Methi/ fenugreek green is grown and used extensively in Mediterranean region. Fenugreek is available throughout the year. However fresh and dried methi leaves are used to flavour and spice up breads and curries for a very unique bitter after taste and flavour this herb imparts.

Methi green's medicinal properties are well documented. New mothers benefit a lot by adding methi in their daily menu. Posted here is methi rice bath recipe that my mother followed. During my post natal days this was my treasured food. I was addicted to hot, flavorful menthya anna with of course plenty of fresh ghee , ah what a heavenly feeling it left in me.
As I prepare and relive my good old days, I am also documenting the recipe for sharing with friends.

  • Ease - Easy
  • Preparation time - 30 min
  • Cooking time - 15 min
  • Fenugreek - 1 big bunch 
  • Grated desicated coconut - 1/2 cup 
  • Bisibelebath/Vangi bath powder - 3 - 4 spoons 
  • Potato (optional) -1 
  • Broken chashew pieces (optional)- 1/4 cup 
  • Lemon - 1 
  • Ghee/cooking oil - 3 -4 spoons 
  • salt - to taste 
  • Mustard - 1/2 spoon 
  • Turmeric powder - a generous pinch 
  • Steamed/ cooked rice - as per requirement 
  • Clean, wash and chop fenugreek as shown 
  • Clean, peel and cut potato as shown 
  • Powder coconut in a grinder 
  • Heat oil/ghee in a thick bottomed wok/kadai 
  • Add mustard and let it crackle 
  • Add cut potatoes and saute for 5 minutes 
  • Add chopped fenugreek and cook in oil for 2 minutes 
  • Add salt, powdered coconut and cook - addition of salt releases water which will prevent veggies from burning - sprinkle few spoons of water if required. 
  • Add bath powder and mix thoroughly. 
  • Methi Bath mix (palya) is ready now 
  • Mix cooked/steamed rice (grains should be separate) to methi bath mix as per strength (spicy), add lemon juice as per taste and give a through mixing. Menthya soppu bath/ vendayam keerai bath is ready to serve. 
  • Serve this bath with a dollop of ghee and raitha of your choice.