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Home » Recipes » Rice & Grains

Methi Pulao (Menthya Bath Karnataka Style)

Published: Mar 23, 2018 · Modified: Jan 4, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

methi rice bath served in a plate garnished with mint leaves with side of raita
Methi Rice Bath

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, 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.

Methi Pulao Ingredients

  • Rice: I have used medium grain white sona masoori rice for making this pulao. You may also use basmati rice, adjust the water as needed.
  • Methi Leaves (Fenugreek Leaves): I have used fresh bunch of methi leaves.
  • Curry Leaves: Adds a great flavor to the dish. Its 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, simply 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

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

add the ingredients for blending and make a smooth paste for methi rice bath

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

add curry leaves and other spices

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

add onion and saute till light brown

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

add fenugreek levaes

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.

adding the prepared coconut paste to methi rice bath

Add tomatoes and cook till tomatoes turn soft

adding tomatoes to methi pulao

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

adding rice and water

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.

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

pressure cook for 6 minutes

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

adding ghee to the Menthya Bath Karnataka Style

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 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.

Tips & Variations

  • You can replace peas with avarekalu 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 use coconut milk.
  • You can also use other vegetables like carrots, beans in this methi rice bath recipe along with beans.
  • Mint (pudina) leaves are optional, but they add a great flavor and helps to balance the bitterness of the fenugreek leaves in the fenugreek rice recipe.
  • Saute methi leaves well so that sour taste will be avoided. If you wish to completely avoid the bitterness of methi leaves, then soak them in salt water for 10-15 mins before using it.

More Fenugreek Recipes

  • Methi Corn Rice
  • Methi Seed Chutney
  • Sprouted Methi Seed Salad
  • Methi Paratha
Tried this recipe?Don’t forget to give a ★ rating below
methi leaves pulao served in a plate

Methi Pulao (Menthya Bath Karnataka Style)

Bhavana Patil
Methi Pulao is a healthy, flavorful pulao recipe prepared from fresh methi leaves/fenugreek leaves.
4.84 from 25 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 557
Course: Main Course
Cuisine: Indian, Karnataka, South Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time : 15 minutes
Cook Time : 10 minutes
Total Time : 25 minutes

Equipment

  • Instant Pot/Pressure Cooker
  • Stovetop Pressure Cooker

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 1.5 cups sona masuri rice
  • 3 cups water (depends on rice quality & type)
  • 1 big bunch methi leaves OR 2 cups of chopped methi/fenugreek leaves
  • ½ 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
  • ¼ 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 chilies
  • 2 tablespoon cilantro/coriander leaves
  • 2 tablespoon mint/pudina
  • 2 tablespoon onion (optional)
  • ½ teaspoon saunf (fennel seeds) (optional)
  • ¼ cup water for grinding

Instructions
 

Instant Pot Method:

  • Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.
    add the ingredients for blending and make a smooth paste for methi rice bath
  • Press Saute on Instant Pot. Add oil and once it's hot add spices, cumin, and curry leaves.
    add curry leaves and other spices
  • Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
    add onion and saute till light brown
  • Add green peas, methi leaves, cook for another 2 minutes.
    add fenugreek levaes
  • 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.
    adding tomatoes to methi pulao
  • Add turmeric powder, garam masala powder, salt, washed rice, water, and give a stir.
    adding rice and water
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.
    pressure cook for 6 minutes
  • Once the pot beeps, Let the pressure release naturally for 5 minutes and then quick release the remaining steam.
  • Remove lid away from you, add lime juice and ghee for extra flavor.
    adding ghee to the Menthya Bath Karnataka Style
  • Methi Pulao recipe or methi rice bath is ready. Serve with Raita or plain yogurt.
    methi leaves pulao served in a plate

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 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.

Video

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 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 don't 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 help to balance the bitterness of the fenugreek leaves in the 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, then soak them 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: 557kcalCarbohydrates: 87gProtein: 13gFat: 16gSaturated Fat: 1gSodium: 82mgPotassium: 194mgFiber: 5gSugar: 2gVitamin A: 275IUVitamin C: 17.2mgCalcium: 150mgIron: 3.5mg
Keyword instant pot, karnataka style, methi pulao, methi rice
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

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.

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.

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Reader Interactions

Comments

  1. Anonymous says

    February 11, 2019 at 12:32 pm

    5 stars
    Thank you

    Reply
    • bhavana says

      March 30, 2019 at 8:40 pm

      You are welcome

      Reply
  2. Ramya says

    September 07, 2019 at 10:01 pm

    5 stars
    Awesome taste and perfect measurements. Thank you Bhavana for the recipe.

    Reply
    • bhavana says

      September 07, 2019 at 11:51 pm

      Ramya, glad to hear that.

      Reply
  3. Anonymous says

    September 07, 2019 at 11:50 pm

    5 stars
    Awesome recipe turned out great

    Reply
    • bhavana says

      September 07, 2019 at 11:50 pm

      Thank you!

      Reply
  4. Yash says

    November 15, 2019 at 3:01 am

    5 stars
    Keep rocking gal

    Reply
    • bhavana says

      November 15, 2019 at 4:42 pm

      Thanks Yash

      Reply
  5. Anonymous says

    March 22, 2020 at 11:51 pm

    5 stars
    My Family loved this recipe,thanks

    Reply
    • bhavana says

      March 22, 2020 at 11:52 pm

      You are welcome.

      Reply

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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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