MENTHYA OGRE

This is originally Rukku Pati's recipe :) but one of Mridula's Favorite recipes!

Ingredients


Cleaned and chopped methi leaves: 1 bundle
Boiled peas: 1 cup
Rice: 1.5 - 2 cups
Grated copri
Tamarind : lemon sized ball made into a paste
Jaggery
Oil
For seasoning: Channa dal, mustard seeds

For Yengai pudi
Channa dal - 2 tsp
Coriander (dhania) seeds - 3 tsp
Dried red chillies: 3-4
A pinch of asafoetida (hing)
Cinnamon - 1" stick
Curry leaves - lots and lots

Method:

1. Roast all the yengai pudi ingredients, cool and grind
2. Chop and saute methi leaves
3. Cook rice
4. Boil tamarind paste + jaggery. Switch off and add yengai pudi. Allow to cool
5. Mix methi, rice, peas, tamarind-jaggery paste, raw oil, copri, salt to taste
6. Add seasoning and mix again (splutter mustard seeds and channa dal in oil and add to rice)