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!
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
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 .