Methi rice recipe, Vendhaya keerai sadam

Note

* 1 cup = 235 ml

How to make Methi rice with step by step images

1. Cook 2 cups rice with 4 cups of water in pressure cooker for 4 whistles or in Instant pot for 4 minutes in pressure cook/ Manual mode. When the rice is done fluff it gently.
   
2. In a pan dry roast coriander seeds, chana dal, urad dal, dry red chili and cumin seeds in low flame until aromatic. When everything looks roasted put off the flame and allow the mixture to cool down completely.
   
3. Now in a blender add the roasted ingredients and grind it into powder. Keep it aside.
   
4. Now take methi, pluck only the leaves and discard the stem. Wash it thoroughly. Now chop methi/fenugreek leaves finely.
   
5. Now heat oil in a pan to it add mustard seeds, when it splutters add dry red chili and garlic. Saute well. When garlic turns golden brown add chopped methi and turmeric powder. Saute well till it is cooked well shrinks in size.
   
6. Now to the cooked methi/fenugreek leaves add ground powder and salt. Mix well. Since all the ingredients are roasted well, the ground powder need not be cooked for long time. Just give it a quick stir.
   
7. Now quickly add cooked rice and mix everything well until combined. Check for salt. Now put iff the flame and serve the rice with potato roast or just chips.