Methi Bhaath /Fenugreek Rice (Karnataka style)

Hi Everyone. Today I am posting yet another hit recipe from Karnataka. As you all know I have learnt all Kannadiga recipes from my MIL. In my family every body likes Fenugreek leaves very much and now as we are getting good supply of the same I am indulging myself in cooking S’s all favorites with this leaf.

As I mentioned in my last post too, my blog will see more recipes with greens. This particular recipe is a favorite of S and my elder one. S has become extremely busy in his office and hardly has time for  the family. I with my ongoing health problems feel dejected at times with no one around the whole day…especially S.. But that does not keep me away from cooking his favorites, so whenever strength permits I am in the kitchen cooking for every one. Some times I wonder if I did not had this blog and my blogger friends, life would be so boring  and so monotonous… I know I am sounding very low and sad…which I am!!! But believe me friends this sadness does not affect the taste of the food I cook, so one can surely try my recipes without any fear.

This bhaath asks for cooking the vegetable (palya) separately first with extra oil, masala and salt  and then mixing it with the rice. So now you can understand why I mentioned the extras…

The palya can be made in advance and then mixed with rice at the time of serving. Makes a complete meal in itself. This can be a good preparation when you are expecting guests too as it saves time.

It can be served with curds, a yogurt based raita, chips or just by itself.

Nutritional facts  about  Fenugreek

The active constituents of fenugreek seed include iron, Vit. A, B1, C,phosphates, flavonoids, steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin), trigonelline, and other alkaloids.

Sapogenins found in fenugreek also lower serum triglycerides, total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C). Diosgenin and tigogenin (saponins) are chemically similar to estrogen and steroidal harmones. These help balance female hormone levels and perhaps help compensate for the lack of them after menopause. Soluble fiber helps control blood sugar levels, making it useful for diabetics

Ingredients

Serves -4

a bunch of fenugreek leaves chopped

3-4 potatoes cut into small cubes

1 cup of peas

4-5 tbsp Palya pudi (this is a regular kannadiga subzi masala)

3-4 green chilies chopped

2 tbsp mix of urad-chana dal

1 tsp mustard seeds

3/4 tsp turmeric pwd

extra oil for cooking

extra salt

cooked rice ( I used 1-1/2 cup raw rice)

For Palya Pudi

Bedagi chili- 1 cup

coriander seeds – 1/4 cup

Chana dal and Urad dal - 1/4 cup each

Cloves-2

Cinnamon-2 big sticks

dry coconut- 1/2 cup

Roast all the ingredients in a tea spoon oil and then grind together to a powder.

Method

Keep all the vegetables ready.

Heat extra quantity of oil add the mustard followed by urad-chana dal, once it turns golden brown add the green chilies.

Add in the potatoes and turmeric pwd, saute .

Add the peas and mix properly.

Add in the fenugreek leaves and salt.

Throw in the palya masala (read above for the recipe).

Mix in properly and cook covered till done. One has to ensure that the salt, oil, masala are added in extra quantity so when the Subzi (palya) is mixed with rice, the flavors are adequate.

Mix the palya with rice and serve. How much Palya one wants to mix is his/ her personal choice and as per taste, but at the same time one has to check that the rice does not feel dry and  taste bland.

Serve hot with a dollop of ghee/ clarified butter.
Sending this to think spice-think turmeric hosted by Sudeshna of Cook like a bong and is the brain child of Sunita.

I am also sending this curry to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook,

to EFM - Variety rice series  conducted by SriLekha