Methi rice recipe, Vendhaya keerai sadam

Methi rice/ Vendhaya keerai sadam/ Fenugreek leaves rice is a very flavorful and delicious rice prepared by tossing cooked rice in fenugreek leaves and freshly ground masala powder. Sounds simple right? It is simple and healthy as well as methi leaves/ fenugreek leaves are considered as a body coolant which is a must in this hot weather and has lot of other benefits too.

We are always used to making either gravy or pulao with methi/ fenugreek leaves s thought to make something different and came up with this idea after making gongura rice at home. Just altered the recipe a bit and ended up making this delicious methi rice which goes excellent when served with potato fry or chips. Some days we wish to keep our lunch simple yet tasty and healthy as well, this recipe is surely to serve all those purpose. This recipe can be easily prepared by bachelors too as it very simple and does not require much time in its preparation. For this recipe I used boiled rice but you can make this recipe with raw rice and basmati rice as well. So let’s get to the making of vendhaya keerai sadam!

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PREP TIME	COOK TIME	TOTAL TIME	SERVES
10 min	25 min	35 min	3

Ingredients

Methi/ Fenugreek leaves – 1 bunch
Rice – 2 cups (cooked)
Turmeric powder – ¼ tsp
Salt – to taste
Garlic with skin– 2 (minced)
Mustard seeds – ½ tsp
Oil – 1 tbsp

TO ROAST AND GRIND

Coriander seeds – ½ tsp
Chana dal – 1 tsp
Urad dal – ½ tsp
Dry red chili – 2 to 3 (depending on spice level)
Cumin seeds/ Jeera – ½ tsp

Note

* 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, pluck only the leaves and discard the stem. Wash it thoroughly. Now chop methi/fenugreek 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.

Sandhya Riyaz

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Published by

Sandhya Riyaz

5 years ago

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