I love fenugreek leaves and am so excited as I see more of that here than before. Added to that since I can manage to make the micro fenugreek greens like a pro now, methi is my go-to green whenever I feel like.
Methiyakeerai saadam, mixed rice recipe is one I learnt from a sister of my dads. She had a collection of unique recipes she had collected from friends and neighbours since her move to Bangalore.
These hand me down recipes are gems. The other day as I was making her “vangibath “mix, I remembered she had given me a recipe for a rice with greens. I really had to do a bit of digging up for the old book where I wrote all that, but seeing the recipe and tasting it, all the dig up was worth it.
This easy to keep recipe uses a good amount of greens and is a great one in the lunchbox. The recipe can be successfully swapped for most Asian style greens based on what access you have. I do find the best is with the faint bitterness of methi and the opposing nuttiness of the coconut.
Why do we like fenugreek so much?
- Fenugreek has equivalent benefits to cinnamon for a diabetic
- With a great affinity for the reduction of cholesterol consumption of a small quantity per day is highly recommended
- Since it is recommended in blemish removal treatments and wrinkle reduction, it should be very effective upon consumption too.
- It is a leaf and therefore has a good amount of fibre needed for an effective gut
- Yet again it is one that belongs to the dark leaves, with a good iron content which you may not want to ignore.
I guess I have given you a good amount of reasons to have this recipe for lunch soon. I am hoping to see some reflections and variations that you have brought about to this recipe to make it your own.
Meanwhile, keep in touch via Instagram or StumbleUpon.
Pin the recipe for later or save to your yum box, either way, it is one I highly recommend.
Here is one more fenugreek recipe
Try these rice based recipes too
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