Fenugreek, commonly known as “Menthya” in Kannada, is a commonly used leafy vegetable in Mysore and other parts of Karnataka. I learned this dish from my in-laws who make this very often because of its aroma and the health benefits it has to offer. This is a very simple rice dish and the recipe can be varied according to ones taste without spoiling the dish itself. Fenugreek leaves are slightly bitter and hence not everyone likes this leafy vegetable.
Cleaning fenugreek leaves and separating them from the stem in preparation for this dish takes up a lot of time. Hence, make sure to try this recipe out when you have plenty of time to spare.
Menthya Soppu Anna | Fenugreek Rice Recipe
Preparation time: 1 hour
Cooking time: 15-20 minutes
2 cups cooked rice
4 cups fenugreek leaves, cleaned and chopped
8 curry leaves
1 tsp mustard seeds
1 tsp split black gram/urad dal
A pinch of asafoetida/hing
1/4 tsp turmeric powder/haldi
1/2 tsp rasam powder
1 dried red chilli pepper, broken
1 tbsp oil
1 tbsp lemon juice
1 tbsp grated coconut
1/4 cup water
Salt to taste
In a large pan, heat oil and add mustard seeds and black gram. When the mustard seeds pop, add red chilli pepper, asafoetida and curry leaves. Add chopped fenugreek leaves and turmeric powder and mix well until the leaves wilt. Now add water, rasam powder and salt and let the mixture cook beneath a lid. When the fenugreek leaves turn soft and fully cooked, take off the lid and let the water evaporate completely to leave a semi-dry mixture.
To this add rice and grated coconut and mix well. Turn off heat and add lemon juice. Serve hot with curd rice or raita.
PS: Rasam powder can be replaced by 1/2 tsp red chilli powder, 1/4 tsp coriander powder