MenthyaSoppinaAnna - FenugreekLeavesRice

Fridays are rice days for my husband whenever there are no project parties. Rice on Fridays are specially good when you want to have all your energy for outings on weekend. Our weekend starts Friday night. From Monday to Thursday we eat only chapatis.

While buying fenugreek leaves check for flowers, if they exist, then leaves will be bitter.

Fenugreek leaves are know for following nutritional values:

1. Dry Fenugreek leaves are used as Kasuri Methi, a herb used in cooking. It has a great flavor and since it is used as a herb add it only while steaming or near end of cooking.
2. They are used to treat inflammation and eczema. 
3. They are used to treat kidney problems, boils, ulcers and all other skin diseases.
4. It also has a cooling effect on body.
5. It is used to help the easy flow of milk in feeding mothers.
6. Like Spinach, Fenugreek leaves contain Iron and helps in curing anemia.
7. It also helps in lowering blood sugar levels when blended with water and taken first thing in the morning.
8. It has significant amounts of Vitamin K (Ketamine) which is a fat soluble vitamin used to clot blood, to improve your heart health and build strong bones
9. It is a good source of roughage and helps in motion normalcy.
10. It is also known to cure arthritis.
11. It is a great source of protein for vegetarians.
12. It improves hair growth.

Fenugreek leaves can be eaten raw when the leaves are still fresh. They are available all round the year in any Indian market. You can also make chutney, palya (Stir Fry) or majjigehuli (Stew) with it.

Serves: 2

Preparation Time: 15 mins

Ingredients:

• 1 big bunch Fenugreek Leaves (if not fresh, remove the leaves and do not use stalk)
• 1/2 cup green peas
• 3-4 tbsp oil
• 1/2 tsp mustard seeds
• A pinch of hing (Asafoetida)
• 1 tsp tamarind paste
• 1 tsp black gram (urad dal)
• 2 tbsp palya pudi (You can use chili powder instead)
• salt as needed
• 2 cups cooked rice

Method:

• Wash the Fenugreek leaves thoroughly after separating from stems.
• In a pan add oil, once it is hot add mustard seeds and hing, let the mustard crackle. 
• Add urad dal and fry till golden brown.
• Add in the Fenugreek leaves and fry until it shrinks - takes 5 mins.
• Mix in the peas and give it a stir.
• Add in the tamarind paste and fry it again for 5 mins.
• Now add palya pudi and cook it until the rawness of powder disappears.
• Mix this with rice and add salt at the end check for taste.