This recipe is from my Mom who makes it so tasty. When I use to work before marraige this recipe was mostly prepared for my lunch box since I love mixed/colour rice.
Hope you enjoy too..
Venthiyakeerai/Methi/Fenugreek leaves - 1 bunch
Vangibath/Bisibelebath powder - 3 -4 tspns(As per your taste)
Cooked Rice - 1 cup (1 Alaku)
Oil - 2 tspns
Mustard - 1/2 tspn
Dry Red chilli - 2 nos
Channa Dal/Urad Dal - 1 tspn
Curry leaves - few
Wash and cut venthiyakeerai into small pieces.
Heat a wide kadai/wok add oil, mustard wait till it splutters, then add dal, red chilli curry leaves. Saute till dal is brown.
Then add Venthiyakeerai/Methi/Fenugreek leaves and salt. Cook till its soft. Add vangibath powder and mix well. Cook for 5- 10 mins till the raw smell goes.
Off the stove once its cooled. Mix it with rice and Serve.
Venthiyakeerai Sadam can be had as it is or with Raitha.
This recipe is going off to Bitter Better Health by Yasmeen and Divya's Healing Foods Spinach Event started by Siri.