Mendiyakeerai saadham – fenugreek recipe

fenugreek
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.
Enjoy the recipe with Almond chutney and Arisi karuvadam
Here is one more fenugreek recipe
Try these rice based recipes too
Print Recipe
Mendiyakeerai saadham Yum
mixed rice with fenugreek leaves
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
for the rice
  • 2 cups rice long rice variety (white brown or red)
  • 3.5 cups drinking water ( follow the pack instructions based on the way you are cooking)
for the masala
the fresh produce
for the tempering
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
for the rice
  • 2 cups rice long rice variety (white brown or red)
  • 3.5 cups drinking water ( follow the pack instructions based on the way you are cooking)
for the masala
the fresh produce
for the tempering
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Clean and seperate out the leaves for the fenugreek with just a bit of the tender stalk
  2. Wash them as they may have mud. If you use microgreens grown in water, you can rinse and chop the whole little plants. and set aside
  3. Grate the coconut and keep ready
  4. Cook two cups of long grain rice, fluff and set aside to cool so it won't break as you toss the rice later.
  5. In a flat pan, roast the urad dal, channa dal,sesame seeds, coriander seeds, cumin seeds, pepper corns, cloves and curry leaves till crisp.
  6. Cool this mixture and powder this masala coarsley and set aside.
  7. Into a pan add mustard seeds, urad dal, channa dal, curry leaves, peanuts, dryred chilli ( I have used yogurt cured chillies, just because i had them),
  8. Add the ghee and oil and saute.
  9. As the mustard seeds splutter and the peanuts roast well, add the chopped fenugreek leaves.
  10. Add salt needed
  11. Saute well for two minutes and add the coconut.
  12. Saute well and cover and keep for another 2 minutes
  13. Now add the powdered masala and mix well.
  14. Add in the fluffed rice and mix well, Check for salt levels.
  15. Serve hot with a wedge of lime
Recipe Notes

You can use sambhar powder in the place of the masala too. Try this sambhar powder

Homemade sambhar powder

You can make this recipe in the instapot or pressure cooker too.Sprinkle the masala powder in the end and saute.

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Poonam Bachhav
Guest

Fenugreek rice sounds so flavorful Seema..got to give it a try soon

Rafeeda - The Big Sweet Tooth
Guest

That surely is a flavor packed bowl of rice! I hardly cook with methi leaves, but would love to try this rice version…

Mayuri Patel
Guest

I sometimes make fenugreek rice as I love fenugreek. However, like your tempering so much. Next time I make fenugreek rice will remember to make it your style.

Ritu Tangri
Guest

Wow! These fenugreek rice look so good…so tempting.

Vanitha Bhat
Guest

Awesome flavor of methi in this super good-looking rice smile smile Subtly spiced and yummy!!

jagruti
Guest

I love methi too but never used it in daal and rice. Your recipes is so tempting, will try for sure.

Ruchi
Guest

Sounds very flavourful.. loved recipe. Must be very delicious ..

Freda
Guest

Sounds so yummy, love fenugreek. Will try this the next time I buy fenugreek leaves smile

Bhawana Singh
Guest
Bhawana Singh

Fenugreek rice taste really great. very flavorful and healthy. my son too loves having it with any dal.

sasmita
Guest

Ahaaa, I can feel the flavor of rice after the addition of fenugreek here, Lovely idea to add these leaves in diet smile

Preethi'sCuisine
Guest

Mendiyakeerai Sadam looks so flavorful and yummy.Absolutely power packed. Superb share .