Carrot Methi Pulao

How to make Carrot & fresh Methi (Fenugreek leaves) Pulao

            Fenugreek leaves are called Vendhaya Keerai in Tamil and Methi in Hindi, Marathi & Nepali. Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro greens). While the fresh greens are best for nutrition value; the seeds & dried leaves have a long shelf life and can be used as an substitute when the fresher version is out of reach or even otherwise.

                  Most of the time, It's a challenge to serve greens, to kids and adults alike. Here's a way to turn fresh fenugreek/methi leaves into a delicious rice, that will please your family at the table. But, do you know why I like, recipes like this one? The greens are almost invisible and yet it makes the dish so flavorful & aromatic. Au contraire, It's not the greens I'm hiding in here; it's actually the carrots, I'm trying to get into my child's gut. Can you believe it? The greens don't bother him; it's the carrots!

Ingredients:

Basmati Rice - 2 Cups

Fresh Fenugreek leaves (Methi) - 1.5 Cups

Carrot, grated/diced - 1 Cup

Onion - 2

Tomatoes - 2

Ginger-Garlic paste - 1 Tsp
Oil - 2 Tbsp

Khus-Khus(Poppy seeds) - 1 Tbsp

Sonf/Fennel seeds - 1/2 Tbsp

Red Chilli powder - 1/2 to 1 Tsp 

Garam masala powder - 1/2 Tsp

Green chillies, Slit - 3 or 4 no:s 

Lime juice  - from 1/2 a lime

Stove Top Method:

• Remove Methi leaves from the stalk, clean & set aside.
• Chop all vegetables. Cook rice & keep aside.
• Heat oil in a pan, add Khus-Khus & Sonf. When it sizzles, add onion, ginger-garlic paste & saute until the onions get soft & the raw smell of garlic disappears.
• Add green chillies & Methi leaves and saute until it gets aromatic.
• Add tomatoes, salt, garam masala powder, chilli powder & cook until the tomatoes get mushy and the spices are cooked. Lastly add the carrots & stir well.
• Finally stir in the cooked rice, check seasonings, sprinkle lime juice, mix & serve hot with Instant mint raitha or any gravy/chips of your choice. Try Lobia rassedaar or Vegetable Kurma for a change.

Sending the above pic to this week's edition of Black and White Wednesdays , initially started by Susan of The well-Seasoned Cook, Which was passed on to Cinzia of Cindystar & hosted this week by Sree Valli of Ammaji Kitchen.

This delicious recipe from an old Hindu clipping is also going over to Sri Valli's CCChallenge .