Fenugreek/Methi Rice

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Festivals are when I miss being at home and eating what my mom cooks the most.  The last couple of days made me realize how much I keep moving away from the tradition.  Easter would have been a day starting with appam and stew followed with a heavier lunch of cutlets and a variety of curries made of the best fish and meat.  Now, I make do with a simple rice and a chicken or meat curry and say, enough!

You must have guessed I am not in the greatest spirits but its only monday morning blues.  What I hate about holidays is the first day after it.  It's difficult to get past this one without feeling glum.  Without further spoiling your spirits let me share my recipe for fenugreek rice.  The fenugreek leaf is slightly bitter and in abundance may not be to your taste but with the right mix of things this aromatic leaf produces a dish quite scrumptious.

You will need:

1. Rice - 1 Cup

2. Fenugreek leaf - 1/2 cup

3. Coconut - 1/2 cup

Cardamom- 2

Cinnamon stick - 1 inch

Cloves - 2-3 nos

Onions - 1/2 

Peas - 1/2 cup

Beans - 4-5 (optional)

Green Chilis - 2 or according to taste

Oil - 1-2 Tbspn

Lemon juice - of 1/2 a lime

Method:

1. Heat oil in pressure cooker or whichever vessel you use to cook rice. 

2. Add the whole garam masala (cardamom, cinnamon and cloves)

3. Add thinly sliced onions and saute to golden brown

4. Mid way to sauteing the onions add your ginger, garlic and green chilies in this order 

5. Add fenugreek leaves and saute

6. Add coconut ground to a paste

6. Add beans and peas and saute followed with washed and drained rice

7. Mix well and add salt to taste 

8. Add 1 1/2 cups of water and check if salt is enough squeeze 1/2 a lime in now and pressure cook for approximately 4 minutes on medium flame

9. You may garnish with deep fried onions, cashew nuts and raisins

10. Serve with any curry of your choice or just a yogurt salad

 
Contributor: Sunitha