You may want to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.
|1.||Rice 1 cup|
|2.||Methi leaves / menthya soppu 2 medium-size bunches|
|3.||Oil 2-and-1/2 tablespoons|
|4.||Mustard 1/2 teaspoon|
|5.||Groundnut 2 tablespoons|
|6.||Channa dal 2 teaspoons|
|7.||Urad dal 1 teaspoon|
|8.||Curry leaves 2 sprigs|
|9.||Tamarind paste / tamarind juice / tamarind concentrate to taste|
|10.||Turmeric 1/4 teaspoon|
|11.||Vangibath powder 3 tablespoons|
|12.||Garlic cloves 6-7|
|13.||Sugar 1 pinch|
|14.||Salt to taste|
|15.||Garnishing: coriander leaves|
and clean the methi leaves / menthya soppu.
Refer to the section How to Pick and Clean Methi Leaves in the Methi Recipes page.
Strain the water.
Chop the methi leaves coarsely.
in a way that the cooked grains are not sticky.
Spread the rice on a plate to cool.
you are using tamarind:
Soak the tamarind in hot water for 10-15 minutes.
Squeeze the juice from the tamarind pulp.
Add little water to the pulp and squeeze the pulp again.
Filter the juice to remove stones / sand that may be present in the tamarind.
If you are using tamarind concentrate or tamarind paste
Add little water. Mix. The mixture should have sauce-like consistency.
in a kadai / utensil.
ground nuts and chana dal
when the mustard seeds begin
Fry for 1 minute.
Fry till dal turns to golden brown.
curry leaves. Fry till these become crisp.
slightly pressed garlic cloves.
methi leaves, little salt, and a pinch of
Fry till the water evaporates from the leaves.
vangi bhath powder, turmeric powder, and
tamarind sauce / tamarind paste / concentrate.
Fry till the seasoning becomes thick.
Vangi bhath, using methi leaves, seasoning is ready.
aside 1 tablespoon of vangi bhath seasoning.
Add the remaining seasoning to the cooked rice.
Taste the vangi bhath. If it is ok, set aside the remaining seasoning for future use. Otherwise, add the seasoning you set aside. Mix.
bhath, using methi leaves, is ready.
|TIPS||Vangi Bhath Recipe using Methi Leaves|
|1.||Add 1 or 2 cooked and diced aloos / potatoes, to the seasoning, to vary the taste of the vangi bhath.|