MENthya Soppu Avarekaalu Bhath
- 1 bunch - Menthya soppy ( Fenugreek leaves)
- 1 cup - Avarekaalu (beans)
- 1 no - Onion, medium size, julienned
- 1 no - Tomato, medium sized, chopped finely
- 1 tsp - Jeera
- 1 inch piece of cinnamon
- 1 bay leaf
- Salt to taste
- 2 cups - Basmati rice
- ¼ cup - cooking oil
- 4 Tbsps - Ghee
- Grind the below ingredients
- ¼ cup - Fresh coconut, grated
- 2 no - Green chillies
- 1 tsp - Pepper
- 1 tsp - Jeera
- 6 cloves of garlic
- 1 inch of ginger
- 1 inch piece cinnamon
- 3 to 4 cloves
- 1 no Cardamom
- 1 tsp - Turmeric powder
- Grind all the ingredients listed under to grind section into a fine paste using as much water required.
- In a heavy bottom pressure cooker, heat oil and ghee together.
- Add jeera, cinnamon, bay leaf and let it crackle.
- Add onion and fry it till the onions are nice and golden.
- To this add menthe soppy and fry for a couple of minutes and then add the Avarekaalu.
- Cook for a couple of minutes over high flame.
- Add chopped tomato and the ground masala to this and cook till the oil separates.
- Add 4 cups of water and salt to taste. Let the water come to a boil.
- Add washed rice to this and give it a good mix.
- Let the water boil again. Cover the lid of the cooker and give it two whistles.
- Let the cooker cool down. Turn the pulav onto a plate and mix it lightly so that the masala that has settled at the bottom is mixed well.
- Mix it using a fork very lightly so the rice doesn't break.
- Garnish it with fried onions and bread pieces and serve it with raita.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/menthya-soppu-avarekaalu-bhath/
3.5.3251