the mixture to a boil. Add chopped methi leaves and cook till the methi leaves are soft. Add chili powder and salt as desired. Mix cooked rice and mix well so that the rice gets coated well with the masala. Serve hot with papad and curd.

Preparation time: 25 minutes
Serves: 2