Menthya soppu (methi leaves) baath

Ingredients

  1. menthya soppu-2 bunches(small)
  2. rice-3 cups
  3. bhath powder-2tblsp
  4. kobbari ((dry coconut)-2 tblsp
  5. lemon juice-3tblsp or tamarind paste-1/2 tsp
  6. curry leaves-few

salt to taste

for seasoning-

  1. oil-3 to 4 tblsp
  2. sasivae(mustard seeds), jeerigae(jeera)-1tsp
  3. kadale belle(channa dhal),uddina belle(urad dhal)-1tblsp each
  4. haldi(turmeric)-1 pinch

Method

  1. make rice in cooker cool it by spreading it in a basin
  2. in a kadai add seasonings,when done add menthya soppu,curry leaves.haldi
  3. add 2 tsp sugar, fry for a while.
  4. add bhath powder, salt,kobbari,lemon juice
  5. fry for a while when done, add to the cooled rice and mix well

Note

  1. can add soppu sigae soppu,gorikayi,carrot,beans,avare kalu(boiled),capsicum,peas etc.
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