Vendhaya Saadham / Fenugreek Rice

Now that summer is here,I am more often preparing dishes that will cool down our bodies. Fenugreek has a very nice aromatic flavor and is also known for its cooling effects.


I am a big fan of my Mother-in-Law's simple recipes. She cooks everything in a jiffy. One such dish is vendhaya sadaham / fenugreek rice. It takes no time to prepare. But you will end up with a full filling comfort meal. Any tangy side dish will go perfectly with it. I made a spicy potato peas masala and it was perfect with this rice. Every bite of the rice will have the aroma and the slight bitterness of fenugreek.


Adding a lot of garlic adds more flavor to this rice.

Ingredients:


1. Basmathi rice - 2 cups
2. Onion - 1 medium finely chopped
3. Garlic - 10 (cut each garlic roughly into four pieces)
4. Green chillies - 5
5. Vendhayam/fenugreek - 1 - 1 1/2 tablespoons
6. Salt - as needed
7. Oil - 2 teaspoons
8. Turmeric powder - 1 teaspoon
9. Curry leaves - 4


Method:


1. Heat oil in a pressure cooker and add the fenugreek seeds. Just when it turns golden brown add onion, curry leaves, garlic, turmeric powder and green chillies. Make sure you don't burn the fenugreek seeds, as it will make the rice very bitter.
2. Saute till the onions get soft.
3. Wash the rice and add it to the onion mixture, and give it a nice stir till the oil coats the rice. Now add 4 cups of water, salt and close the pressure cooker.
4. Cook it till one whistle and switch off the heat.
5. After the pressure is released, gently mix the rice without making it too mushy.


Serve it with any spicy tangy masala.