Ingredients:

• 2 bunches – methi/fenugreek leaves
• 1-2 – Onions
• 2 – Tomatoes
• 1 tsp – ginger-garlic paste
• 2 cups – cooked Rice
• 4 tsp – oil
• 1 strand – Curry leaves
• 1 tsp – cumin
• Salt – to taste
• 6 to 10 – fried cashews
• 2 tsp – chilli powder
• 1 tsp – Garam Masala powder

Method:

1. Chop onions and tomatoes and clean the fenugreek leaves. Take care to use only leaves.
2. Heat oil in a kadai. Add onions, curry leaves and cumin.
3. Fry till the onions are transparent.
4. Add ginger-garlic paste and fry for a minute.
5. Add methi leaves and fry for 2-3 minutes.
6. Add salt and tomatoes. Stir fry for five minutes.
7. Now, add cooked rice, garam masala powder and chilli powder.
8. Stir once or twice and mix well with all.
9. Simmer for 1 minute.
10. Now, remove from the fire and decorate with fried cashews.
11. Serve with sabudana vadams or rice vadams.

Recipe courtesy of Krishna Sudha