Menthe soppu ricebath recipe | How to make methi leaves rice | Fenugreek leaves rice
By Latha on September 28th, 2016
Menthe soppina rice bath or methi leaves rice recipe explained with step by step pictures and a video. Menthe soppu rice bath or methi rice recipe is a very tasty recipe prepared using fenugreek leaves, onion, tomato and spice powder. Fresh ground spice powder or masala powder is used in this menthe soppu rice bath.
I learnt this recipe from one Kannada TV channel 7 - 8 years back. But I have modified the recipe as per our taste. This is a very tasty and healthy recipe using methi leaves. I have posted few recipes using fenugreek leaves like methi dal and methi paratha recipes.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath, vangi bath, puliyogare and pudina pulao recipes.
Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this menthya soppu bath recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup rice (I used sona masuri)
- 1 medium sized menthe soppu or methi leaves or fenugreek leaves bunch
- 4 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 4 - 5 curry leaves
- 1 onion finely chopped
- 2 medium sized tomatoes finely chopped
- 1/2 gooseberry sized tamarind
- 1 gooseberry sized jaggery
- 1/4 tsp turmeric powder
- 1/2 cup grated coconut
- Salt as per your taste
Ingredients for roasting:
- 2 - 4 red chilies (medium spiced)
- 2 tsp urad dal
- 2 tsp bengal gram dal or chana dal
- 4 tsp coriander seeds
Instructions for making menthe soppu ricebath:
- Cook the rice and keep it aside. Please note the rice should not be over cooked for menthe soppu ricebath.
- Clean and take only the tender part of fenugreek leaves (menthe soppu). Afer cleaning rinse well and finely chop them.
- Heat a pan and add in 2 - 4 red chilies, 4 tsp coriander seeds, 2 tsp urad dal ad 2 tsp gram dal (chana dal) for dry roasting.
- Roast until dal turns golden brown under medium flame. Wait until roasted ingredients are cool.
- Once they are cool, transfer them to a dry mixie jar and grind until fine powder.
- Now take 4 tbsp of oil in a big wide frying pan and heat it. Add in mustard seeds, urad dal and chana dal. When mustard seed splutters add in curry leaves.
- Add in chopped onion. Fry until onions are soft.
- Next add in chopped fenugreek leaves (menthe soppu) and fry until soft.
- Add in chopped tomatoes and fry until soft.
- Next add in turmeric powder, jaggery and salt. Mix well and continue cooking the tomatoes.
- Add in tamarind juice extracted from 1/2 gooseberry sized tamarind.
- Add in ground masala powder and mix well.
- Dry grind the grated coconut and add.
- Mix everything well and switch off the stove. Gojju or masala is ready.
- Add in cooked rice.
- Mix well carefully. Take care not to make the rice mushy. Serve hot and enjoy.
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