Vendhaya Keerai Rice Recipe

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Vendhaya Keerai / Methi Leaves
Ingredients:
Basmati Rice – 250 gms, soaked for 15 minutes
Vendhaya Keerai (Methi Leaves) – 2 bunches, washed, finely chopped
Ginger – a small piece
Garlic – 10 cloves
Green Chillies – 3
Coriander Powder – 1 tsp
Mint Leaves – small handful, chopped
Coriander Leaves – small handful, chopped
Turmeric Powder – 1/4 tsp
Small Onions – 5
Coconut Milk – 1/2 cup
Onion – 1, large, chopped
Cinnamon – 1
Lavangam – 1
Cardamom – 1
Curd – 3 tsp
Ghee – 1 tsp
Oil – 2 tsp
Salt as per taste

Method:
1. Combine ginger, garlic, green chillies, coriander powder, mint leaves, coriander leaves, turmeric powder and small onions.
2. Lightly grind them together for 10 seconds in a mixer.
3. Keep aside.
4. Heat ghee and oil in a pan over medium flame.
5. Add lavangam, cinnamon and cardamoms.
6. Fry for 30 seconds.
7. Add chopped onions and ground ingredients.
8. Add the keerai and stir-fry for a minute.
9. Add curd, salt, coconut milk and 1 1/2 cups of water.
10. Mix well and add rice.
11. Cover with a pan and cook till the rice is done.
12. Serve hot.

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