Fenugreek Rice - Venthaya Choru & Coconut Thuvaiyal

Fenugreek Rice - Venthaya Choru & Coconut Thuvaiyal - Easy Lunch Recipes

Fenugreek Rice - a simple rice recipe with no onion and no tomato. This is a traditional rice recipe made with fenugreek, rice, coconut and garlic cloves. I learnt this recipe from my Grandmother. This recipe is very similar to our black urid dal rice. I tried this rice many times and we all loved it very much. We can easily prepare this rice within 10 minutes since there is no need for any chopping works. The main flavouring for this rice recipe is the fenugreek. While roasting the fenugreek keep an eye on it, over roasting can make it bitter and you will miss their aroma and flavor in the rice. As it is a summer season, this fenugreek rice will be perfect and it helps to lower the body temperature. Also, this is a perfect dish for diabetes. Because fenugreek is high in soluble fibre, which helps to lower blood sugar by slowing down digestion. This fenugreek rice can be served with coconut thuvaiyal and appalam.

Rice Varieties

Here is the video link for Fenugreek rice

Fenugreek Rice Recipe Details

Prep time : 5 minutes
Cook time : 15 minutes
Serves : 4
Category : lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup ponni arisi
1 tbsp fenugreek
3/4 cup coconut
7 to 10 garlic cloves
2 tsp gingely oil
salt to taste

Cooking Directions

Heat a pan for about 2 minutes. Add the fenugreek and allow them to pop. When it starts to turn brown, you will get a nice aroma from the fenugreek. Turn off the heat.
Take a bowl and add the rice. Wash the rice for 2 times in water. Drain the water completely.
Take a pressure cooker and add 3 cups water. Add the rice, roasted fenugreek, grated coconuts, garlic cloves and required salt. Add 2 tsp gingely oil. Mix them well with the ladle. Close it with the lid.
Place the cooker on medium heat and pressure cook for 3 whistles and simmer for 5 minutes. Turn off the heat.
Allow the pressure to settle down naturally. Open the cooker and gently fluff the rice. Transfer the rice to the serving dish and serve it with the coconut thuvaiyal.

Coconut Thuvaiyal

This coconut thuvaiyal is a popular dish in Tirunelveli. We make this chutney for pacharisi sadham during fasting days. The combination of coconut, red chillies, asafoetida, tamarind, curry leaves and mustard urid dal makes it perfect for rice. You need to roast the mustard, urid dal, red chillies and asafoetida in oil. Then grind all the ingredients along with coconut and tamarind. Adding roasted mustard and urid dal to the chutney is our personal preference. My mom always adds roasted mustard and urid dal and we love the flavour. If you do not like it, temper the chutney finally with mustard and urid dal. So prepare according to your taste. I like this chutney with fenugreek rice also with a good amount of gingely oil over the rice along with appalam.

Ingredients

1 cup fresh grated coconut
10 red chillies
1/2 tsp mustard and urid dal
1 tbsp soaked tamarind
few curry leaves
small piece asafoetida
salt to taste
2 tsp gingely oil

Cooking Directions

Heat a pan and add 1 tsp oil. Add mustard and urid dal. Roast well for a few seconds until it crackles well. Transfer it to a plate. . Transfer it to the plate and add the asafoetida. When the asafoetida pops well transfer it to a plate.
Next add the red chillies and roast until it turns crisp turn off the heat. Allow the ingredients to cool down. Take a chutney jar and add the soaked tamarind, required salt, and red chillies.
Next, add the grated coconut. As required add water and grind it. Add the roasted mustard and urid dal, asafoetida and few curry leaves. Grind it once again.
The chutney should be thick, so do not more water while grinding. Transfer it to the serving dish. Adjust the salt, red chillies and tamarind according to your taste. Generally for this coconut thuvaiyal we have to add a good amount of tamarind and red chillies.

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