Methi pulao recipe | How to make menthe soppina pulav | Menthya soppu palav | Mehti leaves rice
By Latha on December 19th, 2018
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
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup rice (I used sona masuri)
- 1 small bunch or 1 cup methi leaves
- 1 big onion
- 1 big tomato
- 1 Star Anise (optional)
- 1 Indian bay leaf
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder (optional)
- 2 tbsp cooking oil / Ghee
- 1 tbsp cooking ghee
- 2 cups water (depends on rice quality)
- Salt as per your taste
Ingredients for grinding: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 2cm length ginger
- 5-6 cloves garlic
- 1/2 finger length cinnamon
- 7 - 8 cloves
- 1 cardamom
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1-2 green chili
- 1 handfull coriander leaves
- 1 handfull mint leaves
- 1/2 cup water for grinding
Instructions for making Methi pulao or menthe soppu pulav:
- Rinse the rice and keep it ready. Also chop the methi leaves, tomato and onion.
- Take all the ingredients listed under "for grinding". Make a coarse paste using 1/2 cup of water. Keep it aside.
- Take 2 tbsp oil in a pressure cooker and heat it. Add in bay leaf and cumin seeds.
- Wait until cumin seed splutters. Add in chopped onions and fry until soft.
- Add in chopped tomatoes.
- Add in a big pinch of turmeric and fry until soft.
- Add in fresh green peas.
- Add in chopped methi leaves or fenugreek leaves and give a quick mix.
- Add in ground masala. Saute until raw smell is gone.
- Add in rinsed rice. Mix it well.
- Add in 2 cups of water (little more or less depending on rice quality).
- Add in salt and mix well.
- Wait until it comes to rolling boil. Add in a tsp of ghee (optional).
- Close the lid and make 2 whistles.
- Once the pressure subsides, open the lid and mix gently. Serve hot with mosaru bajji or salad.
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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. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!