Menthya Soppina Bath

Namaskara!

What is more filling than a flavourful rice for an afternoon lunch. Try this  and it’s a promise that it will be very aromatic, tasty and certainly filling.

Ingredients:

To grind to a powder:

  1. Urad Dal – 1 Tsp
  2. Toor Dal – 1 1/2 Tsp
  3. Methi Seeds – 1/4 Tsp
  4. Black Peppercorn – 4-5
  5. Byadagi Red Chilli – 5-6
  6. Dhania Seeds – 2 Tsp
  7. Dry Coconut – Grated – 1 Tbsp
  8. Asfoetida –  A pinch
  9. Salt

Method: Dry roast all the ingredients and grind into a fine powder.

Ingredients:

  1. Tamarind – Soaked in water – 1 lemon sized
  2. Jaggery – 2 Tbsp
  3. Menthya Soppu – Fenugreek green leaves – 1 Cup – Chopped
  4. Ghee -2 Tbsp + 1 Tbsp + 1Tbsp
  5. Cumin Seeds – Jeerige – 1 Tsp
  6. Mustard – 1 Tsp
  7. Byadagi Red Chillis – 1 Broken
  8. Urad Dal – 1 Tsp
  9. Curry Leaves – 5-6
  10. Basmati Rice – Washed and kept for an hour –  2 Cups
  11. Laung – Cloves – 2-3
  12. Dalchini – Cinnamon – 1/2 ” piece
  13. Cashews – Broken into pieces – 10-12
  14. Sugar
  15. Salt

Method:

  1. Fry the washed rice in 1Tbsp ghee with laung and dalchini.
  2. Pressure cook the rice with 5 cups of water.
  3. Mash the tamarind and jaggery together keep aside.
  4. Fry the cashews in 1 Tbsp and keep aside when they are just golden brown.
  5. In a pan heat the ghee,  temper the cumin, mustard, urad dal and red chilli.
  6. Add the curry leaves.
  7. Drop in the chopped menthya leaves.
  8. Add sugar and salt. Cook for a minute.
  9. Add the jaggery-tamarind paste. Mix well.
  10. Cook for 3-4 minutes. Sprinkle little water if required.
  11. Add the powder made previously. (2 Tbsp or as per taste).
  12. Mix in the cooked rice.

Menthya--Soppina--Bath

To serve:

  1. Mix in the cashews.

Culinary Secrets:

  1. Mixing in Kasuri Methi – Dry Fenugreek Leaves – 1 Tsp to finish the rice gives a nice fresh aroma to the rice.
  2. Serve with a tambuli or cucumber raitha.

Menthya--Soppina--Bath

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Published in: on October 10, 2011 at 7:16 PM  Leave a Comment  

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