Dec 8, 2014

Methi Pulao (Vendhayakeerai / Fenugreek Leaves)

Methi (Fenugreek / Vendhayam) Leaves Pulao is a quick recipe and tastes yummy.It goes well with any fry or even with onion raita,curd.We use all the ingredients from Methi family in day to day cooking.Vendhayam used in seeding purpose for kuzhambu recipes like Vendhaya kuzhambu etc;,taking 1tsp of soaked vendhayam cools our body and gives relief from stomach pain,Methi leaves(Vendhayakeerai) used as methi paratha,methi dhal,methi pulao,methi rice etc.;,dried methi leaves (kasoori methi) used in gravies.You can use this methi leaves in Sambar,sambar rice etc.;

Methi Leaves : Health Benifits

Methi leaf is highly benificial for treating poor liver functions,gastric problems and other intestinal issues.It is also used for curing dysentery and diarrhea.The healing properties of fenugreek are quite similar to cinnamon;due to its anti-diabetic elements,capable of controlling glucose metabolism,Type II diabetes,preventing the risk of heart disease,reduces skin blemishe and helps to grow healthy hair with a healthy scalp.

Methi Pulao Recipe :
Thats it : Wash Methi,Rice – Fry – Pressure cook
Cooking Time : 20mins
Serves : 2persons

Ingredients :

Ghee / Butter
Cloves (krambu)
Cinnamon (Pattai)
1”inch pc
Cardamom (elakkai)
Bay leaf
Sombu (Perunjeeragam)
Green chillies
Big Onion
2 small size
1 small
Ginger garlic paste
Turmeric Powder
¼ tsp
Chilli powder
Coriander powder
Methi Leaves
Basmati Rice
1 ½ Cup
2 ¼ Cup
1 ½ tsp

Procedure :
# Wash Basmati Rice and soak it in water for 20mins.
# Seperate methi leaves from the stem and wash it well.(You can also use stem and make it chopped).
# Chop onions.
Cook in Medium Flame :
1.In a cooker,add oil,ghee,pattai,krambu,briyani leaf,green chillies,chopped onion,fry till it browns,add tomato,ginger garlic paste,fry till mushy.

2.Now add spice powders, methi leaves,fry till it shrinks and raw smell goes.Add soaked rice.

3.Add water,salt and make it boil.Close the lid and wait for 1whistle.

After the pressure subsides,open the lid,Fluff it gently.

Methi Pulao is ready...!

Notes :
1.Water quantity for Basmati rice : 1Cup Rice – 1 ½ Cup Water.
2.You can also pressure cook for 3 whistles but you immediately close the lid after adding water and salt,no need to boil it.(Am following above 1whistle method)
3.Make sure that your spice powders leaves the raw smell otherwise atlast your pulao smells raw.

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