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Menthya soppu bath (fenugreek leaf rice)
Menthya soppu bath (ಮೆಂತ್ಯ ಸೊಪ್ಪು ಬಾತ್): Karnataka rice cooked with fresh methi, tamarind and roasted bath powder
In Bengaluru and Mysuru, a "bath" is a one-pan rice dish seasoned with its own roasted spice powder, and menthya soppu bath is the winter version, made when bunches of fresh fenugreek are cheap. Unlike Tamil variety rices, the rice is cooked right in the masala with the leaves, tamarind and a touch of jaggery, so it comes out soft, tangy and gently bitter. The common mistake is using too much methi stalk, which makes the rice harshly bitter; strip the leaves and use only the softest stems. Chef's tip: a teaspoon of jaggery and a squeeze of tamarind balance the bitterness better than extra salt.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the bath powder
- 1 tbsp coriander seeds
- 1 tsp chana dal
- 1 tsp urad dal
- ¾ in cinnamon stick
- 2 cloves
- 2 tbsp desiccated coconut
For the rice
- 7 oz sona masoori ricewashed and soaked 15 minutes
- 2 ⅞ oz fresh fenugreek (methi) leavespicked and chopped
- 2 tbsp sunflower oil
- ½ tsp black mustard seeds
- 2 tbsp raw peanuts
- 1 onionsliced
- 1 tomatochopped
- 1 tsp tamarind paste
- 1 tsp jaggerygrated
- 1 tsp salt
- 2 cups water
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Method
0/6 doneStep 1: Dry-roast 1 tbsp coriander seeds, 1 tsp chana dal, 1 tsp urad dal, 4 dried byadgi chillies, ¾ in cinnamon stick and 2 cloves over a medium-low heat for 3 minutes until fragrant and the dals turn golden. Add 2 tbsp desiccated coconut for the last 30 seconds. Cool and grind to a fine powder.
4 minStep 2: Heat 2 tbsp sunflower oil in a heavy pan or pressure cooker over a medium heat. Add ½ tsp black mustard seeds, let it crackle, then fry 2 tbsp raw peanuts for 1 minute and 1 onion for 4 minutes until soft and golden at the edges.
5 minStep 3: Add 1 tomato and cook for 3 minutes until it collapses, then add 2 ⅞ oz fresh fenugreek (methi) leaves and stir for 2 minutes until wilted.
5 minStep 4: Stir in the bath powder, 1 tsp tamarind paste, 1 tsp jaggery and 1 tsp salt, then the drained 7 oz sona masoori rice. Toss for 1 minute so the grains are coated.
1 minStep 5: Pour in 2 cups water, bring to the boil, cover tightly and cook on the lowest heat for 13–15 minutes (or 2 whistles in a pressure cooker), until the water is absorbed and the grains are tender. Rest covered for 5 minutes, then fluff.
15 minStep 6: Cool the rice quickly on a tray before packing it, keep it chilled overnight if made ahead, and pack with an ice pack.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 9 g
- Carbs
- 66 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does menthya soppu bath (fenugreek leaf rice) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
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