Menthya Bath is a traditional Karnataka-style rice dish made using fresh fenugreek leaves (methi), aromatic spices, and cooked rice. It is not only delicious but also packed with nutrients, making it a wholesome choice for lunch or dinner. The unique flavour of methi leaves combined with coconut and spice masala makes it a comfort food loved across South Indian homes.
✅ What Is Menthya Bath?
Menthya Bath is a flavoured rice dish prepared with fresh methi leaves, a fresh ground masala made using coconut, and a blend of whole spices. It’s a popular dish in Karnataka and is often served in lunch boxes, temple feasts, or as part of a simple home-cooked meal.
Health Benefits of Methi Leaves
Fenugreek (methi) leaves are known for their many health benefits:
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Rich in iron and fiber
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Helps in managing blood sugar levels
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Aids in digestion
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Has natural cooling properties
This makes Menthya Bath a great way to include greens in your everyday diet.
What Makes Menthya Bath Special?
Unlike plain methi rice, Karnataka’s Menthya Bath stands out because of:
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Freshly ground coconut-spice paste
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Use of traditional whole spices
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A well-balanced combination of bitter, spicy, and tangy flavours
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A simple one-pot meal with immense flavour
When to Make Menthya Bath?
This dish is ideal for:
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Weekday lunch or dinner
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Lunchbox recipes
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Festivals or fasting days (skip onion & garlic if needed)
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Quick one-pot meals
What to Serve With Menthya Bath?
Menthya Bath pairs well with:
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Raita or curd
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Fried papad or chips
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Pickle for extra zing
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Coconut chutney (optional)
Menthya Bath
Equipment
- 1 Mixie
- 1 Pressure cooker
Ingredients
- 1 no Bay leaf
- 2 no Marathi Moggu
- 2 no Star anise
- 4 no Cardamom
- 6 no Cloves
- 2 inch Cinnamon
- 1/2 tsp Black peppercorn
- 1.5 tsp Cumin seeds
- 1 tbsp Kasuri methi
To grind
- 3 no Green chilli
- 1 tbsp Ginger
- 2 tbsp Curry leaves
- 12 no Garlic cloves
- 2 tbsp Fresh Coconut
Fresh vegetables
- 1 no Onion
- 1 no Tomato
- 1 Cup Methi leaves Fenugreek leaves
Other ingredients
- 1 Cup Sona masoori rice
- 1.5 Cups Water
- As req Salt
- 1/2 tsp Turmeric powder
Instructions
- In a pressure cooker, heat a little ghee and add all the whole spices. Sauté them on medium flame until they release a rich aroma.
- Peel and chop the garlic and ginger. Grind them together with coconut, curry leaves, and green chili to form a smooth paste. This coconut masala paste is the key flavour base of the recipe, so make sure it’s well blended and aromatic.
- Next, add finely chopped onions and cook until they turn translucent.
- Stir in the chopped tomatoes and sauté until they become soft and mushy.
- Now add the washed and finely chopped methi (fenugreek) leaves and cook for a couple of minutes.
- Add the freshly ground masala paste and sauté well until the raw smell disappears completely.
- Add the basmati rice and mix gently to combine all the ingredients.
- Pour in the required amount of water along with salt and a pinch of turmeric powder.
- Close the lid and pressure cook on high flame for one whistle. Then reduce the flame to low and cook for another 10 minutes or until you hear the second whistle.
- Let the pressure release naturally before opening. Fluff gently and serve hot.
Notes
- Always use fresh methi leaves for the best flavour.
- Slightly sauté the methi leaves to reduce bitterness.
- You can prepare the masala paste in advance and refrigerate it for quicker meals.
INSTRUCTIONS
- In a pressure cooker, heat a little ghee and add all the whole spices. Sauté them on medium flame until they release a rich aroma.
- Peel and chop the garlic and ginger. Grind them together with coconut, curry leaves, and green chili to form a smooth paste. This coconut masala paste is the key flavor base of the recipe, so make sure it’s well blended and aromatic.
- Next, add finely chopped onions and cook until they turn translucent.
- Stir in the chopped tomatoes and sauté until they become soft and mushy.
- Now add the washed and finely chopped methi (fenugreek) leaves and cook for a couple of minutes.
- Add the freshly ground masala paste and sauté well until the raw smell disappears completely.
- Add the basmati rice and mix gently to combine all the ingredients.
- Pour in the required amount of water along with salt and a pinch of turmeric powder.
- Close the lid and pressure cook on high flame for one whistle. Then reduce the flame to low and cook for another 10 minutes or until you hear the second whistle.
- Let the pressure release naturally before opening. Fluff gently and serve hot.
- Serve with coconut chutney or raitha.
Pro Tips
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Always use fresh methi leaves for the best flavour.
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Slightly sauté the methi leaves to reduce bitterness.
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You can prepare the masala paste in advance and refrigerate it for quicker meals.
