Tuesday, March 27

Fenugreek Rice


Fenugreek is cherished as one of the power houses in Ayurvedha and is very cooling to the body. I always  struggle to find recipes to add some fenugreek and I would say fenugreek-rice is came as a wonderful recipe. So this is nice for people who do not like fenugreek and of course, for others it is a treat. My aunt is so fond of this that she already publicized the recipe in her entire circle all by word of mouth.



Serves: 2
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes

Ingredients:

1.       Steamed rice – 2 cups
2.       Fenugreek – 2 tbsp
3.       Coconut – 2” piece
4.       Green chilies – 2
5.       Salt to taste
6.       Oil – 2 tbsp
7.       Mustard seeds – 1 tsp
8.       Turmeric powder – 1 pinch
9.       Urad dal – 1 tbsp
10.   Curry leaves – 1 sprig
11.   Asafoetida -1 pinch
                  12.   Dry chili – 1

Method:

Step 1: There are 3 ways you can prepare the fenugreek; 1. Soak them overnight, 2. Sprout them after soaking, 3. Directly use cooked fenugreek. The prepared fenugreek would be about ¼ cup.

Step 2: Char the coconut piece and green chilies and grinder them together in a mixer jar.

Step 3:  Heat oil in a non-stick pan, splutter mustard seeds, sprinkle asafoetida & turmeric, add urad dal, thrown in curry leaves and chili and add the fenugreek. Add some salt and sauté until it is done.



Step 4: Add the ground coconut mix and saute for a minute.



Step 5: Add the steamed rice along with required salt and mix gently to smear the entire rice with with masala.


Step 6: Adjust salt and serve with curds or papad. 

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