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Iyengar Style Vendhaya Keerai Sadam is healthy mixed rice made with spice powders and methi leaves. This is a quick and easy rice dish to make.

This vendhya keerai sadam is made with roasted spice powder, copra and tempered with lentils. This surely makes an excellent lunch box dish.

Amma always says Methi needs ghee, so please make sure you don’t skip it. When I was deciding on the dishes, I almost thought I could have it under 30 mins list as this does get prepared very quickly. Everybody at home loved it, except for the fact the methi stems were not trimmed small.

I followed this recipe that was in my bookmarks and the recipe was tagged like this. So it really helped me finalize on the name. This rice is called as Menthi Annam in Telugu, Menthe Soppina Bath in Kannada.

Iyengar Style Vendhaya Keerai Sadam is my choice I in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for I in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao

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Step By Step Pictures for making Iyengar Style Vendhaya Keerai Sadam

Iyengar Style Vendhaya Keerai Sadam

Ingredients Needed:

2 cups Rice cooked
1.5 cups Fenugreek Leaves / Methi Leaves
Salt to taste
1 tbsp Copra / Dry Coconut grated
2 tsp Lemon Juice
A Pinch Turmeric Powder

For the Masala Powder

2 tbsp Urad Dal
1/2 tsp Cumin Seeds
1 tbsp Peppercorns
4 nos Dry Red Chillies
Handful Curry leaves

For Tempering:

1 tsp Ghee
2 tsp Cooking Oil
Handful Cashew Nuts
1 tsp Mustard Seeds
1 tsp Chana Dal
Handful Curry Leaves

How to make Vendhaya Keerai Sadam

Wash and cook the rice as you normally do, spread on a plate for the rice to cool down.
In a nonstick pan, dry roast all the ingredients listed for the spice powder. Allow to cool and grind to a smooth powder.
Wash and chop the methi leaves.
Heat a nonstick pan with oil, temper with mustard, chana dal, cashew nuts, curry leaves and saute well.
Now add the chopped methi leaves and simmer. Add turmeric powder, copra, salt and cook on high for the leaves to wilt soon.
Add the ground spice powder and mix well.
Finally, add the cooked rice and combine. Add the ghee and simmer for 5 mins.
Server with Papad and Vegetable.

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Iyengar Style Vendhaya Keerai Sadam

Iyengar Style Vendhaya Keerai Sadam is healthy mixed rice made with spice powders and methi leaves. This is a quick and easy rice dish to make.

Course Lunch Box, Main Dish - Rice

Cuisine Tamil Nadu

Keyword Easy Mixed Rice, Methi Rice

By Cook Method Stovetop

Occasion Weekend Special

By Diet Healthy Recipes

Author Srivalli

Ingredients

For the Rice

• 2 cups Rice cooked
• 1.5 cups Fenugreek Leaves / Methi Leaves
• Salt to taste
• 1 tbsp Copra / Dry Coconut grated
• 2 tsp Lemon Juice
• A Pinch Turmeric powder

For the Masala Powder

• 2 tbsp Urad dal
• 1/2 tsp Cumin seeds
• 1 tbsp Peppercorns
• 4 nos Dry Red Chillies
• Handful Curry leaves

For Tempering:

• 2 tsp Cooking Oil
• 1 tsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Chana Dal
• Handful Cashew Nuts
• Handful Curry leaves

Instructions

• Wash and cook the rice as you normally do, spread on a plate for the rice to cool down.
• In a nonstick pan, dry roast all the ingredients listed for the spice powder. Allow to cool and grind to a smooth powder.
• Wash and chop the methi leaves.
• Heat a nonstick pan with oil, temper with mustard, chana dal, cashew nuts, curry leaves and saute well.
• Now add the chopped methi leaves and simmer. Add turmeric powder, copra, salt and cook on high for the leaves to wilt soon.
• Add the ground spice powder and mix well.
• Finally, add the cooked rice and combine. Add the ghee and simmer for 5 mins.
• Serve with papad and vegetables.

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