Methi Pulao (Menthya Bath Karnataka Style)

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

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

Today i am sharing Karnataka Style Methi Pulao or Menthya Bath which is very similar to 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 ,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 regular stove top indian pressure cooker.Shared the recipe below.

TIPS & VARIATIONS TO MAKE METHI RICE

1. You can replace peas with avarekalu during the season for Karnataka Style Menthya Bath
2. Tastes very good if you cook with ghee or butter but vegans can use any cooking oil.
3. If you dont have shredded coconut ,you can still make this pulao by skipping it or use coconut milk.
4. You can also use other vegetables like carrots ,beans in this methi rice bath recipe along with beans.
5. Mint(pudina) leaves are optional, but they add a great flavor and helps to balance the bitterness of the fenugreek leaves in fenugreek rice recipe.
6. Saute Methi leaves well so that sour taste will be avoided.If you wish to completely avoid the bitterness of methi leaves, than soak it in salt water for 10-15 mins before using it.

HOW TO MAKE METHI PULAO STEP BY STEP

1. Take all ingredients listed “for grinding” and make a smooth paste in a blender using 1/4 cup water.

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

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

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

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

6.Add tomatoes and cook till tomatoes turn soft

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

8.Close the lid on the pot, and turn pressure valve to SEALING position.

9.Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set timer to 6 minutes.Let the pressure release naturally for 5 minutes and then quick release the remaining steam.

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

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

CHECKOUT OTHER METHI/FENUGREEK RECIPES

Methi Corn Rice

Methi Seed Chutney

Sprouted Methi Seed Salad

Methi Paratha

METHI PULAO|MENTHYA BATH KARNATAKA STYLE RECIPE CARD

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Methi Pulao|Menthya Bath Karnataka Style

Methi Pulao is a healthy, flavorful pulao recipe prepared from fresh methi leaves/fenugreek leaves.Typically eaten with dal or raita.

Course Main Course

Cuisine gluten-free, Indian, karnataka, south indian, vegan

Keyword instant pot, karnataka style, lunchbox recipes, methi pulao, methi rice, rice recipes, under 30 minutes, vegan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Calories 557kcal

Author bhavana

Ingredients

Measuring cup used 1 cup = 250 ml

• 1.5 cups sona masuri rice (short grain rice)
• 3 cups water (depends on rice quality & type)
• 1 big bunch methi leaves OR 2 cups of chopped methi/fenugreek leaves
• 1/2 cup green peas (fresh/frozen)
• 1 medium onion, thinly sliced
• 1 medium tomato ,finely chopped
• 2 tablespoon cooking oil
• 1 bayleaf
• 2 cardamom
• 2 cloves
• 1 inch cinnamon
• 1 teaspoon cumin seeds(jeera)
• few curry leaves
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 tablespoon ghee (clarified butter)
• juice of half lime
• salt to taste

For Grinding Masala Paste:

• 3 tablespoon grated coconut (fresh/frozen)
• 1 inch ginger
• 3 garlic cloves
• 4 green chillies
• 2 tablespoon cilantro/coriander leaves
• 2 tablespoon mint/pudina (optional)
• 2 tablespoon onion (optional)
• 1/4 cup water for grinding

Instructions

INSTANT POT METHOD:

• Take all ingredients listed “for grinding” and make a smooth paste in a blender using 1/4 cup water.
• Press saute mode 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,cook for another 2 minutes.
• Then add masala paste and saute for 2-3 minutes until 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 lid on the pot, and turn pressure valve to SEALING position.
• Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set timer to 6 minutes
• Let the pressure release naturally for 5 minutes and then quick release remaining steam.
• Remove lid away from you,add lime juice and ghee for extra flavor.
• Methi Pulao is ready.Serve with Raita or plain yogurt.

INDIAN PRESSURE COOKER METHOD:

• Take all ingredients listed “for grinding” and make a smooth paste in a blender using 1/4 cup water.
• Heat a pressure cooker with oil on medium flame, 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,cook for another 2 minutes.
• Then add masala paste and saute for 2-3 minutes until 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 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.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips & Variations

1. You can replace peas with avarekalu during the season.
2. Tastes very good if you cook with ghee or butter but vegans can use any cooking oil.
3. If you dont have shredded coconut ,you can still make this pulao by skipping it or use coconut milk.
4. You can also use other vegetables like carrots ,beans in this recipe along with beans.
5. Mint(pudina) leaves are optional, but they add a great flavor and helps to balance the bitterness of the fenugreek leaves.
6. Saute Methi leaves well so that sour taste will be avoided.If you wish to completely avoid the bitterness of methi leaves, than soak it in salt water for 10-15 mins before using it.

 

Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 557kcal | Carbohydrates: 87g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 194mg | Fiber: 5g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 17.2mg | Calcium: 150mg | Iron: 3.5mg

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Looking for more Instant Pot Recipes? Try my recipes for Instant Pot Creamy Tomato Pasta or Instant Pot Mushroom Masala . For more Indian Instant Pot recipes check my Instant Pot Recipe Index Page.

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