Methi Rice/Venthaiya Keerai Saadham

                Methi leaves otherwise known as "Venthaiya keerai" has been in our menu for a long time. It does have a bitter taste but when cooked with the right ingredients it tastes wonderful. There is no need for me to tell anything new about these leaves but even then, a few words....they contain minerals like potassium, calcium, and iron, Vitamin C and K. The best part is that they are low in calories and high in protein.

Cooked rice : 2 cups.
Methi leaves/Venthaiya keerai: 2 medium sized bundles.
Onion [large]:1.
Curry leaves: 1 sprig.
Salt: to taste.
Oil: 2 tsp.

To fry in 1 tsp of oil and grind to a powder:

Whole coriander seeds: 2 tsp.
Groundnuts: 3 tbsp.
Cumin seeds: 1 tsp.
Red chillies: 2-3.

1.Seperate the methi leaves from the stalks, wash thoroughly, drain and keep seperately.
2.In a kadai, heat oil and splutter the curry leaves. Add the onions.
3.Saute until translucent.

4.Add the leaves and the ground masala powder. Saute until the leaves are wilted and the masala well blended.
5.Add the rice and salt. Mix thoroughly.

           Serve hot with pickle and pappad.


Entry event "Only Greens" started by Pari of cooking-goodfood.blogspot.com  by guest hosted by Saraswathi of simplysara07.blogspot.com.

 Sending it to "HCC - Lunchbox Ideas" by Anamika  an event originally by Smitha .

Enjoy.....


Scribbled by Reva.