Name: Spicy, Tangy and Sweet Methi Bath (Karnataka Cuisine) recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: 1 cup rice (Basmati or Sona Masoori); 1 cup tightly packed methi leaves (fenugreek leaves); 1/3 cup green peas; 1.5 tsp jaggery/brown sugar; 1/2 tsp tamarind paste soaked in 1/4 cup lukewarm water; 1 tsp turmeric powder; 10-12 curry leaves; salt as per taste; 1 tbsp Vengi bath powder; 2 tbsp Oil; 1/2 tsp cumin seeds; 1/4 tsp mustard seeds; 1 tsp Urad dal for tempering; 1 Tbsp Peanuts; 1 dry red chilli for tempering; Dash of hing or asaefoetida; To prepare Vengi bath powder :; 1 tbsp urad dal; 1 Tbsp Chana dal; 1 tbsp coconut; 3 dry red chilli with seeds; 2 cloves; 2 cardamon pods; 1 tbsp Coriander Seeds; 1/2 inch Cinnamon stick; Pinch of turmeric

ABOUT Spicy, Tangy and Sweet Methi Bath (Karnataka Cuisine) RECIPE

This is a rice dish that is cooked with fenugreek leaves. The bitterness of the fenugreek is reduced by jaggery, the tanginess is rendered by the tamarind and the spicy flavour is provided by the homemade Vengi bath powder. This was one of the dishes listed as main dish in my marriage lunch menu. So this is how this dish was introduced to me. Here I give you a simple recipe which can be easily prepared and enjoyed in the comforts of home.

Ingredients Serving: 3

1 cup rice (Basmati or Sona Masoori)
1 cup tightly packed methi leaves (fenugreek leaves)
1/3 cup green peas
1.5 tsp jaggery/brown sugar
1/2 tsp tamarind paste soaked in 1/4 cup lukewarm water
1 tsp turmeric powder
10-12 curry leaves
salt as per taste
1 tbsp Vengi bath powder
2 tbsp Oil
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp Urad dal for tempering
1 Tbsp Peanuts
1 dry red chilli for tempering
Dash of hing or asaefoetida
To prepare Vengi bath powder :
1 tbsp urad dal
1 Tbsp Chana dal
1 tbsp coconut
3 dry red chilli with seeds
2 cloves
2 cardamon pods
1 tbsp Coriander Seeds
1/2 inch Cinnamon stick
Pinch of turmeric

Instructions

Take sufficient water in a container and soak methi leaves in it. The methi leaves will float on top. Leave it undisturbed for 30 minutes.
After 30 minutes take out the methi leaves lightly with your hand, without disturbing the bottom water. You will see all the dust from the methi leaves have settled down at the bottom.
Wash and clean rice with water and cook it in rice cooker/pressure cooker with 2 cups of water (adjust as per the type of rice you are using). Once cooked, spread it on a greased flat plate or non stick pan and let it cool.
To prepare Vengi bath powder:
Dry roast Chana dal and red chillies along with a pinch of turmeric. When the dal changes to golden colour, add coriander seeds, cinnamon stick, cloves, cardamon pods and urad dal.
Continue to fry till the dal turns light golden colour. Add grated coconut and roast till light brown. Cool the roasted mixture and grind it to a fine powder. The vengi bath powder is ready. Keep it aside.
Chop the methi leaves. Heat 2 tsp oil in a pan. Add the methi leaves. Stir and fry for 4-5 minutes till the leaves wilt. Add the peas, turmeric powder. Stir and fry 3-4 minutes.
Add Vengi bath powder, Jaggery and salt as required for rice. Squeeze the tamarind and add the tamarind water into the pan. Saute till the mixture thickens. Turn off the flame.
Add the cooked rice into a mixing bowl. Add the fenugreek mixture.
Prepare the tempering:
Add 1.5 tbsp oil into a pan. When the oil is hot, add hing and mustard seeds. When the seeds stop to crackle , add curry leaves. Saute for 2 minutes.
Add cumin seeds, urad dal and dry red chilli . Saute on low heat till the dal turns into a light golden color.
Add peanuts and saute for 2-3 minutes. Add this tempering along with oil Into rice mixture.
Mix lightly the rice, fenugreek mixture and the tempering.
Garnish it with coriander and serve it hot along with chutneys or curry and some fried bhajjis.

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