MENTHYA SOPPINA ANNA/ FENUGREEK LEAVES RICE

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.