‘Fenugreek Greens’ (Methi) are called Menthya Soppu in Kannada. They have a slight bitter taste. The leaves have high iron content. Fenugreek is considered to be one of the worlds oldest medicinal herbs, used for various skin and hair ailments and for increasing the production of breast milk in lactating mothers.
It is really easy to grow in home gardens, by just scattering the fenugreek seeds on the ground, and watering regularly.
Fresh methi is available all year round in Indian grocery stores. The dried leaves, called Kasoori methi are used quite a bit in North Indian cooking, and can be substituted for fresh methi, in some recipes.
This is a recipe for a simple, quick pulav, using fresh methi leaves, though Kasoori methi can be used if fresh is not available.
1. Methi leaves- 1 large bunch, thoroughly washed and chopped finely (substitute ½ cup Kasoori methi if fresh is not available)
2. Basmathi rice- 1 ½ Cups washed and soaked in water for 15 minutes
3. Jeera-1/2 Tspn
4. Fresh Coriander- 2 sprigs
5. Fresh Coconut- 1 Tbspn
6. Green chilies- 4 to 5
7. Oil- 3 Tbspns
8. Salt- To taste
9. Whole Garam masala consisting of the following-
Cinnamon- 1 inch
Star Anise- 1
Small Cardamom- 2
Grind the coconut, green chilies and coriander using just as much water needed in a blender. In a kadai, heat the oil, add the whole garam masala and add the jeera after a few seconds. Add the Methi and sauté till the chopped leaves start wilting. Add the coconut paste and the salt and stir till the oil starts separating. If using Kasoori methi, first add the coconut paste to the kadai, and then add the kasoori methi.
Drain the rice and add to the coconut- methi mixture and mix till all the rice is coated. Transfer to a rice cooker and add 3 cups of water and cook till done.
Serve hot with any raitha.