Methi rice/ Vendhaya keerai sadam is a very flavorful and delicious rice. It is prepared by tossing cooked rice in methi and freshly ground masala powder. Sounds simple right? It is simple and healthy as methi leaves/ fenugreek leaves are nutrtious. It is a much sorted winter produce as it has other health benefits.

We are always used to making either gravy or pulao with methi/ fenugreek leaves. Hence I thought to make something different. I came up with this idea of making methi rice after making gongura rice at home. Just altered the recipe a bit and made this delicious methi rice/ vendhaya keerai sadam. It can be served with potato fry or chips.

Some days we wish to keep our lunch simple yet tasty and healthy. This methi rice recipe is surely to serve all those purpose. This recipe can be easily prepared by bachelors too. It is very simple and does not require much time in its preparation.

For this recipe I used boiled rice. You could make this recipe with Raw rice and Basmati rice as well. So let’s get to the making of vendhaya keerai sadam!

You may be interested in other recipes below:
Methi malai paneer, Methi thepla, Methi quinoa, Methi pulao, Methi dosa

Methi rice recipe, Vendhaya keerai sadam

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Variety rice, LunchCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Methi rice/ Vendhaya keerai sadam is a very flavorful and delicious rice. It is prepared by tossing cooked rice in methi and freshly ground masala powder.

Ingredients for Methi rice

1 bunch, Methi/ Fenugreek leaves
2 cup, Rice (cooked)
1/4 teaspoon, Turmeric powder
Salt – to taste
2 nos., Garlic with skin (minced)
1/2 teaspoon, Mustard seeds
1 tablespoon, Oil
TO ROAST AND GRIND
1/2 teaspoon, Coriander seeds
1 teaspoon, Chana dal
1/2 teaspoon, Urad dal
3 nos., Dry red chili (depending on spice level)
1/2 teaspoon, Cumin seeds/ Jeera

Directions for making methi rice

Cook 2 cups rice with 4 cups of water in pressure cooker for 4 whistles or in Instant pot for 4 minutes in pressure cook/ Manual mode. When the rice is done fluff it gently.
In a pan dry roast coriander seeds, chana dal, urad dal, dry red chili and cumin seeds in low flame until aromatic. When everything looks roasted put off the flame and allow the mixture to cool down completely.
Now in a blender add the roasted ingredients and grind it into powder. Keep it aside.
Now take methi, pluck only the leaves and discard the stem. Wash it thoroughly. Now chop methi leaves finely.
Now heat oil in a pan to it add mustard seeds, when it splutters add dry red chili and garlic. Saute well.
When garlic turns golden brown add chopped methi and turmeric powder. Saute well till it is cooked well shrinks in size.
Now to the cooked methi/fenugreek leaves add ground powder and salt. Mix well. Since all the ingredients are roasted well the ground powder need not be cooked for long time. Just give it a quick stir.
Now quickly add cooked rice and mix everything well until combined. Check for salt. Now put iff the flame and serve the rice with potato roast or just chips.

Notes

* 1 cup = 235 ml

HOW TO MAKE METHI RICE WITH STEP BY STEP IMAGES

Cook 2 cups rice with 4 cups of water in pressure cooker for 4 whistles or in Instant pot for 4 minutes in pressure cook/ Manual mode. When the rice is done fluff it gently.
In a pan dry roast coriander seeds, chana dal, urad dal, dry red chili and cumin seeds in low flame until aromatic. When everything looks roasted put off the flame and allow the mixture to cool down completely.
Now in a blender add the roasted ingredients and grind it into powder. Keep it aside.
Now take methi/vendhaya keerai, pluck only the leaves and discard the stem. Wash it thoroughly. Now chop methi finely.
Now heat oil in a pan to it add mustard seeds, when it splutters add dry red chili and garlic. Saute well. When garlic turns golden brown add chopped methi and turmeric powder. Saute well till it is cooked well shrinks in size.
Now to the cooked methi/fenugreek leaves add ground powder and salt. Mix well. Since all the ingredients are roasted well, the ground powder need not be cooked for long time. Just give it a quick stir.
Now quickly add cooked rice and mix everything well until combined. Check for salt. Now put iff the flame and serve vendhaya keerai sadam with potato roast or just chips.