Nostalgia has got the better of me today.I long for those happy days, where the mornings began with Amma waking me and my sister to get ready for school . My sister helped me do my hair and made sure my Bindi (The sticker worn on the forehead) was perfectly aligned. I still remember my mother serving us Menthya Bhath with a spoonful of ghee on it followed by a steel tumbler full of Bournvita(Frothy). I decided to make Menthya Bhath today just like the way my mom makes it. Here is the recipe:
Ingredients:
1) Fenugreek Leaves (Menthya ) - 1 Bunch2) Cinnamon stick - 1" Piece
3) Cloves - 3
4) Onions- 1 Big
5) Garlic - 4 Pods
6) Ginger - 1" Piece
7) Green Chillies - 5
8) Cilantro - 1 fistful
9) Oil
10) Turmeric - Pinch
11) Garam Masala - 1/4 Tsp
12) Coriander powder - 1 Tbsp
13) Dessicated Coconut - 3 Tbsp
14) Tamarind - 1 small piece
15) Rice - 1 Cup
16) Peas/Avarekaalu - 1/2 Cup
17) Tomato - 1 Small/Medium
18) Cumin Seeds
19) Water - 2 Cups
20) Salt - To Taste
Method:
- Soak the rice for 20 minutes.
- Grind Menthya, Ginger,Garlic,Cloves,Cinnamon,Coriander powder,Cilantro,Chillies, Coconut and half an onion into a fine paste.
- Heat oil in a pan.
- Once the oil is heated up add cumin seeds followed by rest of the onions.
- After the onions turn golden brown add tomato and fry it for a few minutes.
- Now add the paste and fry till the oil separates.
- Add salt, garam masala, Peas/Avarekaalu and rice and fry for 2 minutes.
- Now add 2 cups of water and let it cook for 2 whistles.
- Serve it hot with Raitha.
