Menthya soppina kalsidanna/ methi rice/ fenugreek leaves rice

Ingredients

• Finely chopped menthya soppu/ methi leaves 1 cup
• Peeled and cubed potatoes 1
• Green Peas ½ cup
• Oil 2 to 3 tablespoons
• Mustard seeds ½ teaspoon
• Cumin seeds ½ teaspoon
• Turmeric ¼ teaspoon
• Pinch of asafetida
• Palyada pudi/ vangibath powder/ annadapudi 1 to 2 tablespoons
• Salt to taste
• Dash of lemon juice
• Rice ¾ cup washed and cooked (rice to water ratio should be 1:2)

You may like

Vegetarian rice salad: feta, corn, carrots, peas, cherry tomatoes and mint

Preparation

• Heat oil in a pan and add mustard seeds and allow it to splutter.
• Next add cumin seeds, turmeric, asafetida and potato. Fry for sometime.
• Next add green peas, mix well and cover and cook.
• Then add menthya soppu/methi leaves, salt and cover and cook.
• Lastly add bath powder and mix well.
• Then add the cooked rice and mix up with a dash of lemon.