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Wednesday, January 2, 2008

Vendaya Keerai Sadam (Methi Rice)

Vendaya Keerai Sadam (Methi Rice)

For a long time I am trying out different recipes using Vendaya keerai.Since it is slightly bitter in taste, I wanted to find out a recipe which will make it tastier and easy to consume in large quantities. Though all of us will be aware of the wonderful medicinal qualities of this wonder leaf and spice, I will share with you some valuable information that I have read about this wonder leaf 'vendaya keerai'and spice 'vendayam'.Vendayam is well known as Methi
FENUGREEK (Methi/Vendya keerai) is an excellent leafy vegetable, well known for its medicinal properties.
Eating it regularly reduces problems like stomach and digestive disorders, anemia, respiratory infections and diabetes. The caloric count for 100 grams of fenugreek leaves is only 49.
Fenugreek leaves are rich in iron, calcium, potassium and Vitamin C. The Vitamin K and iron from fenugreek greens are comparable to spinach
Fenugreek seeds are used as a spice and fenugreek leaves are eaten as vegetable
Fresh fenugreek leaves are beneficial in the treatment of indigestion, flatulence and a sluggish liver
An infusion of the leaves is used as a gargle for recurrent mouth ulcers. A gargle made from the seeds is best for ordinary sore throat.
Fenugreek seeds made in gruel, given to nursing mothers increase the flow of milk.
According to a research findings of National Institute of Nutrition, Hyderabad, India
“The effect of taking fenugreek seeds could be quite dramatic, when consumed with 1200-1400 calories diet per day, which is usually recommended for diabetic patients.”
It is also known to reduce the levels of total cholesterol and triglycerides in diabetic patients
Fenugreek seeds are considered very effective in controlling diabetes and reducing back pain
Methi is supposed to be natural cure for arthritis
It is an appetizer, relieves constipation, and reduces colic.
The fresh juice of Methi leaves prevents hair fall. You can massage it in your hair, particularly the roots, to get rid of dandruff and promote new hair growth.
It can also be used in a facepack to reduce wrinkles
Fenugreek has excellent medicinal virtues. Its regular use helps the body clean and healthy. The leaves of Fenugreek are aromatic, cooling and mild laxative
1 tbsp ground fenugreek seed taken in the diet daily can reduce cholesterol
When you have excess methi, wash and chop the leaves. Place a paper towel on a plate and spread the chopped methi leaves on it and then microwave for 8-9 minutes till they are dry and crisp. You can store these dried leaves in an airtight container. This is called Kasoori Methi which can be added to any dal, vegetable, rice or chapathi flour to boost flavour.
In India it is customary to add fenugreek in the diet of a new mother after childbirth as it promotes lactation
I have read that pregnant women should not take this in large quantities as this is likely to cause uterine contractions

It is also used in dried form (kasoori methi) to flavour chicken and fish
So after going through these many benefits of this wonder leaf, I am sure every one will be eager to try out a recipe using it.Methi Rice is an excellent choice as far as I am concerned. This leaf can be added to potato fry and any other dish in small quantities.

Methi leaves – 1 cup
1 1/2 cup cooked rice
tamarind-a small bit(if paste is used 1/2 tea spoon)
Coconut – ½ cup grated(optional)
Onion – 1 finely chopped

To dry grind
coriander seeds-1 teaspoon.
Channa dal – 1 tsp
Red chillies – 4

To season
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Asafoetida – a pinch
Oil – 3 tsp

Roast the items given in Dry grind .Grind it in a mixie.
Cook the rice in such a way that they do not stick to each other
Keep the kadai in the stove. season with the items given in ‘To season’
Add the onions and sauté nicely. Then add the methi leaves and sauté that also till the water disappears. Add little water and cook for 5 minutes. After 5 minutes add little salt and little tamarind dissolved in 2 spoons of water. After the water dries out add the grinded powder and cook for 2 minutes. Transfer the rice to a flat bottom vessel and allow it to cool.Once the rice has cooled down mix the methi masal into the rice. Add grated coconut also if desired.Check for the taste and add the salt required. This rice will taste good with raita or papad.


jo said...


i just discoverecd your website and i was shock to see so many recipes and it is not know and visited by me.

oh god u hv wonderful recipes,i have bookmarked some of the recipes i will try and let you know.

y can't you register in food blog desam, where everyone check for daily recipes, so your website will be known by many

keep up the good work.

solai said...

Thank you jo.Thanks for your encouraging words

Dhivya said...

wow..venaya keerai sadham never heard abt this one...first time here...nice blog dear..U hav captured all the rice varities...keep it up girl...

maduraiponnu said...


I have always avoided vendiya keerai because of its bitterness. But still I had hopes on your recipe that it wouldn't go wrong. I bought a bunch of keerai and tried it out. That was awesome! I couldnt believe myself, I made 1 1/2 cup of rice and ate 1 cup of it all by myself. Thanks for sharing your recipes..


Umamaheswari said...

i never herd this item.
thank u so much dear

Umamaheswari said...

i never herd this item.
thank u so much dear

Vijitha said...

hello solai aunty.. i dnt knw if you still remember me.. I am vijitha who travelled with you in the flight from chn to london.. hope you are settling down well in the US.. I have been regularly visiting ur blog and i must say u have some great dishes in ur blog.. i will try this methi rice and let u knw... but some of ur thovaiyals are really really gud.. do continue to post recipes..
Keep up the good work ..

Solai Chidambaram said...

Hi Vijitha.I remember you very much.How are you and your husband.Very happy that you remembered my name and saw my blog.Great.cook some great dishes for your husband

Indhu said...

dear Solai aunty,

this receipe came out really good even for an amateur cook like me.
Thanks for a nice recepie.

i added some grated ginger along with onions and roasted peanut in the end.turned out really well.

Am a frequent visitor of your blog.It is my one stop reference.
Keep rocking!


Saradha Duraiswamy said...

Dear Ms.Solai

I tried Vendhaya Keerai Saadham. I had never used this keerai for fear of spoiling the dish. But since all the recipes of yours that I tried came out perfectly well, I wanted to give this one a try. Wow...the aroma of Vendhaya keerai combined with the ingredients of your choice for the recipe, made it a great dish. It was very tasty.

Purni said...

Dear Amma.... have learnt a lot from You..... Vendhaya Keerai Saadham has been a super duper hit... trying something new, I have always been a bit reluctant... but with Your step to step receipes, have sure become confident.... anything, anytime... Your blog has it.... So Thanks a lot for being there all the time!!.... :)

Skl said...

Hello aunty,
We made this recipe,it was great,methi leaves and blend of other spices in the recipe works very well in terms of taste and for good health,this is totally new to us,we liked it a lot,thank you very much for posting such awesome recipes,you are helping a lot of people cook well by giving a step by step approach to culinary,thank you and good day,

Nandini Sivakumar said...

Hello Aunty

My husband loves chettinad cuisine. I tried your chettinad stype parupu urundai kozhambu and vellai poondu pickle and it was awesome. This week I am going to try Vendaya Keerai rice and Murungakai Kara Kozhambu. Thanks for posting these wonderful recipes!