Fenugreek Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Dry roast fenugreek seeds: In a dry pan, roast 2 tsp fenugreek seeds on medium heat 3-4 minutes until dark golden and aromatic. Be careful — they burn fast. Cool and grind to a coarse powder.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 2 tbsp raw peanuts. Fry 2 minutes.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and the ground roasted fenugreek powder. Stir 30 seconds.

6. 6

   Season: Add salt and half tsp jaggery to balance the bitterness of fenugreek.

7. 7

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until rice is coated with the spiced fenugreek oil.

9. 9

   Adjust: Taste — fenugreek rice has a pleasant slight bitterness. Add more jaggery if too bitter.

10. 10

    Serve: Serve with papad and pickle. Fenugreek rice is a traditional South Indian rice that is known for its health benefits.