Iyengar Style Vendhaya Keerai Pulao (Methi Rice)
Description:
The Iyengar Style Vendhaya Keerai Pulao, also known as Methi Rice, is a flavorful and nutritious South Indian dish. It’s an easy-to-make recipe that is perfect for festivals since it can be prepared without onion or garlic. The dish is mildly spiced but vibrant, with the distinctive flavor of methi (fenugreek) shining through. The key to its deliciousness lies in the use of ghee, pepper, and perfectly roasted spices.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 2 cups cooked rice
- 1 1/2 cups methi leaves (fenugreek leaves), washed and chopped
- 1 onion, chopped (optional)
- Salt, to taste
- 2-3 tablespoons dessicated coconut (optional, for garnish)
- 1 tablespoon lemon juice (optional)
To Roast & Powder (masala):
- 2 tablespoons black urad dal (split)
- 1/2 teaspoon cumin seeds (jeera)
- 1 tablespoon whole black peppercorns
- 1 dry red chilli
- A few curry leaves
To Temper:
- Ghee or oil, as needed
- 1 teaspoon mustard seeds (rai/kadugu)
- Cashew nuts or ground nuts, a handful
- A few curry leaves
Preparation Time: 20 minutes
Cook Time: 40 minutes
Instructions:
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Start by washing the rice and cooking it with a pinch of salt in a 1:2 or 1:2.5 ratio of rice to water. Once cooked, spread the rice on a wide plate to allow it to cool.
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For the methi leaves, remove any hard stems and use only the tender stems and leaves. Wash and chop them coarsely.
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Dry roast the ingredients listed under “To Roast & Powder,” including black urad dal, cumin seeds, whole black peppercorns, dry red chilli, and curry leaves. Once roasted, set the mixture aside to cool.
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Once cooled, grind the roasted spices into a fine powder using a mixer.
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In a kadai (wok), heat ghee or oil. Add mustard seeds and allow them to splutter. Then, add curry leaves and cashew nuts or ground nuts, frying until golden brown.
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If using onions, add them now and sauté until softened. Add the methi leaves and a pinch of salt, frying until the leaves are fully cooked.
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Stir in the ground masala powder and mix well. If using, add grated coconut at this point, mix, and turn off the heat. The methi masala should not be too dry or too liquid.
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Add the cooked rice to the methi masala, drizzle some salt and lemon juice, and mix gently. Taste and adjust the seasoning as necessary.
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Serve hot with Elai Vadam (South Indian rice papad) and lauki raita to complete the meal.
Enjoy this fragrant and vibrant Iyengar Style Vendhaya Keerai Pulao!
