Menthya soppina kalsidanna/ Methi rice/ Fenugreek leaves rice

Fenugreek is used as both an herb as well as a seed. The fresh leaves are used as greens and the dried ones are used to flavor the dishes (kasuri methi). It can also be sprouted. By nature fenugreek seeds tastes bitter but it has very high amount of nutritional value. It is rich in carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals.

It’s also considered as the most beneficial medicinal herb. Due to the cooling and soothing effects of Fenugreek seeds, they are considered beneficial in skin irritation and inflammation. The other benefits of this herb includes solving digestive disorders, anemia, respiratoryinfections, dandruff, prevents blackheads, pimples, and premature ageing.

It also cures the diabetes and lowers the blood pressure. It’s also a strong stimulator of milk production in lactating mothers.

With all the detailed information I have known about methi, I simply can’t stay away from it here. Yes, another item that we are deprived off here is menthya soppu. Our desire for menthya soppina kalsidanna, methi parota, matvadi palya yum yum…led us to grow menthya soppu or methi leaves in our kitchen garden J. Take a peek of our 1^st yield – its so fresh, green & tender and organically grown with healthy looks J.

So this has become our regular activity of sowing the seeds and wait for about 2-3weeks for th

e yield. Then we enjoy our menthya soppu + alugadde +batani kalsidanna thereafter! I thought of sharing this exceptional recipe with you all; hope you all will like it too. This is a dish that can be made just for a simple lunch/brunch or can be included as a side dish in the habbada oota i.e the festive lunch menu. Its quite common as a lunchbox item as well. Easy to prepare and non messy to eat at work J

Ingredients:

Finely chopped menthya soppu/ methi leaves – 1 cup

Peeled and cubed potatoes – 1

Green Peas – ½ cup

Oil – 2 to 3tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Turmeric – ¼ tsp

Pinch of asafetida

Palyada pudi/ vangibath powder/ annadapudi – 1 to 2 tbsp

Salt to taste

Dash of lemon juice

Rice ¾ cup washed and cooked (rice to water ratio should be 1:2)

Method:

• 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 & cover and cook.
• Lastly add bath powder and mix well.
• Then add the cooked rice and mix up with a dash of lemon.

Menthya soppina kalsidanna is ready to be served.

Serving Suggestions: You can serve menthya soppina kalsida

nna with some papad, sandige, pickle or tastes good even with some raita.

Menthya sopina kalsidanna and mosaru anna (curd rice) makes an excellent combo for a packed lunch.

Ciao sooooooooooooooonnnnnnnn J!