Menthya soppu (methi leaves) baath

Ingredients

  1. menthya soppu( methi leaves// fenugreek leaves)-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// cumin seeds )-1tsp
  3. kadale belle(channa dhal),uddina belle(urad dhal)-1tblsp each
  4. haldi(turmeric) powder—1 pinch

Method

  1. make rice in pressure cooker or rice cooker.once pressure reduces cool the cooked rice by spreading it in a bowl.
  2. heat oil in a kadai add seasonings one by one,when done add menthya soppu,curry leaves.haldi.
  3. Fry for a while.
  4. add in 2 tsp sugar, fry till methi leaves turn soft.
  5. now add in bhath powder, salt,kobbari,lemon juice stirring all the time.
  6. fry till palya is done ,add to the cooled rice and mix well gently.

Note

  1. you can also add ,gorikayi,carrot,beans,avare kalu(boiled),capsicum, green peas etc to this rice along with methi leaves.
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