Methi (Indian name) or english name Fenugreek leaves are good source of iron, which can be used to overcome anaemia. It is also a good source of calcium, beta carotene and vitamin C. Methi is one of my favourite green leafy plant. I love to eat it as a Gujarati Methi ni Bhaji and Rice, or Maharashtrian style Methi Masala with Chapathi and Rice. Though my kids keep distance from this healthy leafy plant. While many people love the bitter-strong taste of methi, others find it too bitter and this is the reason my kids keep distance with Methi. One of the tip my Mom suggested me to add salt and squeeze out the water before using the fenugreek leaves, in order to remove the bitterness. My sister spent many years in Maharashtra and she suggested me not to cut Methi leaves with knife (basically methi leaves should not come in contact with Steel) this will help reduce bitterness. Though I havent personally tried it anytime.
If you are an Non-Indian reader on my FoodiBlog and havent come across this Methi (Fenugreek leaves) plant anytime, here is a short intro.
This herb-plant has been proven to be a natural remedy for many ailments. There are two types of fenugreek leaves extensively cultivated in India: the commonly used larger variety, with dark green, oval-shaped and mildly bitter leaves; and the smaller variety with white roots and small green leaves, which is more prevalent in South India and called as menthya / venthiya keerai etc.
Dried fenugreek leaves, known as kasuri methi, is a tangled, pale-green mass of fine tendril-like stems and triple leaflets. The smaller methi leaves are sund dried and then used as a flavouring agent in numerous dishes, especially in Kashmiri cuisine.
This recipe of Methi Rice or Methi Pulao is inspired by Telugu South Indian main dish made with fenugreek seeds, rice and various spices. This interesting lunch/dinner recipe can be served with raita or pickle on occasions like dinners, buffets or anniversaries. I have personally tried Methi Rice in many functions with Gutti Vangkai (Brinjal curry) and it’s a mouth-watering combination, to say the least. There are very few who don’t like methi pulao, it is good for your health and pretty easy to cook. Even my kiddos loves it!!! So let us learn how to make this tasty Methi Fried rice.
Author: FoodiBlog.com
Preparation Time:
Cooking time:
Servings: serves 4
Calories per serving: 226 kcal
Cuisine: Indian
A south indian Methi Fried rice dish prepared with fenugreek leaves and rice with a comination of spices and flavourful ingredients.
Ingredients:
- 1 cup uncooked rice
- 2 tbsp ghee
- 1 tbsp oil
- 1 inch cinnamon stick
- 1 black cardamom
- 1 green cardamom
- 4 cloves
- 4 peppercorn
- 1 bay leaf
- 1 dried red chilli
- 1/2 tsp fenugreek seeds
- 2 tsp Split Black gram
- 2 tsp split bengal gram
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 cup cashews
- 1 tsp garam masala powder
- 1 tsp coriander powder
- salt as per taste
- 2 cups Fenugreek leaves
- 1 cup chopped coriander leaves
- 8-10 Garlic cloves
- 2 chopped green chillies
- 1 inch piece of Ginger
- 6-7 curry leaves
- 1 tsp Coriander powder
Grind to Paste:
- Firstly cook 1 cup of uncooked rice.
- Grind to a paste: Fenugreek leaves, chopped coriander leaves, garlic pods, green chillies, ginger, curry leaves and coriander powder.
- Heat 2 tbsp ghee and 1 tbsp Oil in a pan. Add, cinnamon stick, black cardamom, green cardamom, cloves, peppercorn, bay leaf, dry red chilli, fenugreek seeds, split black gram, split bengal gram, mustard seeds and cumin seeds and saute until mustard seeds splutter.
- Now add cashews and saute it until light brown in color.
- Add grounded fenugreek paste and saute for 3-4 minutes. (do not over cook the paste else rice color will not be green.)
- Add Coriander powder, Garam masala powder and mix well. Saute for 1-2 minutes more.
- Add cooked rice to it and mix well.
- Methi fried rice is ready. Serve hot with Raita or plain curd.
