Ingredients
Fenugreek / Methi leaves (Menthya soppu) - 1 Big bunch
Rice - 1 cup
Tamarind - 1 medium lemon sized
Salt to taste
For tempering (Oggarane)
Oil - 3 spoons
Bengal gram dal - 1/2 spoon
Mustard seeds - 1/4 spoon
Turmeric powder - 1 pinch
For Bath Masala powder
Bengal gram dal - 2 spoons
Urad dal - 2 spoons
Red chillies - 8 to 10
Cinnamon - 1 small piece
Cloves - 2
For final addition
Fist full of Peanuts
Method
Finely wash and chop the fresh fenugreek leaves.
Note:- If the stem is grown too hard, please use only leaves. If stem is tendor, you can use that as well.
Cook the rice and allow it to cool down.
Dry roast the ingredients mentioned for masala powder and make the powder using a mixer grinder. Soak the tamarind in hot water and separate out the juice.
Heat a thick bottomed Kadai. Add oil. When oil gets heated up, add bengal gram dal, musard seeds and turmeric powder. When mustard seeds starts spattering, add chopped fenugreek leaves, salt and little water and cook well.
Now add masala powder and tamarind juice and cook for about 5 minutes. You can add little jaggery if you like the sweet taste. Switch off the flame.
In a small kadai roast the peanuts with 1/2 spoon of oil in minimum heat so that it gets roasted evenly.
Mix cooked rice, roasted peanuts and cooked fenugreek masala and mix well.
Can serve this healthy Fenugreek rice bath for breakfast / lunch / dinner.
Fenugreek / Methi leaves (Menthya soppu) - 1 Big bunch
Rice - 1 cup
Tamarind - 1 medium lemon sized
Salt to taste
For tempering (Oggarane)
Oil - 3 spoons
Bengal gram dal - 1/2 spoon
Mustard seeds - 1/4 spoon
Turmeric powder - 1 pinch
For Bath Masala powder
Bengal gram dal - 2 spoons
Urad dal - 2 spoons
Red chillies - 8 to 10
Cinnamon - 1 small piece
Cloves - 2
For final addition
Fist full of Peanuts
Method
Finely wash and chop the fresh fenugreek leaves.
Note:- If the stem is grown too hard, please use only leaves. If stem is tendor, you can use that as well.
Cook the rice and allow it to cool down.
Dry roast the ingredients mentioned for masala powder and make the powder using a mixer grinder. Soak the tamarind in hot water and separate out the juice.
Heat a thick bottomed Kadai. Add oil. When oil gets heated up, add bengal gram dal, musard seeds and turmeric powder. When mustard seeds starts spattering, add chopped fenugreek leaves, salt and little water and cook well.
Now add masala powder and tamarind juice and cook for about 5 minutes. You can add little jaggery if you like the sweet taste. Switch off the flame.
In a small kadai roast the peanuts with 1/2 spoon of oil in minimum heat so that it gets roasted evenly.
Mix cooked rice, roasted peanuts and cooked fenugreek masala and mix well.
Can serve this healthy Fenugreek rice bath for breakfast / lunch / dinner.
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