Menthya soppina kalsidanna/ Methi rice/ Fenugreek leaves rice (ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಕಲಸಿದ ಅನ್ನ )

Menthya Soppina Kalsidanna/Methi Rice/Fenugreek leaves rice is prepared using fresh Fenugreek/Methi leaves.  Nutritionally, both  Methi/Fenugreek seeds and leaves are rich in iron, calcium, potassium and Vitamin C.   Ayurveda considers Fenugreek as a digestive, an appetizer, anti-flatulent, mildly laxative and anti-inflammatory.

Menthya Soppina Kalasidanna is a simple, tasty and famous karanataka rice dish.  Find the recipe below:

 Ingredients:

1 cup rice

1 bunch chopped fenugreek/methi leaves 

1 tsp mustard seeds

1 tsp channa  dal (Bengal gram)

1 tsp urad dal 

2-3 green chillies slit

Tamarind paste 1 spoon

1 tbsp grated jaggery (bella)

Salt

Oil

For masala:

1 tbsp Bengal gram

1 tbsp coriander seeds

1 tsp fenugreek seeds

3-4 tbsp grated dried coconut

5-6 dried red chillies

1" cinnamon

1. Cook the rice with enough water (each grain should be separate and not sticky). Drain and spread out on a wide vessel.
2. Soak tamarind in 1/2 cup warm water for 10 mins and extract juice  or use tamarind paste.
   
3. Fry 1 tbsp Bengal gram without oil till it turns brown colour keep it aside.
4. Heat oil for spice powder in a pan and add coriander seeds, fenugreek seeds, dried red chillies, fry till spices are fragrant. Cool and grind that with dried coconut, Cinnamon and fried Bengal gram and make a masala powder. 
5. Heat oil in a deep frying pan, add mustard seeds fry for few mts till it splutters, add channa dal, urad dal  fry till it turns golden brown, then add green chillies and fenugreek leaves, fry for 10mts in a medium flame till fenugreek leaves become soft.
6. Finally add the masala powder, salt,  jaggery, tamarind paste and fry in a low flame for 2-3 mts, and mix well with rice and serve hot.