Potato Methi Rice
Ingredients:
Baby potatoes 5-6
Fenugreek leaves 1 bunch
Rice 150 gms/1 cup
Refined cooking oil 2 tsps
Red chilles 2
Mustard seeds ( aavalu) 1 tsp
Cumin seeds (jeelakarra/jeera) 1 tsp
Black gram(uddi pappu/urad dal) 1 tsp
Curry leaves 4-5
Fenugreek seeds(menthulu) ½ tsp
Vangibath powder/sambar powder 3-4 tsp
Pinch of turmeric
Salt to taste
Method:
Pressure cook the rice and baby potatoes without peeling in separate containers for 3 whistles.
Once cooled, Peel the baby potatoes. Pluck the Fenugreek leaves.
In a kadai/pan (bandli/mookudu) add cooking oil. Once hot add mustard seeds and once they splutter add the cumin seeds, black gram, red chillies, curry leaves and fenugreek seeds.
Add a pinch of turmeric and the fenugreek leaves and sauté for 2 mins. Please note that the fenugreek leaves do not make a lump but a dry kind of mixture. Add the baby potatoes and sauté. Add salt to taste and mix well. Leave on simmer to cook for a min.
Now add 3-4 tsps of sambar powder (depending on the spice required) and mix well. If vangibath powder is available, it can be used instead of sambar powder, but each has its own taste and aroma though. Leave for a min and switch the stove off.
Now add the boiled rice and mix well.
Baby potato Methi rice is done.
Baby potato Methi rice can be had with any chutneys/raithas or even gravy curries. Baby potato Methi rice is the best for packed lunch boxes as fenugreek is a digestive and baby potato adds glamour to the food. Rice as already mentioned cools the system. It is filling too. Amma always gave it to us for our lunch and this is indeed her recipe.
