Menthesoppu Avarekaalu Bhath

 Menthesoppu Avarekaalu Bhath = Menthesoppu -Fenugreek, Avarekaalu=Hyacinth Beans/Surti papdi, Bhath= Rice

We celebrated Sankranthi with our fellow Kannadiga friends here in Singapore. It was a pot luck party and everyone brought something or the other to share with the rest of the crowd. My contribution was Jolada Rotti. Me and hubby together made 45 jolada rotti and gatti soppu for the party. While all dishes were excellent, we loved menthesoppinna bhath made by  dear Anuradha. A collage of food we shared...

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 on menu : Ellu Bella, Sakkare Acchu, Bisibelebhath, Lemon shavige, Coconut shavige, Chapathi, Tondekayi palya, Joalada rotti, Gatti soppu, Capsicum enngayi, Mosaranna, Kadalebele Vade, Gulab Jamun, Sweet Pongal, Khara pongal, Vegetable Saagu, Menthesoppu Batani Bhath, oops..forgot few others :D

I re-created it in my kitchen and it was fantastic..Anuradha says it is a variation of vangibhath; however, I don't prepare vangibath Anuradha's way so it was totally a new recipe to me. Here is how she made this tasty bhath..

You need the following to make M.A.B:
menthesoppu=fresh greens of fenugreek
Frozen menthesoppu/methi or finely chopped fresh methi : 1 packed cup (1 cup holds 100 ml water)
Chopped potato or avarekai or 1 additional cup methi : 1 cup peas (1 cup holds 100 ml water)
Rice : 1 cup (1 cup holds 350 ml water)

Seasoning :
urad dal -1 tblspoon
chana dal - 1 tbl spoon
mustard - 1/2 tea spoon
oil - 2 tbl spoon ( i use less for my cooking, for party i was liberal)
2 pinch hing

Other ingredients:

pulp of lemon sized tamarind
1 small piece jaggery
curry leaves few
5-6 dry red chillies
1 big spoon chopped coriander
2-3 table spoons  grated dry coconut
2-3 tables spoons MTR vangi bath masala/Vangibath Powder
Salt to taste

Avarekaalu in Singapore.......
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Method
Cook Rice. Rice grains should fall apart. Spread hot rice in a wide plate, let it cool.
1. heat oil in a kadai and pop/add mustard
2. when the mustard splits, add hing
3. immediately add chana dal + urad dal, red chillies. fry for few seconds.
4. Add curry leaves
5. add methi and other veggies.
6. fry for 2-3 min
7. add masala powder
8.after a min add tamarind water, jaggery and salt, coconut
9. boil for some time. add coriander leaves.
10. the mixture quickly solidifies and when oil separates, switch off.

This mixture is cooled off a bit and then mixed with ready made rice. Rice has to be cold too if you are making this for lunch box or picnic. Break the rice well into separate grains before mixing.

Notes:
1. dont skip jaggery, the unique taste in this recipe is because of the right combo of tamarind + jaggery
2. This is the way we prepare most of the vegetable bath, you can make this with any combination you like. some popular ones are capsicum+potato+peas, carrot+beans+potato, cabbage+peas, green tomatoes, brinjal, avarekai. Most yummiest one is methi with avarekai.
3. use kobbari/dry coconut if you plan to keep this for long
4. veggie mix can be stored for few days in fridge, can make fresh rice and mix it.
5. dont make the tamarind water too thin, by the time it evaporates veggies get too soft.

This was my re-created bhath.......tasty tasty..

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Do not forget to send in your entries to AFAM Jack Fruit which is going on in this blog. Last date to send in your entries is 3 March 09.

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