Iyengar Style Vendhaya Keerai Pulao Recipe - Menthe Soppina Bath/ Methi Rice

Name: Iyengar Style Vendhaya Keerai Pulao Recipe - Menthe Soppina Bath/ Methi Rice
Prep time: 60 min
Cuisine: South Indian Recipes
Ingredients: 2 cups Cooked rice; 1-1/2 cups Methi Leaves (Fenugreek Leaves); 1 Onion; chopped (Optional); Salt; to taste; Dessicated Coconut; to garnish (optional); 2-3 tablespoon Lemon juice; (optional); To Roast & Powder (masala):; 2 tablespoons Black Urad Dal (Split); 1/2 teaspoon Cumin seeds (Jeera); 1 tablespoon Whole Black Peppercorns; 1 Dry Red Chilli; Curry leaves; a few; To Temper:; Ghee; or oil to cook; 1 teaspoon Mustard seeds (Rai/ Kadugu); Cashew nuts; or ground nuts; Curry leaves; a few

By Admin

Prep Time Total in 60 M

Course Lunch

Cuisine South Indian Recipes

Diet Vegetarian

Iyengar Style Vendhaya Keerai Pulao Recipe is a tasty, healthy and a very easy dish to prepare. Since it has an option of no onion no garlic, it can be made during festivals. In Spite of being mildly spiced this dish looks so vibrant and the flavor of methi shines through. Ghee, pepper and perfectly roasted spices are the key to this dish.

Ingredients

2 cups Cooked rice
1-1/2 cups Methi Leaves (Fenugreek Leaves)
1 Onion
chopped (Optional)
Salt
to taste
Dessicated Coconut
to garnish (optional)
2-3 tablespoon Lemon juice
(optional)
To Roast & Powder (masala):
2 tablespoons Black Urad Dal (Split)
1/2 teaspoon Cumin seeds (Jeera)
1 tablespoon Whole Black Peppercorns
1 Dry Red Chilli
Curry leaves
a few
To Temper:
Ghee
or oil to cook
1 teaspoon Mustard seeds (Rai/ Kadugu)
Cashew nuts
or ground nuts
Curry leaves
a few

Instructions

Step 1

To begin making the Iyengar Style Vendhaya Keerai Pulao Recipe, first wash rice and cook it with little salt in the proportion 1:2/2

Step 2

Step 3

Once cooked, spread the cooked rice on a wide plate

Step 4

Meanwhile, remove hard stems of methi leaves

Step 5

Use only leaves and tender stems

Step 6

Wash the methi leaves and chop them coarsely

Step 7

Dry roast the ingredients mentioned under 'To Roast & Powder' which includes black urad dal, cumin seeds, whole black peppercorns, dry red chilli and curry leaves

Step 8

Keep it aside

Step 9

Once the roasted ingredients cool down, transfer into mixer and fine powder the same

Step 10

In a kadai heat oil/ghee

Step 11

Once its hot, splutter mustard seeds; add curry leaves and groundnut/cashew and fry till they are golden brown

Step 12

Add chopped onions(Optional) and methi leaves and a little salt

Step 13

Fry well till methi leaves are cooked

Step 14

Once they are cooked, add the ground masala powder and mix well

Step 15

Add grated coconut at this point if you are using, mix well and switch off

Step 16

Masala for Methi rice rice is ready

Step 17

This masala should not be too dry or liquid

Step 18

Add cooked rice to the methi masala

Step 19

Drizzle some salt, lemon juice and mix well

Step 20

Check for seasoningServe the Iyengar Style Vendhaya Keerai Pulao Recipe hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and lauki raita to complete your meal