METHI LEAVES RICE ll FENUGREEK LEAVAES RICE ll VENDAYA ELAI SADAM ll ULUVA ELA RICE

Methi leaves rice is a simple lunch box option with minimum masalas in it.  Now the winter season is on and you get lot of fresh leafy vegetables so you can enjoy varieties of rice preparation with Methi  leaves, Palak etc.

Today, I have prepared Methi Leaves rice which is very simple and easy to prepare.  This can be served with any kind of Raita, Papad, Pickle, Salad etc.

Let us look at the recipe now:

                          METHI LEAVES RICE ll FENUGREEK LEAVAES RICE ll                                                            VENDAYA ELAI SADAM ll ULUVA ELA RICE

                                                                                                                                                            

Preparation time:   20 minutes    Cooking Time    25-40 minutes      Serves: 1-2

Ingredients:

1/2 Cup Rice
1 Cup Methi Leaves Chopped
1 Tomato finely chopped
1 Onion finely chopped

Masalas:

1/4 Tsp Turmeric Powder
1 Tsp Dhania /Coriander Powder
1 Tsp Chaat Masala
1/2 Tsp Red Chilli Powder
Salt as required
1/4 Tsp Garam Masala (Optional)

Tempering:

4 Tbsp Gingelly Oil
1/4 Tsp Mustard seeds
1/2 Tsp Cumin Seeds

Method

Step 1

Wash and pressure cook the rice with 1:3 ratio water for 3 whistles.  Wash the Methi leaves and finely chop them.  Chop Tomato, Onion and Keep separately.

Step 2

Heat Oil.   Add the Mustard seeds, when it splutters, add Cumin seeds. When it sizzles, add the chopped onion and saute till translucent.  Then add tomatoes and cook till mushy.  Add Methi leaves and cook till it is soft.  Add little salt while cooking the vegetables for speedy process.  

Step 3

Add the masalas in it and saute for few seconds.  Add the cooked rice, salt, mix well and cover for two to three minutes.

How to serve:

Serve hot with Raita, Papad, Pickle and Salad. 



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