Saturday, November 20, 2010

Methi/Fenugreek Pulao/ Venthaya sadham

Ingredients:


Rice – 1 cup


Methi/ Fenugreek seeds – 1 tbsp


Small onions – 2 cups (don’t slice)


Green chillies – 5 (slit it)


Curry leaves


Turmeric powder


Salt


Oil – 3 tbsp


To temper:


Mustard seeds – ½ tsp


Gram dhal – 2 tsp


Urad dhal – 2 tsp


Method:


1. Wash and soak rice in water for 20 mins.


2. Heat oil in a pressure pan and temper the given ingredients and simmer the flame.


3. Now add methi seeds and fry till it changes to golden brown.


4. Now add onions, green chillies, curry leaves and fry.


5. Add turmeric powder and the soaked rice along with water.


6. Add salt.


7. Pressure cook it for 2 – 3 whistles.


8. Cool and open.


9. Serve with boiled eggs.


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