Menthya Soppina Bhath - Methi Bhath - Rice with Fenugreek Leaves

I'm on a mission to post a few recipes this week. So no ramblings this time. (Was that a sigh of relief I just heard?! Now, now.. :)




Ingredients:

3 cups cooked rice, cooled and fluffed to separate grains
1 small potato, chopped (optional)
1/4 cup shelled peas (optional)
2 bunches methi leaves, washed and chopped (remove any thick stems)
1/4 tsp tamarind paste
1 heaped tbsp palya pudi (or store bought vangibhath powder, like MTR's)
2 tbsp shredded coconut
1 tsp lemon juice
salt to taste

For the tadka:
2-3 tbsp oil
1 tsp mustard seeds
2-3 pinches of asafoetida/heeng
1/4 tsp turmeric powder
1 sprig curry leaves
1-2 green chillies, split (optional)

Method:

Heat oil in a pan and add mustard seeds. Once they start to pop, add the remaining tadka ingredients and sauté for a few seconds.
Add potatoes, if using, and fry for a couple minutes. Then add the peas (if using) and methi leaves and fry for a minute, then cover and cook until done.
Now stir in the bhath powder, tamarind paste and salt to taste. Cover and cook for a couple more minutes.
Stir in the coconut and switch off stove.
Add the cooled rice to this and mix well until the rice is completely coated with the methi masala.
Taste to adjust seasonings and finish with lemon juice.