Methi Pulao (Menthya Bath Karnataka Style)

Methi Pulao or Menthya Bath as we call it in Karnataka, is a healthy, flavorful rice or pulao recipe prepared from fresh methi leaves or fenugreek leaves made in an Instant Pot Pressure cooker or Stovetop. An ideal kids lunch box as well as for adults. Typically eaten with raita, coconut chutney, or dal.

There are a lot of health benefits of methi leaves, it is rich in iron, vitamin, and calcium. Moreover, it also helps to reduce bad cholesterol and improves liver and heart health.

Today I am sharing Karnataka Style Methi Pulao or Menthya Bath, which is very similar to the Karnataka Style Vegetable Pulao recipe. Coconut-based fresh masala ground paste is used in this recipe.

Sharing my mom's style menthya bath recipe, which she regularly used to make for my lunchbox or dinner. This recipe is great for potlucks or parties at home.

If you are looking for more Karnataka-style recipes, then do check my easy Avrekalu Upma, Vegetable Pulao, Bisibelebath, Curd Rice, Nargis Mandakki, Dry chutney powders

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. Dont have Instant Pot? you can still make this recipe in a regular stovetop Indian pressure cooker. Shared the recipe below.

Ingredients

• Rice: I used medium-grain white sona masoori rice to make this pulao. You may also use basmati rice, and adjust the water as needed.
• Methi Leaves (Fenugreek Leaves): I have used a fresh bunch of methi leaves.
• Curry Leaves: Adds a great flavor to the dish. It's optional.
• Onion: Use thinly sliced onions.
• Tomato: Use finely chopped tomatoes.
• Green Peas: use fresh or frozen green peas.
• Oil: You can use any cooking oil. For best results, use ghee.
• Dry Spices: used turmeric and garam masala powder.
• Whole spices: I have used cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom in this recipe. If you don't have whole spices, add extra garam masala powder.
• Lime Juice: juice of freshly squeezed lime juice.
• Grinding Ingredients: Used freshly grated coconut, ginger, garlic, green chilies, mint, coriander leaves, onion, fennel seeds (saunf), and water.

How to Make Methi Pulao (Menthya Bhath)

Take all ingredients listed "for grinding" and make a smooth paste in a blender using ¼ cup water.

Press Saute on Instant Pot. Add oil, and once it's hot, add spices, cumin, and curry leaves.

Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

Add green peas, methi leaves, and cook for another 2 minutes.

Then add the masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring, else masala paste may get burnt.

Add tomatoes and cook till tomatoes turn soft

Add turmeric powder, garam masala powder, salt, washed rice, water, and give a stir.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.

Once the pot beeps, Let the pressure release naturally for 5 minutes, and then quick release the remaining steam.

Remove the lid away from you, add lime juice and ghee for extra flavor.

Instant Pot Methi Pulao recipe or methi rice bath is ready. Serve with Raita or plain yogurt.

Stovetop Pressure Cooker Method

• Take all ingredients listed "for grinding" and make a smooth paste in a blender using ¼ cup water.
• Heat a pressure cooker with oil on medium flame, Add oil, once it's hot, add spices, cumin, and curry leaves.
• Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
• Add green peas, methi leaves, and cook for another 2 minutes.
• Then add the masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring, or else the masala paste may get burnt.
• Add tomatoes and cook till tomatoes turn soft.
• Add turmeric powder, garam masala powder, salt, washed rice, water, and give a stir.
• Close the lid, place a whistle, and cook for 2 whistles on medium flame.
• After 10 mins, fluff up the rice gently. Add lime juice and ghee for extra flavor.
• Methi Pulao is ready. Serve with Raita or plain yogurt.

What to Serve with Methi Rice?

Serve Methi Leaves Rice with raita or yogurt, lemon pickle, and papad.

Storage Suggestions

Store: The leftover menthya bath will keep well in the fridge for up to 2 days. Let it cool completely, and then store it in an airtight container.

Reheat: Sprinkle some water and reheat the methi pulao in the microwave or stovetop until it warms through.

Tips & Variations

• You can replace Green Peas with Avarekalu (Hyacinth Beans) during the season for Karnataka Style Menthya Bath.
• Tastes very good if you cook with ghee or butter, but vegans can use any cooking oil.
• If you don't have shredded coconut, you can still make this pulao by skipping it or using coconut milk.
• Other Veggies: You can also use other vegetables like carrots, green beans in this methi rice bath recipe.
• Herbs: Adding Mint (pudina) leaves are optional, but they add a great flavor and help to balance the bitterness of the fenugreek leaves in the fenugreek rice recipe.
• Saute methi leaves well so that the bitter taste will be avoided. If you wish to avoid the bitterness of methi leaves completely, then soak them in salt water for 10-15 mins before using them.

If you like methi, then check out more Fenugreek Recipes

• Aloo Methi
• Methi Dal
• Methi Seed Chutney
• Methi Paratha

More Instant Pot Rice Recipes

• Spinach Rice
• Tomato Rice
• Cabbage Rice
• Beetroot Rice
• Spinach Biryani
• Jeera Rice

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