After 8 months, we started getting Methi leaves in Hong kong. I started making Thepla, pulao, dal using Methi leaves. I wanted to try a no onion no garlic rice using Methi leaves. Very long back I tasted a Methi Puliyodarai recipe in a friend’s house during Navaratri. She made that using Grand sweet Venthaya keerai thokku. So tried the same keeping that in mind. This is an easy Lunch box recipe too. Methi leaves have its own unique flavour and a slightly bitter taste. Usually, we add tomato for methi recipes to balance the bitterness. In South Indian cooking we add tamarind as well to balance it. This Methi pulihora turned out very well and we all loved it. The fresh spice powder added much flavour to the Methi leaves rice. I have posted some recipes using Methi leaves in Jeyashris kitchen. Please check
Methi Kadi pakoraMethi theplaVendhaya thokkuMethi PaneerMethi leaves dalVenthaya keerai paruppu usiliMethi pooriVendhaya keerai kara kuzhambuMethi mutter pulao
Methi leaves rice
Soak a small gooseberry sized tamarind in ¼ cup hot water and extract ¾ cup tamarind water.
In a pan add urad dal, black pepper, mustard seeds, and dhania seedsDry roast till golden brown and take out from the pan.
Cool and grind into a fine powder. This came around 5 tsp of powder.
In a pan add 2 tbsp sesame oil.Add mustard seeds, chana dal, peanuts, and asafoetida.Roast well till dal turns golden brown.Add ¼ tsp turmeric powder and mix well.
Now add ¾ cup tamarind extract to the pan.Now add ½ cup of chopped methi leaves.
Add in 1 tsp red chili powder and salt to the pan.Mix well.Let this boil for 10 minutes.
Add the roasted and ground powder and mix well.Add ¼ tsp of jaggery to balance the spiciness.Mix well and cook for 3-4 minutes.
Switch off the flame.Add 2 tsp sesame oil. This is optional but highly recommended.We got 5 tbsp of Methi puliyodarai paste.
In a wide bowl add 1 cup cooked riceAdd 2 tbsp methi puliyodarai pasteMix well gently.
The Methi leaves rice | Methi puliyodarai is ready.
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