Menthya soppu (methi leaves) baath
Ingredients
- menthya soppu( methi leaves// fenugreek leaves)-2 bunches(small)
- rice-3 cups
- bhath powder-2tblsp
- kobbari ((dry coconut)-2 tblsp
- lemon juice-3tblsp or tamarind paste-1/2 tsp
- curry leaves-few
salt to taste
for seasoning-
- oil-3 to 4 tblsp
- sasivae(mustard seeds), jeerigae(jeera// cumin seeds )-1tsp
- kadale belle(channa dhal),uddina belle(urad dhal)-1tblsp each
- haldi(turmeric) powder—1 pinch
Method
- make rice in pressure cooker or rice cooker.once pressure reduces cool the cooked rice by spreading it in a bowl.
- heat oil in a kadai add seasonings one by one,when done add menthya soppu,curry leaves.haldi.
- Fry for a while.
- add in 2 tsp sugar, fry till methi leaves turn soft.
- now add in bhath powder, salt,kobbari,lemon juice stirring all the time.
- fry till palya is done ,add to the cooled rice and mix well gently.
Note
- you can also add ,gorikayi,carrot,beans,avare kalu(boiled),capsicum, green peas etc to this rice along with methi leaves.
page revision: 16, last edited: 06 Sep 2019 15:39