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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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.