Methi Corn Rice is a flavorful and delicious Indian rice dish made with fenugreek leaves (methi), sweet corn, and aromatic spices.
How to Make Methi Corn Rice
First, wash rice and cook it with a little salt. Once cooked, spread the cooked rice on a wide plate.
Meanwhile, remove the hard stems of methi leaves. Wash and chop them coarsely.
Heat the oil in a pan on medium heat.
Once the oil is hot enough, add mustard seeds, and allow the mustard seeds to splutter.
Add urad dal, curry leaves, hing, red chillis. Fry till the dal turns golden brown.
Add chopped onions (optional) and cook till they turn soft.
Then add sweet corn, chopped methi leaves, mix and cook till the methi leaves are soft approximately takes 2-3 minutes.
Add turmeric powder, salt, jaggery, tamarind juice and vangibath powder. Mix well.
Add ¼ cup of water, cook it on low flame until the oil separates from the masala. This masala should not be too dry or liquid.
Now add the rice and mix it well, cover it with a lid and cook it on low flame for a 3 to 4 minutes and then turn off the heat.
Methi corn rice or Methi corn bath is ready.
More Sweet Corn Recipes
- Spinach Corn Sandwich
- Sweet Corn Soup
- Corn Fried Rice
- Avocado Corn Salad
- Spinach Corn Pakoda
- Corn Bhel
Methi Corn Rice|Karnataka Style Menthya Rice
Ingredients
- 3 cups cooked rice
- ½ onion chopped (optional)
- 1 big bunch methi leaves OR 2 cups of chopped methi leaves
- ½ cup sweet corn kernels/makai ke dane
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal/split black gram
- pinch of hing/asafoetida
- Few curry leaves
- 2 dry red chilli
- 2-3 tablespoon Vangibath Powder
- ½ teaspoon turmeric powder
- Small lemon size tamarind soaked in little water
- 1 teaspoon jaggery
- ¼ cup water
- 2-3 tablespoon oil
- salt
Instructions
- First wash rice and cook it with little salt in the proportion 1:2/2.5(depends on rice quality). Once cooked, spread the cooked rice on a wide plate.
- Meanwhile,remove hard stems of methi leaves,Wash and chop them coarsely.
- Heat the oil in a pan on medium heat.
- Once the oil is hot enough add mustard seeds,allow the mustard seeds to splutter.
- Add urad dal,curry leaves,hing,red chillis.Fry till the dal turns golden brown.
- Add chopped onions(Optional) and cook till they turn soft.
- Then add sweet corn,chopped methi leaves ,mix and cook till methi leaves are soft approximately takes 2-3 minutes.
- Add turmeric powder,salt, jaggery, tamarind juice and vangibath powder.Mix well.
- Add ¼ cup of water, cook it on low flame until the oil separates from the masala.This masala should not be too dry or liquid.
- Now add the rice and mix it well, cover it with a lid and cook it on low flame for a 3 to 4 minutes and then turn off the heat.
- Methi corn rice or Methi corn bath is ready.
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