Sunday, 14 March 2010

Menthiya soppina/Methi/Fenugreek leaves Chitranna




Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch
Oil-1tbsp
Mustard seeds-1tsp
Kadlebele/channadal-2tsp
Uddinabele/uraddal-2tsp
Karibevu/curryleaves-2sprigs
Juice of 1/2lemon
Salt to taste
Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated
CUmin seeds-1/2tsp
Greenchillies-4
Ginger-1inch
Garlic-2cloves
Cinnamon stick-1inch
Cloves-2-3
Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.
2.Wash the mentiya soppu and chop them finely and keep it aside.
3.Grind the above ingredients into fine paste using little water.
4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until
they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.
5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.
6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.



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