Vendaya Keerai Sadam (Methi Rice)
For a long time I am trying out different recipes using Vendaya keerai.Since it is slightly bitter in taste, I wanted to find out a recipe which will make it tastier and easy to consume in large quantities. Though all of us will be aware of the wonderful medicinal qualities of this wonder leaf and spice, I will share with you some valuable information that I have read about this wonder leaf vendaya keeraiand spice vendayam.Vendayam is well known as Methi
For a long time I am trying out different recipes using Vendaya keerai.Since it is slightly bitter in taste, I wanted to find out a recipe which will make it tastier and easy to consume in large quantities. Though all of us will be aware of the wonderful medicinal qualities of this wonder leaf and spice, I will share with you some valuable information that I have read about this wonder leaf vendaya keeraiand spice vendayam.Vendayam is well known as Methi
FENUGREEK (Methi/Vendya keerai) is an excellent leafy vegetable, well known for its medicinal properties.
Eating it regularly reduces problems like stomach and digestive disorders, anemia, respiratory infections and diabetes. The caloric count for 100 grams of fenugreek leaves is only 49.
Fenugreek leaves are rich in iron, calcium, potassium and Vitamin C. The Vitamin K and iron from fenugreek greens are comparable to spinach
Fenugreek seeds are used as a spice and fenugreek leaves are eaten as vegetable
Fresh fenugreek leaves are beneficial in the treatment of indigestion, flatulence and a sluggish liver
An infusion of the leaves is used as a gargle for recurrent mouth ulcers. A gargle made from the seeds is best for ordinary sore throat.
Fenugreek seeds made in gruel, given to nursing mothers increase the flow of milk.
According to a research findings of National Institute of Nutrition, Hyderabad, India
“The effect of taking fenugreek seeds could be quite dramatic, when consumed with 1200-1400 calories diet per day, which is usually recommended for diabetic patients.”
It is also known to reduce the levels of total cholesterol and triglycerides in diabetic patients
Fenugreek seeds are considered very effective in controlling diabetes and reducing back pain
Methi is supposed to be natural cure for arthritis
It is an appetizer, relieves constipation, and reduces colic.
The fresh juice of Methi leaves prevents hair fall. You can massage it in your hair, particularly the roots, to get rid of dandruff and promote new hair growth.
It can also be used in a facepack to reduce wrinkles
Fenugreek has excellent medicinal virtues. Its regular use helps the body clean and healthy. The leaves of Fenugreek are aromatic, cooling and mild laxative
1 tbsp ground fenugreek seed taken in the diet daily can reduce cholesterol
When you have excess methi, wash and chop the leaves. Place a paper towel on a plate and spread the chopped methi leaves on it and then microwave for 8-9 minutes till they are dry and crisp. You can store these dried leaves in an airtight container. This is called Kasoori Methi which can be added to any dal, vegetable, rice or chapathi flour to boost flavour.
In India it is customary to add fenugreek in the diet of a new mother after childbirth as it promotes lactation
I have read that pregnant women should not take this in large quantities as this is likely to cause uterine contractions
It is also used in dried form (kasoori methi) to flavour chicken and fish
So after going through these many benefits of this wonder leaf, I am sure every one will be eager to try out a recipe using it.Methi Rice is an excellent choice as far as I am concerned. This leaf can be added to potato fry and any other dish in small quantities.
Fenugreek leaves are rich in iron, calcium, potassium and Vitamin C. The Vitamin K and iron from fenugreek greens are comparable to spinach
Fenugreek seeds are used as a spice and fenugreek leaves are eaten as vegetable
Fresh fenugreek leaves are beneficial in the treatment of indigestion, flatulence and a sluggish liver
An infusion of the leaves is used as a gargle for recurrent mouth ulcers. A gargle made from the seeds is best for ordinary sore throat.
Fenugreek seeds made in gruel, given to nursing mothers increase the flow of milk.
According to a research findings of National Institute of Nutrition, Hyderabad, India
“The effect of taking fenugreek seeds could be quite dramatic, when consumed with 1200-1400 calories diet per day, which is usually recommended for diabetic patients.”
It is also known to reduce the levels of total cholesterol and triglycerides in diabetic patients
Fenugreek seeds are considered very effective in controlling diabetes and reducing back pain
Methi is supposed to be natural cure for arthritis
It is an appetizer, relieves constipation, and reduces colic.
The fresh juice of Methi leaves prevents hair fall. You can massage it in your hair, particularly the roots, to get rid of dandruff and promote new hair growth.
It can also be used in a facepack to reduce wrinkles
Fenugreek has excellent medicinal virtues. Its regular use helps the body clean and healthy. The leaves of Fenugreek are aromatic, cooling and mild laxative
1 tbsp ground fenugreek seed taken in the diet daily can reduce cholesterol
When you have excess methi, wash and chop the leaves. Place a paper towel on a plate and spread the chopped methi leaves on it and then microwave for 8-9 minutes till they are dry and crisp. You can store these dried leaves in an airtight container. This is called Kasoori Methi which can be added to any dal, vegetable, rice or chapathi flour to boost flavour.
In India it is customary to add fenugreek in the diet of a new mother after childbirth as it promotes lactation
I have read that pregnant women should not take this in large quantities as this is likely to cause uterine contractions
It is also used in dried form (kasoori methi) to flavour chicken and fish
So after going through these many benefits of this wonder leaf, I am sure every one will be eager to try out a recipe using it.Methi Rice is an excellent choice as far as I am concerned. This leaf can be added to potato fry and any other dish in small quantities.
IngredientsMethi leaves – 1 cup
1 1/2 cup cooked rice
tamarind-a small bit(if paste is used 1/2 tea spoon)
Coconut – ½ cup grated(optional)
Onion – 1 finely chopped
To dry grind
coriander seeds-1 teaspoon.
Channa dal – 1 tsp
Red chillies – 4
To season
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafoetida – a pinch
Oil – 3 tsp
Procedure
Roast the items given in Dry grind .Grind it in a mixie.
Cook the rice in such a way that they do not stick to each other
Keep the kadai in the stove. season with the items given in ‘To season’
Add the onions and sauté nicely. Then add the methi leaves and sauté that also till the water disappears. Add little water and cook for 5 minutes. After 5 minutes add little salt and little tamarind dissolved in 2 spoons of water. After the water dries out add the grinded powder and cook for 2 minutes. Transfer the rice to a flat bottom vessel and allow it to cool.Once the rice has cooled down mix the methi masal into the rice. Add grated coconut also if desired.Check for the taste and add the salt required. This rice will taste good with raita or papad.
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