Fenugreek leaves lemon rice/ Menthe soppu chitranna

Normally everyone knows about lemon rice. Here is a little variation of lemon rice using fenugreek leaves. Very delicious yet different from the regular lemon rice

Ingredients:

1. Rice-2 cups
2. Water to prepare rice
3. Fenugreek leaves- 2 small cups (finely chopped)
4. Onion -1
5. Green chilies-4 
6. Mustard seeds-1/2teasp
7. Ground nuts-1teasp
8. Asafoetida-1/2 teasp
9. Turmeric powder-1/2teasp
10. Curry leaves-5 to 6
11. Lemon juice-2teasp
12. Salt to taste
13. Sugar to taste
14. Coriander leaves for garnishing

Method:

1. Cook rice till the grains are still separate
2. Spread the rice on a plate and let it cool
3. Heat oil in a pan. Add mustard seeds, when mustard seeds start to splutter, add ground nuts. Wait till they become brown in color. Then add asafoetida, green chilies, turmeric powder and chopped onions. Sauté a little
4. Add finely chopped fenugreek leaves. Fry till the raw smell of onion and fenugreek leaves disappear.  Turn off the heat
5.  Add it to the rice with lemon juice, salt and sugar as per your taste. Mix well. 
6. Garnish with coriander leaves and serve

Things to remember:

1. Rice should not be over cooked
2. Fenugreek leaves must be fresh and also fried thoroughly else the taste will be bitter

Best combination:


It’s best served with pickle or mango chutney