Methi pulao or menthe soppina pulav recipe explained with step by step pictures and a video. This methi pulao or methi rice is very tasty, nutritious and one pot meal recipe. Methi pulao or menthya pulao is prepared using rice, fenugreek leaves, onion, tomato, green chili, coconut, ginger, garlic and few other spices.
Fenugreek leaves has numerous health benefits. Methi leaves are highly beneficial for treating poor liver functions, gastric problems and other intestinal issues. Fenugreek are helpful in lowering blood sugar levels and increasing milk production in breastfeeding mothers. Fenugreek also benefit cholesterol levels, lower inflammation and help with appetite control.
If you are loooking for more fenugreek leaves recipes then do check my matvadi palya, menthe soppu dose, menthe soppu dose, menthe palle (methi dal), menthe soppina rice bath and menthe soppina parota (methi paratha) recipes.
Methi pulao or manthya palav is very similar to Karnataka style veg pulav recipe. A coconut based fresh ground masala is used in this recipe. Generally fresh fenugreek leaves and fresh green peas are used in methi pulao. This is a South Indian style or Karnataka style methi pulao or menthe soppina palav.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, corn pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath, vangi bath, cabbage rice or cabbage 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 methi pulao recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 20 min
Cooking time: 30 min
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. So if you like this page, please encourage us by liking, sharing and commenting. Thank you so much and keep visiting!!