IYENGAR STYLE MENTHE BATH
Ingredients
- 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
Instructions
- 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 .
- 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).
Notes
- 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 .