Tangy Methi Rice

Recipe by
Total Time:
20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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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Ingredients

  • Rice - 1 cup
  • Methi leaves, finely chopped - 1 cup
  • Coconut, grated - 1/2 cup
  • Spring Onion, finely chopped - 1/3 cup
  • Tamarind pieces - 5-6
  • Red dry chillies - 7
  • Methi seeds - 1/2 tsp
  • Jeera - 1 tsp
  • Urad dal - 1 tsp
  • Gram dal - 1 tsp
  • safoetida - 1 pinch
  • Mustard seeds - 1 tsp
  • Oil - 1 tbsp
  • Salt - according to the taste

How to Make Tangy Methi Rice

  • Boil the rice so that it is cooked and the grains are separate.
  • Dry roast red chillies, jeera, grated coconut, methi seeds and powder them.
  • Heat oil, add mustard seeds. When mustard seeds splutter, add asafoetida, urad dal, gram dal, chopped spring onion and methi leaves.
  • Fry for 2 mins.
  • Add powdered masala and mix well.
  • Add salt and cooked rice and mix well.
  • Serve hot with your choice of raitha.

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