Menthya soppina pulao( methi leaves pulao)

Ingredients 

Rice ( basmati or sona masoori)—1 cup heaped 

Menthya soppu ( methi leaves//fenugreek leaves )—1 big bunch 

Tomato—2 medium 

Onion—1 medium 

Carrots—2

Soaked dry peas( or fresh or frozen peas)—1 cup

Salt —to taste

Jaggery powder ( or sugar)—1 tablespoon 

Water--2cups

Method 

Wash the rice ,drain water and keep it ready.

Remove the methi leaves from stem and wash thoroughly and roughly chop them.

Chop onion,tomatoes into cubes

Peel carrots and cut them into big cubes.

( you can also use other vegetables like beans,avare kaalu in this recipe)

Ingredients for grinding the masala 

Pudina leaves —big handfull

Coriander leaves ( kothambari soppu)—big handfull 

Green chillies (hasiru menasina kayi)—2 

Ginger(shunti )—small piece

Fresh grated coconut (kayi turi)—1/2 cup ( optional but gives a nice taste)

Sompu kaalu (saunf//fennel seeds)—2 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Coriander seeds (dhania //kothambari bija)—1 tablespoon 

Badi elaichi ( black cardamom // dodda ellaki )—1

Cinnamon stick ( dalchini)—2 small pieces 

Star anise,(chakra moggu)—1

Cloves ( lavanga)—5 to 6

Garlic pods( belluli)—3

Grind all the above ingredients together in a mixer grinder jar to a coarse paste adding little water and keep it ready.

Ingredients for seasoning ( oggarane)

Oil—3 to 4 tablespoon 

Sasive (mustard seeds)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Asafoetida (hing//ingu)—1/2 teaspoon 

Bay leaf ( tej patha// pulao leaves)—1

Star anise(chakra moggu)—1

Green cardamom (ellaki)—1

Dalchini (cinnamon sticks)—1 small piece 

Method for making methi pulao

Heat oil in a pressure cooker,once hot add sasive,jeera,hing,when they start spluttering add in cardamom, bay leaf,star anise,cinnamon,And saute on medium flame.

Then add chopped onions and saute for a minute.

Add in chopped tomatoes and keep stirring for 1 more Minute.

Now add in the ground masala paste and saute until raw smell goes.

That’s for about 3 to 4 minutes.

Then add peas,carrots,mix well.

Finally add menthya soppu ( leaves).washed rice,salt,jaggery powder .

Add 2 cups of water and mix well.

Close the cooker lid and cook for 2 whistles.

Once’s the pressure reduces,open the lid and mix gently.

Now tasty methi leaves pulao is ready to serve.

Serve with mosaru bajji (raita) of your choice.