Methi leaves rice | Methi leaves puliyodarai| Venthaya keerai pulihora, no onion no garlic methi leaves rice. Recipe with full video and step by step pictorial instructions.
After 8 months, we started getting Methi leaves in Hong kong. I started making Thepla, pulao, dal using Methi leaves. I wanted to try a no onion no garlic rice using Methi leaves. Very long back I tasted a Methi Puliyodarai recipe in a friend’s house during Navaratri. She made that using Grand sweet Venthaya keerai thokku. So tried the same keeping that in mind. This is an easy Lunch box recipe too.
Methi leaves have its own unique flavour and a slightly bitter taste. Usually, we add tomato for methi recipes to balance the bitterness. In South Indian cooking we add tamarind as well to balance it. This Methi pulihora turned out very well and we all loved it. The fresh spice powder added much flavour to the Methi leaves rice.
I have posted some recipes using Methi leaves in Jeyashris kitchen. Please check
- Methi Kadi pakora
- Methi thepla
- Vendhaya thokku
- Methi Paneer
- Methi leaves dal
- Venthaya keerai paruppu usili
- Methi poori
- Vendhaya keerai kara kuzhambu
- Methi mutter pulao
Methi leaves rice
Methi leaves rice
Ingredients
- 1/ 2 cup Chopped methi leaves
- 1 cup cooked rice
- 2 tbsp sesame oil
- ½ tsp mustard seeds
- 1 tsp chana dal
- 2 tbsp peanuts
- ¾ cup Tamarind extract
- Salt as needed
- Asafoetida a pinch
- ¼ tsp turmeric powder
- ¼ tsp Jaggery
- 1 tsp Red chili powder
- To roast and grind
- 1 tsp Urad dal
- 1 tsp black pepper
- 1/2 tsp mustard seeds
- 1 tsp Dhaniya | coriander seeds
Instructions
- Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.
- In a pan add urad dal, black pepper, mustard seeds, and dhania seeds
- Dry roast till golden brown and take out from the pan.
- Cool and grind into a fine powder. This came around 5 tsp of powder.
- In a pan add 2 tbsp sesame oil.
- Add mustard seeds, chana dal, peanuts, and asafoetida.
- Roast well till dal turns golden brown.
- Add ¼ tsp turmeric powder and mix well.
- Now add ¾ cup tamarind extract to the pan.
- Now add ½ cup of chopped methi leaves.
- Add in 1 tsp red chili powder and salt to the pan.
- Mix well.
- Let this boil for 10 mins
- Add the roasted and ground powder and mix well.
- Add ¼ tsp of jaggery to balance the spiciness.
- Mix well and cook for 3-4 minutes.
- Switch off the flame.
- Add 2 tsp sesame oil. This is optional but highly recommended.
- We got 5 tbsp of Methi puliyodarai paste.
- In a wide bowl add 1 cup cooked rice
- Add 2 tbsp methi puliyodarai paste
- Mix well gently.
- Methi puliyodarai is ready.
Video
Notes
- Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.
- In a pan add urad dal, black pepper, mustard seeds, and dhania seeds
- Dry roast till golden brown and take out from the pan.
- Cool and grind into a fine powder. This came around 5 tsp of powder.
- In a pan add 2 tbsp sesame oil.
- Add mustard seeds, chana dal, peanuts, and asafoetida.
- Roast well till dal turns golden brown.
- Add ¼ tsp turmeric powder and mix well.
- Now add ¾ cup tamarind extract to the pan.
- Now add ½ cup of chopped methi leaves.
- Add in 1 tsp red chili powder and salt to the pan.
- Mix well.
- Let this boil for 10 minutes.
- Add the roasted and ground powder and mix well.
- Add ¼ tsp of jaggery to balance the spiciness.
- Mix well and cook for 3-4 minutes.
- Switch off the flame.
- Add 2 tsp sesame oil. This is optional but highly recommended.
- We got 5 tbsp of Methi puliyodarai paste.
- In a wide bowl add 1 cup cooked rice
- Add 2 tbsp methi puliyodarai paste
- Mix well gently.
- The Methi leaves rice | Methi puliyodarai is ready.
- Always ensure that the rice is cooked in separate grains
- You can mix this puliyodarai paste with idiyappam too
- This Methi puliyodarai mix stays good in the refrigerator for 2 weeks.
