Methi pulao or the Vendhiyakeerai Saadam

05 Jun
Methi pulao or the Vendhiyakeerai Saadam

Mixed rice happens to be the easiest to cook. It’s literally a one pot meal. It’s for those days when cooking happens to be big job, or simply when u don’t feel like doing anything. Fenugreek leaves or Methi leaves are in season mostly during winter, but u do get them at some hyper markets from time to time. So when u get fresh methi leaves, a lot can be done with them by adding them to varuvals, poriyals, dhals and also rice. The “vendhiya keerai” sadam or the methi rice is one of these dished made with fresh methi leaves. So now lets start off making the vendhiya keerai sadam.




Cooked rice                                                           –              2 cups

Onions                                                                     –              2 nos

Tomatoes                                                               –              2 nos

Ginger-garlic paste                                             –              1 tsp

Cloves                                                                      –              4-5 nos

Cinnamon                                                               –              I small stick

Turmeric powder                                                                –              ½ tsp

To roast and grind:

Channa Dhal                                                          –              1 tbsp

Red chillies                                                             –              5-7 nos

Coriander seeds                                                  –              1 ½ tbsp

Pepper                                                                    –              1 tsp

Jeera                                                                        –              1 tsp

Roast these items with a tsp of oil and grind them to a powder, not very fine, but slightly coarse.



Cook rice, so that they are separate and allow them to cool on a wide plate. Pour a tbsp of gingely oil over them and mix it well with the rice. This gives the rice an additional flavor and also prevents the rice from sticking to each other. Heat oil in a pan and add the whole garam masalas i.e. the cloves and the cinnamon. When they sputter, add the onions and cook till they are slightly pink in colour. Now add the ginger-garlic paste and sauté till the raw smell of the ginger-garlic paste goes. Now add the tomatoes and cook, till they are mushy. Add the turmeric powder and the roast and ground powder and sauté till they are well combined, and the oil starts separating. Wash and clean the methi leaves .now, add the methi leaves to the gravy and mix them well into the gravy and cook for 2-3 mins, or till the leaves wilt and combine with the gravy. Add salt and check seasoning. Now your gravy is ready. Add the cooked rice to the gravy and mix well. Leave the rice to absorb the flavors for atleast half an hour. The “venthiya keerai” sadam is now ready. This is best had with pappad and raitha.


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Posted by on June 5, 2014 in Mixed Rice



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