Methi bhath

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe


  • 2 cups - rice
  • 2 bunches - methi leaves (cleaned and washed)
  • 3 tsp - coriander leaves
  • 4 tsp - oil
  • 1 tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 2 pinches - asafoetida
  • 1 (cut into long pieces) - onion
  • 1/4 tsp - turmeric -
  • 3 tsp - tamarind juice
  • 4 tsp - mtr vangibath powder
  • 1 tsp - salt
  • for seasoning: 1/4 cup - groundnut seeds
  • 1 tsp - channa dal
  • around 10 leaves - curry leaves

How to Make Methi bhath

  • Wash and soak the rice when you are about to start cooking.
  • Heat 2 tsp oil in a pressure cooker /pressure pan.
  • Add mustard seeds and once it starts splattering, add the cumin seeds and asafoetida powder.
  • Put the cut onion and fry till the onion is half cooked (around 5 - 6 minutes).
  • Put the turmeric in and fry a little (1 min).
  • Add the methi leaves and coriander leaves and fry for another 3 minutes.
  • Add MTR vangibhath masala powder, tamarind juice, salt and mix well.
  • Drain and add the soaked rice and fry for 2 minutes.
  • In the same cup used to measure rice, measure and add 4 and 1/2 cups of water and mix well.
  • Close the pressure cooker's lid and once the cooker sounds three whistles, remove the cooker from the stove and let it cool.
  • Heat 2 tsp oil in a kadai and add the groundnut seeds.
  • When the ground nut seeds are half done, add the channa dal and curry leaves and fry till the channa dal is done.
  • Mix the seasoning well with the methi bhath and serve it hot.