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Methi Rice | Venthaya Keerai Sadam | Fenugreek Leaves Rice
A variety rice mix with methi | fenugreek leaves and a mild South Indian spice mix.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Ingredients
For the Rice
- 1 Cup Rice | Arisi
- 4 Cups Loosely packed Fresh Methi | Fenugreek leaves
- 2 tablespoon Oil
- 1 teaspoon Jeeragam | Jeera | Cumin seeds
- 4-5 no's Red Chillies
- Curry leaves torn
- ¼ Cup Peanuts roasted and coarsely crushed
- 1 Medium sized Onion finely chopped
- Gooseberry sized Tamarind soaked in ½ Cup Water
- 2 tablespoon Curry Powder recipe follows
- 1 teaspoon Red Chiili Powder add if the spice level is less
Roast all these ingredients in a teaspoon oil and grind it to a powder
- 2 tablespoon Channa Dal
- 3 no's Red chillies
- 1 tablespoon Coriander seeds
Instructions
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Pressure cook the rice with 2 Cups water and let it cool. Let the rice grains be separate and fluffy.
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Roast the peanuts (if not). Crush it slightly and keep aside.
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Heat oil in a Kadai. Once it is hot, add the cumin seeds and let it splutter. Then add the curry leaves and red chillies.
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Add the chopped onions and fry until it is translucent and slightly pink. Add the tomatoes and fry till it becomes soft.
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Then add the methi leaves, some salt and the tamarind extract. Allow it to boil until the water evaporates and then keep sautéing it for about 5 minutes until the methi leaves wilt.
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Add the curry powder. Check for seasoning and add Red chilli powder if more spice is needed. Add salt accordingly. Since we are going to add rice, the spice and salt should be slightly more.
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Add the cooled rice, peanuts and mix well. Once again check for seasoning and adjust.
Recipe Notes
- Adjust the spice level between the three ingredients - Red Chilli powder, red chillies and the curry powder. Normally my curry powder will have less spice, so I would add more red chilli powder.
- Cooking methi in Tamarind water and sautéing in heat until it wilts helps in reducing the bitterness of Methi.