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, 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.

How to Make Methi Pulao

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, 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.

Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 6 minutes. 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.

Instant Pot Methi Pulao recipe or methi rice bath 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 Pulao (Menthya Bath Karnataka Style)

Bhavana Patil

Methi Pulao is a healthy, flavorful pulao recipe prepared from fresh methi leaves/fenugreek leaves.

4.88 from 24 votes

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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
• Stove Top Pressure Cooker

Ingredients

  

1x2x3x

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
• 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 chillies
• 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.
• 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.
• 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.

Stove Top 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.

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: 557kcalCarbohydrates: 87gProtein: 13gFat: 16gSaturated Fat: 1gSodium: 82mgPotassium: 194mgFiber: 5gSugar: 2gVitamin A: 275IUVitamin C: 17.2mgCalcium: 150mgIron: 3.5mg

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

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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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