Thursday, July 29, 2010

Fenugreek leaves Rice / Methi Bhath

Even when all of the southern states of India are predominantly rice eating, preparation of rice varieties vary widely. This one is again from karnataka where I am from. This uses the powder that is common in all of the Karnataka households - 'Vangibhath Powder'. That powder can be used to make different kinds of rices.
One of the uses of this rice is in making methi bhath. This uses the fenugreek leaves which have their own place in Indian cuisine.

Basmati or sona masoori rice - 2 cups rinsed and cooked, cooled and grains seperated.
Fenugreek leaves / Methi - 2 bunches cleaned and leaves picked. (Don't use the fibrous stalk part)
Oil - 4 TBSP
Mustard seeds - 1 tsp
Curry leaves - few
Red chillies - 2 - 3 broken
Cashews - 1/4 - 1/3 cup
Hing / Asafoetida - couple of pinches
Turmeric - a big pinch
Dry coconut gratings / Kobbari turi - 1/2 cup
Salt - to taste
Lime juice - from one lime or to taste
Vangibhath powder - 2 TBSP or to taste (You can use my recipe or use any that you follow or even store bought)

Chop the methi leaves and set aside. In a large skillet, heat oil. When hot, add mustard seeds. When they splutter, add broken red chillies, curry leaves, hing, cashews. Toast till cashews are golden. Add the chopped methi leaves. Add turmeric, salt and stir well. Let it cook. When methi leaves are cooked, add grated dry coconut, vangibhath powder and mix well. Add rice and mix without breaking the grains. Check for the salt and adjust if needed. You can add more vangibhath powder if you want it spicier at this stage. Turn off the heat and after few minutes, add the lime juice and mix well. Serve warm or at room temperature.
This taste heavenly with a drizzle of ghee, but me not being one of those lucky people who can consume fat and stay thin, do not serve or eat with ghee. This tastes great as is and with some yogurt too.

You can add some avarekalu or papdi lilva to the skillet before adding methi leaves. When the beans are almost cooked, you can add methi leaves and proceed. They make a great combination. If you do not like the taste of lime juice, you can omit it even though the full flavor can be brought only by adding it. In the picture, I have used lima beans. I used about 1 pound bag of baby lima beans for 2 cups of rice and cooked them all together.

Enjoy!! Pin It


  1. Delicious methi bath... very healthy rice.. never tried methi bath..nice idea.. happy to follow ur blog.. if u find time visit my blog

  2. Love how you have used that powder here. I guess I will make it too to use in various rices. Please do send this to my "think spice: think fenugreek" event as you are using methi leaves here.

  3. Awesome.... got lots of Methi leaves at home, will try this recipe :). Thank you.

    I have a question. Our Methi leaves are VERY bitter. Do you have any tips to reduce the bitterness?

  4. Swapna,
    When you cook methi, its bitterness does reduce, but won't go away completely. In my opinion, that's what makes them good to use. If you squeeze more lime juice, it kind of reduces the bitterness. But, check and add more if needed.

  5. Mouthwatering methi rice.... just love it........

  6. luckily i have some methi in my fridge. i can mow use up that. looks good dear.

  7. This is a very nice recipe Champa. Never thought of adding vaangibhaat powder to menthya sappu and rice. I also like the idea of adding avarekaalu to this. Bookmarking this!

  8. This is one common prep at my place... either with methi or with other veggies... Yor version looks nice, with a lighter color... I use tamarind in place of lime juice and so the color comes out a little darker.... And I like peanuts in it...

  9. methi pulav looks so healthy! :)

  10. methi pulav looks yummy, sure should have tasted great..


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