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.
Iyengar Style Vendhaya Keerai Sadam
Ingredients
For the Rice
- 2 cups Rice cooked
- 1 & 1/2 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 cooking oil, temper with mustard, chana dal, cashew nuts, curry leaves and sauté 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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Suma Gandlur says
I sometimes add methi leaves to lemon rice but didn't realize there was a dish like this. That spice powder with curry leaves sounds flavorful and would be a great addition to rice dishes.
vaishalisabnani says
This rice sounds like the Methi rice that we made . Sure it has a twist of spice powder which is very flavourful . Will try this version , looks great .
Kalyani says
Iyengar methi sadam is so new to me, despite being an iyengar 🙂 .. neverthless, spice mix like that would simply elevate the dish to another level
Sushma Pinjala says
Methi rice looks so nice and flavorful with all the fresh methi leaves and freshly ground masala powder. Yummy.
srividhya says
The masala powder is very interesting. And I so agree with you about adding ghee while cooking methi. I used butter. Ghee / butter makes a whole new difference.
gayathriraani says
With the fresh spice powder, this one is such a nice flavourful rice. I do make me this saadar but this one is so different. Kopra and cashew makes it too tempting.
harini says
Wow! I also add methi leaves or palak in lemon rice but never clicked a picture or thought too much about it 🙂 I know how much of flavor these greens can add.
Sharmila Kingsly says
I am having some homegrown methi .. Im gonna try this rice for sure...Lovely..
Pavani says
The rice looks very rich and flavourful especially with all the fresh methi leaves and the masala powder! Lovely share
FoodTrails says
I wanted to make it for F or M series bt then during those weeks I didn't get Methi leaves .. my bad..Your rice paltter is tempting me again to make it asap when I get methi leaves. Love the recipe!!
Renu Agrawal Dongre says
A Pulao with methi leaves and fresh spices is a win win. Healthy, flavourful and delcious all packed in one.