menthe soppu rice

People who are regular here might have observed that there are many greens especially methi recipes. Fenugreek leaves are used in various ways in my home. I have already posted aloo methi , methi thepla ,Methi DhokliMethi dosaMethi Sambar,Methi pulao , methi muthia and Methi Chutney and today it is time for a variety rice prepared using Methi leaves .  This “ Methi Rice / Menthe Soppina Bath ” is very tasty ,very healthy and very easy to prepare . I guess many would not be knowing this way of making “ Fenugreek leaves Rice ” . I learnt this recipe from my mom who in turn learnt it from one neighbour belonging to Iyengar community . The aunty used to call this rice as “Menthyam Ullundu Sadam ”  . I still remember she used to make this rice frequently during festivals as it has no onion – no garlic, no garam masala . Inspite of being mildly spiced this dish looks so vibrant and the flavor of methi shines through . Yes ghee , pepper and perfectly roasted spices are the key to this dish . Depending on your preference, you can adjust the spices as well as the quantity of methi. Do try this simple homely dish and let me know i you liked it …. Here you go !!!

menthe soppu rice


Smitha Kalluraya
Course Main Course
Cuisine south indian
Servings 2 serving


  • 2 cups Cooked Rice,
  • 1 - 1.5 cups Fresh Fenugreek leaves methi
  • 2 - 3 tbsp Grated dry coconut / kopra, to garnish
  • little Lemon juice, ( optional )
  • few Curry Leaves
  • Salt, to taste

To Temper :

  • 2 - 3 tbsps Ghee / oil, ( ghee preferred )
  • 1 tsp Mustard seeds
  • few Cashews ground nut
  • few Curry Leaves

To roast and powder ( masala )

  • 2 tbsps Split blackgram /Urad dal
  • 1/2 tsp Cumin Jeera
  • 1 tbsp Black pepper corns, ( depends on your spice level )
  • 1 - 2 nos Red Chilli
  • few Curry Leaves


  • Wash rice and cook it with little salt in the proportion 1 : 2 / 2.5 ie 1 glass rice ,2 glass water.The cooked rice grains should be separate,not mushy.Once cooked, spread the cooked rice on a wide plate.This will make the grains separate further & also helps to cool quickly.It has to be cooled properly before using.
  • 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 and powder ' and keep it aside .
  • Once the roasted ingredients for masala is cooled ,transfer into mixer and fine powder .
  • In a kadai / pan heat oil / ghee . Once its hot, splutter mustard seeds ; add curry leaves and groundnut / cashew and fry till they are golden brown . I like cashew .
    no onion garlic menthe bath
  • Add chopped methi leaves and little salt . Fry well till methi leaves cooked .
  • Once they are cooked , add masala powder . Mix well .
  • Add grated copra , mix well and switch off .
  • Masala for Methi rice rice is ready . This masala should not be too dry or liquidy . Hope you can make out the consistency from the picture
  • Add cooked rice to the methi masala. Drizzle some salt , lemon juice ( optional ) and mix well . Taste test .
  • Serve iyengar style Methi rice hot with papad (fritters).


  • You can omit methi leaves and do plain urad dal rice too . Same recipe minus methi leaves .
  • Usage of ghee is preffered for this recipe as it gives a nice taste .

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  • Reply
    marudhus kitchen
    July 29, 2015 at 3:42 pm

    flavourful yummy rice

  • Reply
    July 31, 2015 at 6:32 am

    flavorful and yummy..it looks so invitng

  • Reply
    Meena Kumar
    August 1, 2015 at 5:18 pm

    Ohhhff I love methi rice looks yummm…

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