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| Menthya Bhath |
Menthya Soppina Bhath is a flavorful rice of Karnataka, India. In Karnataka, Bhath is associated to any rice dish flavored differently with different spices, herbs and vegetables. Methya Soppu is the Fenugreek leaves. The rice is prepared with the Fenugreek leaves, mint, green chilies and peas, and thus a green color is adopted with all fresh herby flavors. Though the dish Menthya Soppina Bhath is highly nutritious, it is also tasty when prepared in a manner combing herbs and spices.
Ingredients:
1. Rice - 2 cups
2. Fresh / Frozen green peas - 1/2 cup
3. Fenugreek leaves / Methi leaves / Menthya Soppu - 1 cup (extract only the leaves and discard the stems as the stems might turn the rice bitter)
4. Mint Leaves / Pudina leaves - 1 cup
5. Coriander leaves - 1/2 cup
6. Green chilies - 5 to 6 no.
7. Onions - 2 nos.
8. Tomatoes - 2 nos.
9. Ginger - a half inch piece
9. Garlic - 1 no.
10. Cinnamon - 1/2 inch
11. Cloves - 3 to 4 no.
12. Grated coconut - 2 tbsp.
13. Bay leaf - 2 no.
Cooking Method:
1. Clean and soak the rice in water till the time other ingredients are kept ready. Chop tomatoes and set this aside.
2. Chop onions and skin out the garlic and ginger. In a blender, blend the onions, garlic ginger, Fenugreek leaves, mint leaves, coriander leaves, green chilies, cinnamon, cloves and grated coconut into fine paste without adding any water.
3. Heat oil in a deep bottomed vessel, and add bay leaf followed by tomatoes. Once the tomatoes gets mushy, add the blended paste and cook them on low-medium flame stirring occasionally adding a pinch of salt to avoid burning. Once the blended paste is half done, add fresh / and frozen peas and keep the vessel covered and cook them until the oil leaves the sides of the vessel.
4. Now for 2 cups of rice add 4 cups of warm water and required salt and keep it covered until the water gets to boil and incorporate all the flavors. Strain the rice from the soaked water and add here. Cover the vessel and cook them until the rice is done. Almost at the end keep the flame very low for the rice to be perfectly cooked.
5. Serve the Menthya Soppina Bhath with curds or onion Raita for the complete satisfying meal.
