Iyengar Style Vendhaya Keerai Pulao Recipe - Menthe Soppina Bath/ Methi Rice

Name: Iyengar Style Vendhaya Keerai Pulao Recipe - Menthe Soppina Bath/ Methi Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Cuisine: South Indian Recipes
Ingredients: 2 cups Cooked rice; 1-1/2 cups Methi Leaves (Fenugreek Leaves); 1 null Onion chopped (Optional); null Salt to taste; null Dessicated Coconut to garnish (optional); 2-3 tablespoon Lemon juice (optional); 2 tablespoons Black Urad Dal (Split); 1/2 teaspoon Cumin seeds (Jeera); 1 tablespoon Whole Black Peppercorns; 1 null Dry Red Chilli; null Curry leaves a few; null Ghee or oil to cook; 1 teaspoon Mustard seeds (Rai/ Kadugu); null Cashew nuts or ground nuts; null Curry leaves a few

Smitha Kalluraya

July 23, 2018

3459 Ratings

Iyengar Style Vendhaya Keerai Pulao Recipe - Menthe Soppina Bath/ Methi Rice

Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min

Makes:3 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Iyengar Style Vendhaya Keerai Pulao Recipe is a tasty, healthy and a very easy dish to prepare. Since it has an option of no onion no garlic, it can be made during festivals. In Spite of being mildly spiced this dish looks so vibrant and the flavor of methi shines through. Ghee, pepper and perfectly roasted spices are the key to this dish.

Serve the Iyengar Style Vendhaya Keerai Pulao Recipe hot along with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Lauki Raita to complete your meal.

If you like this recipe, you can also try other Pulao Recipes such as:

Serve the Iyengar Style Vendhaya Keerai Pulao Recipe hot along with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Lauki Raita to complete your meal.

If you like this recipe, you can also try other Pulao Recipes such as:

Ingredients

To Roast & Powder (masala):

2 cups Cooked rice

1-1/2 cups Methi Leaves (Fenugreek Leaves)

1 Onion, chopped (Optional)

Salt, to taste

Dessicated Coconut, to garnish (optional)

2-3 tablespoon Lemon juice, (optional)

2 tablespoons Black Urad Dal (Split)

1/2 teaspoon Cumin seeds (Jeera)

1 tablespoon Whole Black Peppercorns

1 Dry Red Chilli

Curry leaves, a few

To Temper:

Ghee, or oil to cook

1 teaspoon Mustard seeds (Rai/ Kadugu)

Cashew nuts, or ground nuts

Curry leaves, a few

Instructions for Iyengar Style Vendhaya Keerai Pulao Recipe - Menthe Soppina Bath/ Methi Rice

To begin making the Iyengar Style Vendhaya Keerai Pulao Recipe, first wash rice and cook it with little salt in the proportion 1:2/2.5. Once cooked, spread the cooked rice on a wide plate.

Meanwhile, remove hard stems of methi leaves. Use only leaves and tender stems. Wash the methi leaves and chop them coarsely.

Dry roast the ingredients mentioned under 'To Roast & Powder' which includes black urad dal, cumin seeds, whole black peppercorns, dry red chilli and curry leaves. Keep it aside.

Once the roasted ingredients cool down, transfer into mixer and fine powder the same.

In a kadai heat oil/ghee. Once its hot, splutter mustard seeds; add curry leaves and groundnut/cashew and fry till they are golden brown.

Add chopped onions(Optional) and methi leaves and a little salt. Fry well till methi leaves are cooked. Once they are cooked, add the ground masala powder and mix well.

Add grated coconut at this point if you are using, mix well and switch off. Masala for Methi rice rice is ready. This masala should not be too dry or liquid.

Add cooked rice to the methi masala. Drizzle some salt, lemon juice and mix well. Check for seasoning

Serve the Iyengar Style Vendhaya Keerai Pulao Recipe hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and lauki raita to complete your meal.