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Menthya Soppina Bhath - Methi Bhath - Rice with Fenugreek Leaves
by
Vani Rao
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%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E1%20sprig%20curry%20leaves%3C/p%3E%3Cp%3E1-2%20green%20chillies,%20split%20(optional)%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EHeat%20oil%20in%20a%20pan%20and%20add%20mustard%20seeds.%20Once%20they%20start%20to%20pop,%20add%20the%20remaining%20tadka%20ingredients%20and%20saut%C3%A9%20for%20a%20few%20seconds.%3C/p%3E%3Cp%3EAdd%20potatoes,%20if%20using,%20and%20fry%20for%20a%20couple%20minutes.%20Then%20add%20the%20peas%20(if%20using)%20and%20methi%20leaves%20and%20fry%20for%20a%20minute,%20then%20cover%20and%20cook%20until%20done.%3C/p%3E%3Cp%3ENow%20stir%20in%20the%20bhath%20powder,%20tamarind%20paste%20and%20salt%20to%20taste.%20Cover%20and%20cook%20for%20a%20couple%20more%20minutes.%3C/p%3E%3Cp%3EStir%20in%20the%20coconut%20and%20switch%20off%20stove.%3C/p%3E%3Cp%3EAdd%20the%20cooled%20rice%20to%20this%20and%20mix%20well%20until%20the%20rice%20is%20completely%20coated%20with%20the%20methi%20masala.%3C/p%3E%3Cp%3ETaste%20to%20adjust%20seasonings%20and%20finish%20with%20lemon%20juice.%3C/p%3E){kind=link}