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    Home » Rice, Noodles and Pasta » Iyengar Style Vendhaya Keerai Sadam

    Iyengar Style Vendhaya Keerai Sadam

    Published: Apr 10, 2019 · Modified: Oct 5, 2020 by Srivalli · 11 Comments

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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!Iyengar Style Vendhaya Keerai Sadam

    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

    PIN This for Later!How to make Iyengar Style Vendhaya Keerai Sadam

    Vendhaya Keerai Sadam

    Step By Step Pictures for making Iyengar Style Vendhaya Keerai SadamIyengar Style Vendhaya Keerai Sadam 1

    Iyengar Style Vendhaya Keerai Sadam 2

    Methi Rice

    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.

    Fenugreek Rice

    Iyengar Style Vendhaya Keerai Sadam
    Print Pin

    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 & 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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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    Comments

    1. Suma Gandlur says

      April 10, 2019 at 6:01 am

      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.

      Reply
    2. vaishalisabnani says

      April 11, 2019 at 10:28 am

      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 .

      Reply
    3. Kalyani says

      April 11, 2019 at 2:02 pm

      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

      Reply
    4. Sushma Pinjala says

      April 11, 2019 at 11:33 pm

      Methi rice looks so nice and flavorful with all the fresh methi leaves and freshly ground masala powder. Yummy.

      Reply
    5. srividhya says

      April 12, 2019 at 2:11 am

      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.

      Reply
    6. gayathriraani says

      April 12, 2019 at 8:52 am

      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.

      Reply
    7. harini says

      April 13, 2019 at 1:43 am

      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.

      Reply
    8. Sharmila Kingsly says

      April 14, 2019 at 5:20 pm

      I am having some homegrown methi .. Im gonna try this rice for sure...Lovely..

      Reply
    9. Pavani says

      May 07, 2019 at 10:45 pm

      The rice looks very rich and flavourful especially with all the fresh methi leaves and the masala powder! Lovely share

      Reply
    10. FoodTrails says

      May 07, 2019 at 10:47 pm

      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!!

      Reply
    11. Renu Agrawal Dongre says

      May 10, 2019 at 9:13 pm

      A Pulao with methi leaves and fresh spices is a win win. Healthy, flavourful and delcious all packed in one.

      Reply

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