Menthya Bath
Menthya Bath is a traditional Karnataka-style rice dish made using fresh fenugreek leaves (methi), aromatic spices, and cooked rice.
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.