fenugreek and dill curried rice with sweet corn | soya methi wali tahiri
Fresh fenugreek greens and dill greens make the best flavour combination though it sounds really odd if you think of the strong flavour both have of their own. Combining these two winter herbs to make a curried rice or tahiri was one of the best decisions I took as it soon became a favourite of all of us.
Now it is an oft repeated recipe and though I made it many times last year i did not post any apart from this one with daliya without any picture. I was a new blogger then and was unsure of posting the pictures as it was just a recipe resource blog for real life friends.
This tahiri is a complete meal in itself, more so if you add some soy nuggets or paneer into it.
I make it with with peas, soya nuggets, cauliflowers and potatoes etc. etc. and this time I made it with sweet corn kernels. Any additive of your choice will be great and this recipe is good even without any additive. You are using a lot of fenugreek and dill leaves for all the flavour you need.
(3-4 servings depending on accompaniments)
rice 3/4 cup
chopped methi leaves 2 cup tightly packed
dill leaves 1.5 cup finely chopped
tomatoes 3 nos.( pureed)
sweet corn kernels 1 cup
grated ginger 1 tbsp
finely chopped green chilies 1 tbsp or to taste
turmeric powder 1 tsp
salt to taste
water 2 cups
ghee 1 tbsp
spice mix for the tahiri
coriander seeds 2 tsp
cumin seeds 1.5 tsp
black pepper corns 1.5 tsp or more
cinnamon 1 stick
star anise 1 flower (do not omit this as it makes the dish very flavorful)
shahi jeera 1/2 tsp
black cardamom 1 no.
grind everything together to make a coarse powder
Or use 1 tbsp of everyday curry powder and 1 tsp special garam masala
Heat ghee in a pan and throw in the ginger and green chilies, followed by chopped methi leaves and the powdered spice mix with turmeric powder and salt. Keep stirring till methi leaves turn mushy and the spice mix gets aromatic.
Add water and let it come to simmer.
Cover and cook till done on very low heat, you can keep a hot tawa under the pan if your pan is not a thick base one. Just ensure slow cooking at this stage to develop the flavors well.
This quantity serves 3-4 when served with a cucumber raita, tomato onion kachumber raita etc.
The tomato onion kachumber in this picture has some rocket leaves, lot of chopped green chili, salt and dash of mustard oil.
Eating your rice intelligently when you are on diet is not that difficult. Try this recipe and see how it makes your health regime food so exciting.
What a beautiful vegetarian rice dish. Looks very fragrant and flavorful.ReplyDelete
WE too love fresh methi.....but don't get good one quite often....lucky u....gets the fresh one...ReplyDelete
this is new to me and i shd try it soon as methi is an all time hit at my house too!ReplyDelete
hey nice rice recipe..very healthy also...m following u nowReplyDelete
Indeed very flavorful recipe, nice idea of using dill leaves too. Must try out.ReplyDelete
You mentioned on our blog you make your own curry powder... is that the spice mixture in this recipe? I would love to have it!ReplyDelete
Interesting recipe here! I have never used dill except in a potato curry that I make, but love the flavor of it. Will try this one next timeReplyDelete
This recipe is new to me.Will give it a try for sure.Very Innovative!!!ReplyDelete
yesterday,I had some methi ki sabzi and a bowl of rice leftover from lunch. Inspired by this innovative recepie, I combined the two. and loved it!!! Methi with rice tastes great!ReplyDelete
thanks amrita for trying out the flavors..i am sure you will be a fan...as i discovered this flavor last year...ReplyDelete