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.