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Methi leaves rice
Easy no onion no garlic methi leaves rice | Methi leaves puliyodarai
Lunch, Main Course
no onion garlic recipes, South Indian lunch recipes
Chopped methi leaves
Salt as needed
Asafoetida a pinch
Red chili powder
To roast and grind
Dhaniya | coriander seeds
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.
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.
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.