Vendhaya keerai Sadam(Fenugreek/Methi leaves Rice)

Fenugreek leaves Rice/Vendhaya keerai Sadam

Ingredients

Onions - 2 (Chopped)

Tomatoes - 2 (Chopped)

Garlic 1 pod (Chopped)

Turmeric powder - 1/4 tsp.

Chili powder - 1 tsp.

Methi (Fenugreek) Leaves - 1 cup

Cooked Rice - 2 cups

Ghee - 1 tbsp.

Salt as required

 

To Temper:

Oil - 2 tsp.

Mustard seeds -1/2 tsp.

Cumin Seeds - 1 tsp.

Asafetida a pinch

Dry Red chilies - 3

Curry leaves few

 

 

 

Method

1. In a medium flame, Heat Kadai and Add items given under To Temper section

2. Add garlic and sauté for a min or two

3. Add onions and cook till it gets light brown

4. Add Tomatoes, required salt, chili powder, turmeric powder and cook until tomatoes get soften

5.Add the washed fenugreek leaves, sauté and cook for 5 mins

6. In a mixing bowl, add the cooked white rice (should be hot), ghee and the cooked Methi leaves paste and mix well

** Serve hot with Papadam/Potato fry/Raita

Know what you eat:

Fenugreek leaves/seeds are rich in fiber and anti oxidants
Controls blood sugar levels

Recipe Courtesy: Hemalatha Sukumaran :)