Menthya soppu bhath ( methi, fenugreek leaves rice)

Ingredients 

tender menthya leaves—3 to 4 cups

 Cooked rice— 2 cups
Bhath powder— 3 tablespoon  (check for bhath powder )recipe here

Tamarind soaked in water—small lemon size or you can use lemon 1 

Grated dry coconut ( kobbari)—1/4 cup

Salt to taste 

For seasoning (oggarane )

Oil— 4 to 5 tablespoon 

Mustard seeds—1 teaspoon 

Jeera —1 teaspoon 

Channa dhal—1 tablespoon 

Urad dhal—1 tablespoon 

Turmeric powder—1/4 teaspoon 

Asafoetida or hing—1/4 teaspoon 

Method 

Cook the rice  in pressure cooker and keep it aside to cool : Add 2 cups of water to 1 cup rice and pressure cook for 2 whistles on medium flame.

Clean and take only tender part of leaves  from stem.  Wash thoroughly in water and finely chop them

Now heat oil in a kadai or pan on medium heat, once hot enough add mustard seeds, jeera, channa dhal, urad dhal and  saute. Once channa dhal turns brown add turmeric powder, asafoetida and stir well.

Then add in chopped menthya soppu and fry until soft. Sprinkle a little water while cooking.

Then add tamarind juice, grated dry coconut, and bhath powder.

Let it boil for 2 minutes.  Then add in salt. Boil for a while to get the palya consistency

Mix everything together well and switch off the stove.

Now palya is ready.

Add in cooked rice. Mix well carefully and gently not to make rice mushy.

Now menthya bhath is ready to serve.

You can add  boiled  green peas or avare kaalu for this rice