Fenugreek is cherished as one of the power houses in Ayurvedha and is very cooling to the body. I always struggle to find recipes to add some fenugreek and I would say fenugreek-rice is came as a wonderful recipe. So this is nice for people who do not like fenugreek and of course, for others it is a treat. My aunt is so fond of this that she already publicized the recipe in her entire circle all by word of mouth.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
1. Steamed rice – 2 cups
2. Fenugreek – 2 tbsp
3. Coconut – 2” piece
4. Green chilies – 2
5. Salt to taste
6. Oil – 2 tbsp
7. Mustard seeds – 1 tsp
8. Turmeric powder – 1 pinch
9. Urad dal – 1 tbsp
10. Curry leaves – 1 sprig
11. Asafoetida -1 pinch
12. Dry chili – 1
Step 1: There are 3 ways you can prepare the fenugreek; 1. Soak them overnight, 2. Sprout them after soaking, 3. Directly use cooked fenugreek. The prepared fenugreek would be about ¼ cup.
Step 2: Char the coconut piece and green chilies and grinder them together in a mixer jar.
Step 3: Heat oil in a non-stick pan, splutter mustard seeds, sprinkle asafoetida & turmeric, add urad dal, thrown in curry leaves and chili and add the fenugreek. Add some salt and sauté until it is done.
Step 4: Add the ground coconut mix and saute for a minute.
Step 5: Add the steamed rice along with required salt and mix gently to smear the entire rice with with masala.
Step 6: Adjust salt and serve with curds or papad.