Feb 17, 2016

Methi - Mutter wara chawaran (Sindhi Style Methi -Mutter Rice)

After a three months break I have joined Blogging Marathan this monyth. This month I am going to do third and fourth week. My third week theme is meal plan, for this theme my first recipe is a rice recipe from Sindhi cuisine.
                                                       Usually I make Methi rice with fresh fenugreek leaves, whole garam masalas and ginger garlic paste. In my recipe the fresh fenugreek leaves flavor was dominated by all these masalas. Then in last BM meet Vaishali made this rice with fresh garlic and told me that we can replace the fresh garlic with fresh fenugreek leaves. I adopted this recipe from her, this rice was totally flavored with fresh methi leaves and no other masalas were dominated!. You can use dry fenugreek leaves (kasoori methi) also but the flavor will be little different. Other then green peas you can use fresh green chana (hara chana)..
So lets check the recipe...
 photo mmr.jpg INGREDIENTS:---
Rice  --  1 cup
Fresh methi leaves --- 1/4 cup
Fresh green peas  ---  1/4 cup
Garlic chopped  ---  1 tsp
Green chilli chopped ---  1 tea sp
Turmeric powder --- 1/4 tea sp
Oil   ----  2 tsp
Mustard seeds  ----- 1 tea sp
Salt to taste
1. Heat two cups of water in a pan and bring to full boil
2. Heat oil in a pressure pan add mustard seeds and let them splutter.
3. Add chopped garlic and let it fry till golden then add chopped green chillies and methi leaves let them fry for a while.
4. Now add green peas, rice and turmeric powder, salt to taste mix well and add boiled water give a good stir and close the pressure pan lid and cook for three whistles. 
Switch off the heat and let it sit for a while and then open
you can cook this in a rice cooker or in a pan on stove top...
Serve hot with Sindhi Alloo, pickle and chaas (butter milk)
Potatoes  --- 4
Oil   ----  4 to 5 tea sp
Turmeric powder  ---  1/4 tea sp
Red chilli powder  --  1/2 tea sp
Coriander powder  ---  1/4 tea sp
Dry mango (aamchoor)powder --- 1/4 tea sp
Salt to taste
1. Peal the skin and cut the potatoes in to small cubes.
2. Heat oil in a frying pan add potatoes and sprinkle salt cover and cook in a low flame till soft.
3. Remove the extra oil and sprinkle turmeric powder, red chilli powder, coriander powder, dry mango powder mix well cover and cook foe 2 minutes.
Remove and serve garnished with coriander leaves.
Not only with methi -mutter rice this potato curry will be good side dish with curd rice and tomato rice also..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61


Suma Gandlur said...

Simple yet yummy meal.

vaishali sabnani said...

Wow ! Padma you have mastered both the Sindhi dishes perfectly . The platter looks super .

Srivalli said...

The entire plate looks so refreshing and awesome Padma..

Srividhya said...

amchur powder in aloo never tried that. sounds yum

Gayathri Kumar said...

Looks so nice Padma. I am going to make this for tomorrow's lunch..

Jayanthi said...

The platter looks scrumptious and perfect. Super!

MySpicyKitchen said...

I was thinking of the garlic leaf rice that Vaishali made. I think this the spring garlic session and I almost picked up a bunch keeping this rice in mine.

Anyway, your platter is inviting.

Pavani said...

What a delicious looking methi rice Padma. Will have to try this version next.

Sandhya Ramakrishnan said...

That is an amazing combination and I would love to grab it from the screen :)

Smruti Ashar said...

Simple yet fulfilling meal! Looks great :)

Priya Suresh said...

Such a healthy and flavourful rice, wish i get that plate rite from my lappy screen.

cookingwithsapana said...

The rice looks very comforting.Love the spread ,so delicious.