Methi Rice

I generally prepare many varieties with different cominations by using menthi leaves or menthi kura. There are many health supporting properties and high nutrition values in it. I don't get bored in using menthi leaves as base in curries with different vegetables. If you add a handful of menthi leaves in any curry, the flavour of the curry would be nice.  There are 2 varities of menthi leaves as pedda menthi and chinna menthi. There is no difference, but I always use pedda menthi only.

•  Rice                          1/4 kg
• Menthi leaves              handfull 2times
• Fresh lemon               2 big ( make juice ou of them)
• Salt to taste

For powder

• Channa dal                 1tbsp
• Urad dal                      1tbsp
• Dry red mirchi             6 to 7
• Daniya                         1/4 tbsp
• Turmeric powder
• Oil                               4 tbsp

How to prepare

1. Cook rice in cooker or rice cooker. Keep it aside and let it cool
2. Wash and cut menthi leaves, so that it mix well in rice.
3. Meanwhile take pan , add drop of oil and fry all channa dal urad dal red mirchi and daniya till it turns golden brown.
4. Grind it into fine powder.Keep aside
5. Again take little deep pan add 4 tbsn of oil, let it heat on medium flame
6. Add mustered seeds, turmeric powder to it. Then add washed menthi leaves. Fry them well till crispy.
7. Then add prepared powder and salt. Stir it well.
8. Add this mixture to boiled rice and mix it well like pulihora.
9. Finally add fresh lemon juice and mix it well..

See the taste. If you want littlle lemon juice add to it.
Prepare it immediately and serve it.