Thursday, 19 January 2012

Methi/Fenugreek Leaves Rice

We usually have farmer's  market in the town centre on thursdays and saturdays where we get fresh produce at a cheaper rate. Once I saw fresh fenugreek leaves and got two bunches of them, knowing not, what to prepare. I browsed through some cookery sites and blogs and finally landed on Solai's kitchen. The recipe for the rice was very simple, neat and well explained. I prepared this dish and it was a super hit. Thanks to Solai aachi!
Cooked rice - 2 cups
Fresh methi/fenugreek leaves - 2 cups (chopped finely)
Oil - 1 Tablespoon
Mustard seeds - 1/4 tablespoon
Urud dal - 1/2 Tablespoon
Channa dal - 1 Tablespoon
Coriander seeds - 1 Tablespoon
Red chilli - 4
Onion - 1 medium (chopped)
Tamarind Juice - 2 Tablespoon
Salt - to taste
Ghee - 1 Tablespoon
1. Dry roast the coriander seeds,channa dal and red chillies and grind them into a fine powder.
2. Heat oil in a pan and add mustard seeds followed by the urud dal.
3. Once the urud dal becomes golden yellow add the onions and cook them completely.
4. Now add the methi leaves and cook until the water is completely dried.
5. Add the ground powder and the tamarind juice along with salt.
6. Once the leaves are completely cooked turn off the heat which would take less than 10 minutes on medium heat.
7. Mix the cooked leaves to the rice with the ghee.
      Methi rice is ready! Serve it along with an omelette or crisps.
* The rice should not be sticky. Add a quarter cup less water for the rice than the usual and it should not be hot while mixing with the leaves mix.
* The leaves will be a little chewy than compared to the usual spinach but I bet it has an excellent taste and high nutritious value.

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