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Methi leaves rice

by Jeyashri suresh
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Methi leaves rice

Methi leaves rice | Methi leaves puliyodarai| Venthaya keerai pulihora, no onion no garlic methi leaves rice. Recipe with full video and step by step pictorial instructions.

After 8 months, we started getting Methi leaves in Hong kong. I started making Thepla, pulao, dal using Methi leaves. I wanted to try a no onion no garlic rice using Methi leaves. Very long back I tasted a Methi Puliyodarai recipe in a friend’s house during Navaratri. She made that using Grand sweet Venthaya keerai thokku. So tried the same keeping that in mind. This is an easy Lunch box recipe too.

Methi leaves have its own unique flavour and a slightly bitter taste. Usually, we add tomato for methi recipes to balance the bitterness. In South Indian cooking we add tamarind as well to balance it. This Methi pulihora turned out very well and we all loved it. The fresh spice powder added much flavour to the Methi leaves rice.

I have posted some recipes using Methi leaves in Jeyashris kitchen. Please check

Methi leaves rice

Methi leaves rice

Easy no onion no garlic methi leaves rice | Methi leaves puliyodarai
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Main Course
Cuisine: Indian
Keyword: no onion garlic recipes, South Indian lunch recipes
Servings: 2 people
Author: Jeyashri suresh

Ingredients

  • 1/ 2 cup Chopped methi leaves
  • 1 cup cooked rice
  • 2 tbsp sesame oil
  • ½ tsp mustard seeds
  • 1 tsp chana dal
  • 2 tbsp peanuts
  • ¾ cup Tamarind extract
  • Salt as needed
  • Asafoetida a pinch
  • ¼ tsp turmeric powder
  • ¼ tsp Jaggery
  • 1 tsp Red chili powder
  • To roast and grind
  • 1 tsp Urad dal
  • 1 tsp black pepper
  • 1/2 tsp mustard seeds
  • 1 tsp Dhaniya | coriander seeds

Instructions

  • Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.
  • In a pan add urad dal, black pepper, mustard seeds, and dhania seeds
  • Dry roast till golden brown and take out from the pan.
  • Cool and grind into a fine powder. This came around 5 tsp of powder.
  • In a pan add 2 tbsp sesame oil.
  • Add mustard seeds, chana dal, peanuts, and asafoetida.
  • Roast well till dal turns golden brown.
  • Add ¼ tsp turmeric powder and mix well.
  • Now add ¾ cup tamarind extract to the pan.
  • Now add ½ cup of chopped methi leaves.
  • Add in 1 tsp red chili powder and salt to the pan.
  • Mix well.
  • Let this boil for 10 mins
  • Add the roasted and ground powder and mix well.
  • Add ¼ tsp of jaggery to balance the spiciness.
  • Mix well and cook for 3-4 minutes.
  • Switch off the flame.
  • Add 2 tsp sesame oil. This is optional but highly recommended.
  • We got 5 tbsp of Methi puliyodarai paste.
  • In a wide bowl add 1 cup cooked rice
  • Add 2 tbsp methi puliyodarai paste
  • Mix well gently.
  • Methi puliyodarai is ready.

Video

Notes

1. Always ensure that the rice is cooked in separate grains 2. You can mix this puliyodarai paste with idiyappam too 3. This Methi puliyodarai mix stays good in the refrigerator for 2 weeks.
  • Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.
  • In a pan add urad dal, black pepper, mustard seeds, and dhania seeds
  • Dry roast till golden brown and take out from the pan.
Methi leaves rice
  • Cool and grind into a fine powder. This came around 5 tsp of powder.
  • In a pan add 2 tbsp sesame oil.
  • Add mustard seeds, chana dal, peanuts, and asafoetida.
  • Roast well till dal turns golden brown.
  • Add ¼ tsp turmeric powder and mix well.
  • Now add ¾ cup tamarind extract to the pan.
  • Now add ½ cup of chopped methi leaves.
Methi leaves chitranna
  • Add in 1 tsp red chili powder and salt to the pan.
  • Mix well.
  • Let this boil for 10 minutes.
  • Add the roasted and ground powder and mix well.
  • Add ¼ tsp of jaggery to balance the spiciness.
  • Mix well and cook for 3-4 minutes.
  • Switch off the flame.
  • Add 2 tsp sesame oil. This is optional but highly recommended.
  • We got 5 tbsp of Methi puliyodarai paste.
Methi leaves pulihora
  • In a wide bowl add 1 cup cooked rice
  • Add 2 tbsp methi puliyodarai paste
  • Mix well gently.
  • The Methi leaves rice | Methi puliyodarai is ready.
Methi leaves pulihora
  1. Always ensure that the rice is cooked in separate grains
  2. You can mix this puliyodarai paste with idiyappam too
  3. This Methi puliyodarai mix stays good in the refrigerator for 2 weeks.

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