Menthiya Chadam (Methi/Fenugreek Rice)- Iyengar style

Fenugreek seeds or greens is well known for its nutraceutical properties for ages. Eating soaked seeds of Fenugreek is known to help with breast milk expression, and reduction of diabetes. For similar healthy reasons, Fenugreek seeds and leaves are a common ingredient in Indian cooking. We tend to in fact love the bitter taste that Fenugreek brings to the dish. 

As a young cook, I was always given special instruction NOT to forget to add Fenugreek when making Sambhar powder, as it is the magic ingredient that brings the flavor. For readers who don't know what Sambhar is, it is a lentil soup that is the main entree in any South Indian meal. Dishes I was used to eating with fenugreek leaves were quite bitter and I used to not really relish any.

However, when I tasted the dish made by my mom-in-law, I started loving it. It is quite simple and so I make it quite often at home. This dish is dedicated to my mom-in-law, Padma Boovaraghavan who has taught me quite a bit about Iyengar cooking..thank you amma.

Menthiya Chadam
Courtesy: Padma Boovaraghavan (mom-in-law)

1 bunch Fenugreek (methi) - finely chopped
Salt to taste
4 tbsp Sesame oil (Sesame brings flavor to dish)
4 Tbsp of Karamudu powder (Spicy curry powder that is signature ingredient for this dish)
1 tsp mustard seeds
1 tsp chana dal (split chick pea)
1 tsp urad dal (split black gram)
1/2 tsp asafoetida
5-6 curry leaves
3 cups of cooked rice (any long/short grain rice)

Karamudu powder
4 tbsp chana dal (split yellow pea/split chick pea)
4 tbsp urad dal (split black gram)
1 tbsp coriander seeds
1 tbsp coconut powder (grated)
red chilli dry - 4 (as per taste)
Dry fry all the components above and grind them into a semi fine powder (slightly coarse).

Directions: Heat the oil, add chana dal, urad dal, and mustard seeds and wait until they pop. Add Asafoetida in the end along with curry leaves, add the cut fenugreek leaves (no stalks) and cook the leaves until dry by stirring occasionally.

Once they are cooked well, they will be dark green and will curl like tea leaves in the oil base. Add salt and the Karamudu powder (curry powder) and mix well. Add rice and mix well with the Methi mix and serve hot with papadam (fritters).

It is an excellent dish for breakfast and snack.. Enjoy..