• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Magic Saucepan logo
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • Portfolio
    • Contact Us
      • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Course » variety rice (kalanda sadam)

    Methi Rice | Fenugreek Leaves Rice

    by Nisha

    Jump to Recipe Print Recipe
    For the second day of Methi dishes, it is a simple and flavourful Methi Rice. Whenever I see fresh Methis in the market it will definitely find its way home!! Yeah we love Methis. So this is one of the often made recipes at home along with this Methi Paratha. A small plate of chips and raita (or a cool chaas ) is perfect to go with this rice. Since this is very simple to make, if the greens are already cleaned and trimmed, this is often made during weekdays for our lunch box. Whenever I make mixed rice variety, the cooking task and time is cut down in half. You never need an elaborate side for these varieties.
    Print
    Methi Rice | Venthaya Keerai Sadam | Fenugreek Leaves Rice
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    A variety rice mix with methi | fenugreek leaves and a mild South Indian spice mix.

    Course: Main Course
    Cuisine: Indian, Tamil Nadu
    Servings: 3
    Author: Nisha
    Ingredients
    For the Rice
    • 1 Cup Rice | Arisi
    • 4 Cups Loosely packed Fresh Methi | Fenugreek leaves
    • 2 tablespoon Oil
    • 1 teaspoon Jeeragam | Jeera | Cumin seeds
    • 4-5 no's Red Chillies
    • Curry leaves torn
    • ¼ Cup Peanuts roasted and coarsely crushed
    • 1 Medium sized Onion finely chopped
    • Gooseberry sized Tamarind soaked in ½ Cup Water
    • 2 tablespoon Curry Powder recipe follows
    • 1 teaspoon Red Chiili Powder add if the spice level is less
    Roast all these ingredients in a teaspoon oil and grind it to a powder
    • 2 tablespoon Channa Dal
    • 3 no's Red chillies
    • 1 tablespoon Coriander seeds
    Instructions
    1. Pressure cook the rice with 2 Cups water and let it cool. Let the rice grains be separate and fluffy.

    2. Roast the peanuts (if not). Crush it slightly and keep aside.
    3. Heat oil in a Kadai. Once it is hot, add the cumin seeds and let it splutter. Then add the curry leaves and red chillies.
    4. Add the chopped onions and fry until it is translucent and slightly pink. Add the tomatoes and fry till it becomes soft.
    5. Then add the methi leaves, some salt and the tamarind extract. Allow it to boil until the water evaporates and then keep sautéing it for about 5 minutes until the methi leaves wilt.
    6. Add the curry powder. Check for seasoning and add Red chilli powder if more spice is needed. Add salt accordingly. Since we are going to add rice, the spice and salt should be slightly more.
    7. Add the cooled rice, peanuts and mix well. Once again check for seasoning and adjust.
    Recipe Notes
    1. Adjust the spice level between the three ingredients - Red Chilli powder, red chillies and the curry powder. Normally my curry powder will have less spice, so I would add more red chilli powder.
    2. Cooking methi in Tamarind water and sautéing in heat until it wilts helps in reducing the bitterness of Methi.

     

    « Methi Matar Malai
    Indian Fusion Club Sandwich »

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. Suja Ram says

      March 18, 2015 at 4:50 am

      Methi rice looks great. Seems to be quick and flavourful with crunchy peanut bites. Sure to try soon!

      Reply
    2. Suma Gandlur says

      March 17, 2015 at 11:15 pm

      This is different than the methi rice versions I cook at home. Sounds super delicious.

      Reply
    3. vaishali sabnani says

      March 17, 2015 at 7:11 am

      I must try your version it looks interesting.

      Reply
    4. Harini-Jaya R says

      March 16, 2015 at 9:02 pm

      Very different from what I make. Sounds very flavorful

      Reply
    5. Pavani N says

      March 16, 2015 at 12:42 am

      That is one delicious methi rice. Looks yummy!!

      Reply
    6. Priya Suresh says

      March 12, 2015 at 2:10 pm

      Quite an irresistible rice, well done Nisha.

      Reply
    7. Srivalli says

      March 12, 2015 at 10:52 am

      What a different take on this rice Nisha..very nice and I am sure I will love this!

      Reply
    8. Nivedhanams Sowmya says

      March 12, 2015 at 8:36 am

      Give me that bowl and I will happily finish it... So flavorful

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    The Magic Saucepan is a visual fete featuring healthy and seasonal dishes, focusing on the authentic, traditional vegetarian food from the South Indian subcontinent. This space is to debunk the 3 main myths that Indian recipes are just curries, spicy and complicated.

    If this is your first time, start by browsing the tabs at the top of the page or you can go through the index to find recipes categorically.

    Latest Posts

    • Vellam | Jaggery - The traditional Indian Sweetener
    • Kumbakonam Special Kadappa
    • Parangikai (pumpkin) Payasam
    • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
    • Hara Bhara Kabab

    Subscribe to get Indian Basics 101 every fortnight!

    By Diet

    • Vegan
    • Gluten free

    By Course

    • Breakfast
    • Hearty and Wholesome Indian recipes all year round
    • Recipe Index
    • Tiffin | Snacks
    • Indian Main Course Dishes
    • Indian Desserts & Sweets
    • Accompaniments

    By Occasion

    • Navrathri
    • Pongal Festival
    • Ram Navami recipes

    Footer

    Monthly Digest

    Subscribe to get a monthly digest of our posts.

    Footer

    ↑ back to top

    Copyright © Nisha Ramesh @ The Magic Saucepan

    Unauthorised use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. Recipes may be used and adapted, provided that full and clear credit is given to The Magic Saucepan with appropriate link to the original content. However, Photos from The Magic Saucepan site cannot be used in anyway.