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MENTHYA SOPPINA ANNA/ FENUGREEK LEAVES RICE

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Preparation time: 30 min, Cooking time 20 min, Yield:serves 2

 INGREDIENTS:
SI NO
CONTENTS
QUANTITY
1
FENUGREEK LEAVES
1 BUNCH
2
COOKED RICE
2 CUPS
3
CHANA DAL
1 TSP
4
URAD DAL
1 TSP
5
MUSTARD SEEDS
1 TSP
6
CURRY LEAVES
FEW
7
CILANTRO
FEW
8
TAMARIND JUICE
1/4CUP
9
JAGGERY
MARBLE SIZE
10
VANGIBATH POWDER
2-3 TSP
11
OIL
2 TBSP
12
COCONUT(OPTIONAL)
2-3 TSP
13
CHOPPED CARROTS
½ CUP
13
PEANUT
2 TBSP
14
SALT
TO TASTE





















METHOD:

Wash and chop fenugreek leaves and carrot and keep it aside.
Heat the oil in pan, add mustard seeds, when it splutters add carrots and fry till soft.
Add fenugreek leaves and fry till soft.
Add tamarind juice, jaggery,salt and vangibath powder and mix well.
Then add cooked rice to it and mix nicely.

Finally add chana dal, urad dal and peanut seasoning and mix.
Serve methya soppina anna /fenugreek leaves rice with raita. 



TIPS:
You have to cook and cool down the rice first, then start making fenugreek rice.
You can also use left over rice to make this recipe.

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