Nov 10, 2014

ಮೆಂತ್ಯ ಪುಲಾವ್ ~ Fenugreek Pulao

Fenugreek leaves pulao/ಮೆಂತೆ ಸೊಪ್ಪಿಯನ ಪುಲಾವ /मेथी पुलाव

Its a tasty dish. 

Methi leaves (menthya soppu) - 250 gms
Rice -  2 - 3 cups
Green chillies
Tomato - 1 medium
Onion - 2 medium sized
Fresh green peas - 1/2 cup
Coriander leaves, Curry leaves few

For Masala:
Cinnamon - 2 inch piece
Cardamom - 2
Clove - 3 - 4
Ginger - i1 inch piece
garlic - 5 - 6 cloves
Jeera - 1 tsp
Shahi Jeera - 1 tsp
Bay leaves - 2 -3
Black pepper - 4 -5

Wash & soak the rice.
Wash Methi leaves. 

Chop the leaves.
Now take a kadai, keep it on medium flame, add a tsp of oil, add methi leaves to it, add 1/2 tsp of jeera.

fry the leaves for a while, 
add a chopped tomato, green chillies, few slices of onion(abt a half part of the onion), 5 -6 curry leaves, 2 strands of coriander leaves.

fry all together for few minutes, when it gets cooked, turn off the flame.
let it cool completely.

when its cooled down, grind it to a fine paste, with little amount of water.

Take a utensil, put 1 - 2 tbsp of oil to it, put on the flame.
put mustard seeds, when it splutters, add jeera, shahi jeera, bay leaves, cardamom, cloves, cinnamon one by one, black pepper, fry for a while, add curry leaves, add slices of onion, cook it until it becomes transparent, now add crushed ginger, garlic, i prefer them to be crushed instead of making paste in a mixer, so it gives nice aroma to the dish.
now add the ground paste, fry it for few seconds.

Now add 1/2 cup of milk, 1/4  cup of curd, let it cook for few minutes until you notice the whole mixture gets leaving the sides, now add water ( 1 cup rice - 2 1/4), bring it to boil, add salt to taste, now add soaked & drained rice to it, stir now and then, keep on medium flame when the rice gets cooked partially, keep it on low flame, covering with a lid for few minutes.
Or you can put the whole vessel or transfer the rice to a cooker plate, allow it for 2 whistles, just to avoid the burning out of rice at the bottom.

Serve hot, with Raitha/Mosaru bajii.

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