Menthe Ganji/ Fenugreek Rice Conjee/ Methiyechi Pez

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MENTHE GANJI/ METHIYECHI PEZ


This is the traditional delicacy, most enjoyed during monsoon season. 

This dish is an excellent body cooler and is prepared especially on an auspicious day called as ' Aatida amavase'(New moon day) in 'aati' month of tulu calendar. 

Bitter concoction ( Paleda kashaya) is prepared on this auspicious day & drank early in the morning as an immunity booster followed by this delicious porridge Menthe ganji,  prepared using rice, Fenugreek ( methi), coconut milk & jaggery.

This healthy porridge is also given during post-natal care for lactating mothers. 

This delicious dish needs only 5 basic ingredients and can be prepared easily & quickly. 

Here is a step by step recipe:

I have used 200 ml cup for measurement

INGREDIENTS:

  • 1 cup jeera rice/ raw rice/ basmati rice
  • 1/2 large coconut
  • Jaggery as needed (around 250 gms)
  • 3 tbsp methi/Fenugreek seeds
  • Salt to taste
  • Little cardamom powder
  • Dry fruits (optional)

METHOD:



Grind half freshly grated coconut with water & strain to extract milk. 
Keep the 1st extract, 2nd , 3rd+4th extract seperately. ( We need around one & half litre coconut milk  for this recipe)


Wash rice & methi well & add to the pressure cooker. I used jeera rice for this recipe. 


Add 3rd+4th extract and pressure cook for 2 whistles. 


Switch off the flame & allow the pressure to release completely before opening the lid.


Add 2nd extract, jaggery as required, salt to taste. Boil till jaggery melts. 


Finally add 1st extract and take one good boil. 


Add cardamom powder . 


Roast few dry fruits(optional) with 1 tsp ghee.


Add dry fruits to rice kheer. 


Delicious menthe ganji / methiyechi pez is ready. 


Enjoy hot menthe ganji with your loved ones. 

Thanks a lot for visiting my blog.






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