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Vendhaya Keerai Rice

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Published under: Rice

Vendhaya Keerai / Methi Leaves
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

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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